The Po’boy is the traditional sandwich of New Orleans, usually consisting of meat or fried seafood, lettuce, and tomato. But don’t let the simplicity fool you, this is not just a sandwich. My Po’boy has crisp, juicy shrimp, and the best Cajun remoulade outside of New Orleans if I do say so myself. Just like the real thing, it’s served on French bread. It’s crusty on the outside and chewy on the inside. This Po’boy is the perfect summertime sandwich.

Cajun Remoulade Sauce

(yields 1 + 2/3 cups)

Ingredients:

1/2 cup kosher dill pickles, small dice

1 teaspoon pickle juice

1 heaping tablespoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon black pepper

3/4 teaspoon garlic powder

2 teaspoons Cajun seasoning

1 cup Mayonnaise

pinch of sea salt

Instructions:

1. Combine all ingredients in a small bowl and mix thoroughly. Set aside.

Fried Shrimp

Ingredients:

20 medium Shrimp, peeled and deveined

2 cups of all-purpose flour

6 eggs

2 tablespoons milk

2 cups panko

1 teaspoon Cajun seasoning

1 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon black pepper

Vegetable oil

(2) 12-inch French bread sandwich loaves, cut lengthwise

2 beefsteak tomatoes, cut in 1/4-1/2-inch slices

4-6 Romaine leaves

Instructions:

1. Carefully remove the tails from the shrimp. If wet, pat them lightly with a clean paper towel. Set aside.

2. In a shallow bowl whisk eggs and the milk and set aside. In a second bowl, combine the flour, salt, and pepper and set aside. 

3. In a third shallow bowl combine the panko, Cajun seasoning, and garlic powder.

4. Proceed to dredge each shrimp in flour – shaking off the excess, followed by dipping them in the egg, and finally, coat each shrimp in the seasoned panko.

5. Heat 1 inch of vegetable oil over medium-high heat in a Dutch oven, or large skillet with high sides.

6. Fry the shrimp in 2-3 batches for about 1-2 minutes on each side until they achieve an even golden-brown color on both sides. Transfer to a wire baking rack and sprinkle with sea salt.

7. Assemble the sandwiches. Place sliced tomato, romaine leaves, and half the shrimp on each sandwich roll. Top with desired amount of Remoulade. Cut each sandwich in half and serve.