Po Boy Bar: Set Up a Build-Your-Own Sandwich Spread

A po boy bar turns the New Orleans-style sandwich into a build-your-own meal, with crisp French bread, seasoned fried shrimp, lettuce, tomato, pickles, and creamy remoulade. Set out the toppings separately so guests can make each sandwich to taste, and keep the shrimp hot and crunchy until serving.

Ingredients

2 lb (900 g) large raw shrimp, peeled and deveined
1 cup (240 ml) buttermilk
1½ cups (180 g) fine yellow cornmeal
1 cup (125 g) all-purpose flour
1 tbsp (8 g) Cajun or Creole seasoning, divided
1 tsp (3 g) garlic powder
½ tsp (1 g) cayenne pepper, optional
1 tsp (5 g) fine salt, plus more to taste
1½ qt (1.4 L) neutral frying oil, such as canola or peanut oil
8 small French rolls or po’ boy rolls, about 6–8 inches (15–20 cm) each
2 cups (120 g) shredded iceberg lettuce
3 medium tomatoes, about 1 lb (450 g), thinly sliced
1 cup (150 g) dill pickle slices
½ cup (120 g) mayonnaise
2 tbsp (30 ml) prepared Creole mustard; Dijon mustard is a practical substitute with a sharper, less regional flavor
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) hot sauce, plus extra for serving
½ tsp (2 g) prepared horseradish, optional
1 cup (150 g) sliced pickled green tomatoes or additional dill pickles, optional
1 lemon, cut into wedges, for serving

Instructions

Make the remoulade. In a small bowl, stir together the mayonnaise, Creole mustard, lemon juice, hot sauce, and horseradish, if using. Taste and add a little salt or hot sauce as desired. Cover and refrigerate while you prepare the other ingredients; making it ahead gives the flavors time to blend.
Prepare the bar toppings. Arrange the lettuce, tomatoes, dill pickles, and optional pickled green tomatoes on separate serving plates. Keep the bread whole for now, or split the rolls lengthwise without cutting all the way through. Set out the remoulade, hot sauce, and lemon wedges. Keep perishable toppings chilled until the shrimp is ready.
Season and coat the shrimp. Pat the shrimp dry. In a bowl, combine the buttermilk with half the Cajun seasoning. Add the shrimp and turn to coat. In a shallow dish, mix the cornmeal, flour, remaining Cajun seasoning, garlic powder, cayenne if using, and salt. Lift each shrimp from the buttermilk, let the excess drip away, then press it into the cornmeal mixture until coated. Place coated shrimp on a tray in a single layer.
Heat the oil. Pour oil into a heavy, deep pot to a depth of about 2 inches (5 cm), leaving ample space at the top. Heat to 350°F (175°C), checking with a clip-on thermometer. Set a wire rack over a baking sheet for draining. Do not leave hot oil unattended, and keep water away from the pot.
Fry in batches. Carefully lower a few shrimp into the oil without crowding the pot. Fry for about 2–3 minutes, turning once if needed, until golden and opaque. Check the thickest shrimp with a food thermometer: seafood must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). Transfer to the rack, season lightly with salt, and let the oil return to 350°F (175°C) before frying the next batch. Do not drain fried shrimp on paper towels for long, as trapped steam can soften the crust.
Warm the rolls and serve. While the last shrimp fry, warm the rolls in a 300°F (150°C) oven for 4–5 minutes, just until soft and warm. Set the hot shrimp out promptly with the cold toppings and sauce. Let everyone spread remoulade inside a roll, add lettuce, tomato, pickles, and shrimp, then finish with hot sauce or lemon.

Tips

Keep the coating crisp: Dry shrimp well before dipping, coat them just before frying, and fry in small batches. Too many shrimp at once cool the oil and make the crust greasy.
Choose the right bread: Look for light, crusty French rolls that are sturdy enough to hold toppings but not so tough that the filling squeezes out. If unavailable, use soft hoagie rolls; they will be less crisp and less like a New Orleans-style loaf.
Make the heat adjustable: Keep cayenne and extra hot sauce on the side. Cajun and Creole seasoning blends vary in salt and heat, so taste the remoulade before adding more salt.
Organize safely: Use a clean plate and utensils for cooked shrimp, not the tray that held raw shrimp. Refrigerate chilled toppings and sauce when they are not being served, and do not leave perishable food out for more than 2 hours.

Serving Suggestions

Serve the bar with potato chips, seasoned fries, coleslaw, or a simple green salad. For a relaxed buffet, put the bread and toppings beside the shrimp and sauce, with tongs for the seafood and serving spoons for the vegetables. Offer lemon wedges and hot sauce so guests can brighten or spice up their sandwiches. The listed quantities make about eight generously filled rolls; provide extra bread or side dishes if guests have hearty appetites.

Variations

For a mixed seafood bar, replace some or all of the shrimp with oysters or catfish. Fry each seafood separately because cooking times vary, and check every type with a thermometer for 145°F (63°C). For a non-fried option, use cooked crab or chilled boiled shrimp, though the texture and flavor will be different from a classic fried-shrimp po’ boy.

To make the bar less spicy, omit cayenne and use mild seasoning. For a more substantial sandwich, add sliced avocado or a few slices of crisp bacon. A fried-green-tomato version can stand in for some of the shrimp or be offered as an extra topping; it is a variation rather than a replacement with the same seafood flavor.

Storage and Reheating

For the best texture, serve the components separately and assemble sandwiches just before eating. Refrigerate cooked shrimp, remoulade, and cut vegetables within 2 hours; keep them in separate covered containers. Cooked shrimp and other leftovers keep for 3–4 days in a refrigerator at 40°F (4°C) or colder. Discard food left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C).

Reheat shrimp in a single layer on a wire rack in a 375°F (190°C) oven for about 8–10 minutes, checking that leftovers reach 165°F (74°C). The coating will not be quite as crisp as freshly fried. Avoid reheating the assembled sandwich, which makes the bread and vegetables soggy. Do not microwave shrimp for a long time; it can turn rubbery before the crust revives.

Frequently Asked Questions

What is a po’ boy?
A po’ boy is a New Orleans sandwich commonly served on French bread, with fillings such as fried seafood or roast beef and toppings such as lettuce, tomato, pickles, and sauce. Recipes and topping preferences vary, so this bar lets guests build their own version.

Can I make the remoulade ahead?
Yes. Mix it up to 2 days ahead and keep it covered in the refrigerator. Stir before serving, and use a clean spoon rather than returning a used utensil to the container.

Can I fry the shrimp ahead of time?
They are best fried just before serving. If you need to work ahead, fry them shortly before guests arrive and hold them briefly on a rack in a low oven; extended holding softens the coating. Refrigerate leftovers within 2 hours.

Can I use frozen shrimp?
Yes. Thaw frozen shrimp overnight in the refrigerator or in a sealed bag under cold running water, then drain and pat dry before seasoning. Do not thaw seafood on the counter.

What does “dressed” mean on a po’ boy?
“Dressed” usually means the sandwich includes lettuce, tomato, pickles, and mayonnaise or a similar sauce. The exact combination can vary, which is why a build-your-own bar works well for a group.

How do I know the shrimp are done?
They should be opaque and firm, but color alone is not a reliable safety check. Use a food thermometer in the thickest shrimp and confirm 145°F (63°C), the USDA FSIS safe minimum temperature for seafood.

More recipes to cook

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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