Best of the Bayou
Many fans of the po’boy say these beloved sandwiches were created as a way to feed workers during a 1929 transit strike in New Orleans. Technically, anything can go inside, but a combo of oysters and shrimp is a local favorite.
SHRIMP AND OYSTER PO’BOYS
ACTIVE: 40 min
TOTAL: 1 hr 10 min
SERVES: 4
1 cup buttermilk
2 tablespoons plus 2 teaspoons Louisiana-style hot sauce
20 medium shrimp (about 6 ounces), peeled and deveined
12 medium oysters (1 to 1½ pounds), shucked and drained
½ cup mayonnaise
2 tablespoons dill pickle relish
2 tablespoons Creole mustard
1 tablespoon fresh lemon juice, plus wedges for serving
½ teaspoon paprika
½ teaspoon garlic powder
Vegetable oil, for frying
1¼ cups all-purpose flour
½ cup cornmeal
1 tablespoon Cajun seasoning
Kosher salt and freshly ground pepper
4 hoagie or French-style soft rolls, split
Sliced tomatoes and shredded iceberg lettuce, for topping
1. Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use.
This story is from the July - August 2022 edition of Food Network Magazine.
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This story is from the July - August 2022 edition of Food Network Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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