A po’ boy is a New Orleans sandwich, traditionally served on a long, crisp-crusted loaf with a tender interior and filled with fried seafood or roast beef. Its name is commonly linked to a 1929 streetcar workers’ strike, though the exact origin story is disputed; this shrimp version pairs crunchy, seasoned seafood with lettuce, tomato, pickles, and tangy remoulade.
The sandwich has many local and family variations. “Dressed” usually means lettuce, tomato, pickles, and mayonnaise or a related sauce, while an “undressed” po’ boy skips those toppings. This practical home version uses shrimp and a quick remoulade, with the bread and frying method chosen to keep the filling crisp.
Ingredients
- ½ cup (120 ml) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) hot sauce, plus more to taste
- 1 teaspoon (5 g) prepared horseradish
- ½ teaspoon paprika (about 1 g)
- ¼ teaspoon garlic powder (about 1 g)
- ¼ teaspoon fine salt (about 1.5 g), for the sauce
- 1 pound (454 g) large raw shrimp, peeled and deveined
- 1 cup (125 g) all-purpose flour
- ½ cup (60 g) fine yellow cornmeal
- 1 teaspoon (3 g) Cajun seasoning
- ½ teaspoon fine salt (about 3 g), for the coating
- 1 large egg
- ½ cup (120 ml) buttermilk
- 4 cups (950 ml) neutral frying oil, or enough to reach a depth of 1½ inches (4 cm) in a heavy pot
- 4 small French bread loaves or sturdy sub rolls, about 8 inches (20 cm) long each
- 2 cups (90 g) shredded iceberg lettuce
- 1 medium tomato, about 6 ounces (170 g), thinly sliced
- ½ cup (75 g) dill pickle slices
- 1 lemon, cut into wedges, for serving
Instructions
- Make the remoulade. In a small bowl, stir together the mayonnaise, Dijon, lemon juice, hot sauce, horseradish, paprika, garlic powder, and the sauce salt. Cover and refrigerate while preparing the shrimp. This can be made up to 2 days ahead.
- Prepare the bread and toppings. Split the loaves lengthwise without cutting all the way through, if you like them hinged. Set out the lettuce, tomato, and pickles. If the bread is not crisp, warm it in a 350°F (175°C) oven for 5 to 7 minutes, then let it cool enough to handle.
- Set up the coating. Pat the shrimp dry with paper towels. In a shallow bowl, combine the flour, cornmeal, Cajun seasoning, and coating salt. In a second bowl, whisk the egg with the buttermilk. Dip shrimp in the egg mixture, let excess drip off, then toss in the flour mixture until evenly coated. Arrange in one layer on a tray while the oil heats.
- Heat the oil. Pour oil into a heavy Dutch oven or deep, sturdy pot, keeping it no more than halfway full. Heat over medium to 350°F (175°C), checking with a deep-fry or instant-read thermometer. Keep the pot on a stable burner and never leave hot oil unattended; do not add water to hot oil.
- Fry the shrimp in batches. Carefully lower in a single layer, taking care not to crowd the pot. Fry for about 2 to 3 minutes, turning once, until golden and opaque. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum for fish and shellfish is 145°F (63°C). Transfer cooked shrimp to a wire rack set over a tray; let the oil return to 350°F (175°C) before the next batch. Drain briefly, but do not cover, which can soften the coating.
- Assemble and serve. Spread remoulade inside each loaf. Add lettuce, tomato, pickle slices, and a quarter of the hot shrimp to each. Serve promptly with lemon wedges and extra sauce.
Tips
- Choose the right bread. New Orleans French bread has a crisp shell and soft center. If it is unavailable, use a light, crusty French roll; a dense, chewy baguette can overwhelm the shrimp and make the sandwich hard to bite.
- Keep the coating crisp. Dry shrimp well, fry in small batches, and use a rack rather than paper towels for draining. Excess moisture and crowded oil both encourage a soggy crust.
- Adjust the heat. Cajun seasoning blends vary in salt and spice, so taste the remoulade and use a little less seasoning if yours is salty. For a milder sandwich, reduce the hot sauce or serve it at the table.
- Make frying safer. Use a pot with plenty of headroom, lower shrimp gently, and keep children and pets away from the stove. If oil smokes, turn off the heat and let it cool; never pour water on an oil fire.
Serving Suggestions
Serve po’ boys as soon as they are assembled, while the shrimp are hot and crunchy. Pair them with kettle-style potato chips, French fries, coleslaw, or a simple green salad. Lemon wedges and a bowl of extra remoulade let everyone adjust the brightness and sauce. For a casual meal, cut each sandwich in half and serve with cold water or iced tea.
Variations
Oyster po’ boy: Replace the shrimp with 1 pound (454 g) shucked oysters, drained and patted dry. Coat and fry in batches; check that the centers reach 145°F (63°C). Oyster size affects cooking time, so use a thermometer rather than relying only on color.
Catfish po’ boy: Use 1 pound (454 g) boneless catfish fillets cut into strips. Coat as directed and fry until the thickest pieces reach 145°F (63°C). The fish is more substantial than shrimp and has a mild flavor.
Roast beef version: For a classic alternative, fill the bread with about 1 pound (454 g) hot, thinly sliced roast beef and gravy instead of fried seafood. This is often called a roast beef po’ boy; toppings and gravy styles vary around New Orleans.
When you cannot find buttermilk: Mix ½ cup (120 ml) milk with 1½ teaspoons (7 ml) lemon juice and leave it for 5 minutes. It will be thinner and less tangy than cultured buttermilk, but works as a coating dip.
Storage and Reheating
For the best texture, store the components separately rather than keeping assembled sandwiches. Refrigerate cooked shrimp, remoulade, and cut vegetables within 2 hours; cooked shrimp keeps for 3 to 4 days in a covered container at 40°F (4°C) or colder. Keep bread at room temperature in a bag for a day, or freeze it for longer storage. Discard shrimp left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Reheat shrimp in a single layer on a rack or baking sheet in a 375°F (190°C) oven for about 8 to 10 minutes, until hot throughout and crisp again. The USDA FSIS says leftovers should reach 165°F (74°C); check with a food thermometer. Avoid reheating in the microwave if crispness matters. Assemble with fresh toppings and sauce only after reheating.
Frequently Asked Questions
Why is it called a po’ boy?
The name is often traced to a 1929 New Orleans streetcar workers’ strike. Restaurant owners Bennie and Clovis Martin, former streetcar workers, were said to have served free sandwiches to striking workers, whom they called “poor boys.” The story is widely repeated, but details of the name’s origin remain disputed.
What makes a sandwich a po’ boy?
It is a New Orleans-style sandwich served on local French bread, commonly filled with fried seafood or roast beef. The bread’s crisp exterior and soft crumb are an important part of the experience, while fillings and toppings vary.
What does “dressed” mean?
“Dressed” generally means the sandwich comes with lettuce, tomato, pickles, and mayonnaise or a related sauce. Exact toppings can differ by shop and order, so specify what you want if you are ordering one.
Can I prepare the shrimp ahead?
You can make the remoulade up to 2 days ahead and prep the vegetables in advance. For the best coating, fry the shrimp close to serving time. Cooked shrimp can be refrigerated for 3 to 4 days, but the coating will soften in storage.
Can I bake the shrimp instead of frying?
Yes, though the coating will be less crisp and the result will not match the traditional fried texture. Arrange coated shrimp on a lightly oiled rack over a baking sheet and bake at 425°F (220°C), turning once, until golden and the thickest shrimp reach 145°F (63°C). Timing varies with shrimp size and oven.
Is remoulade the same as tartar sauce?
No. Both are mayonnaise-based sauces, but remoulade typically includes mustard and seasonings such as paprika, hot sauce, or horseradish. Tartar sauce usually leans on chopped pickles or relish. Recipes vary, and either can be served with seafood.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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