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Po’ Boy Sandwich

Po’ Boy Sandwich – A delightful stack of crispy shrimp and fresh veggies with generous drizzles of spicy mayo sauce on a crusty French roll. Oozing with irresistible flavors from Creole seasoning and homemade sauce, it’s perfect for seafood lovers. Plus, it’s super easy to make.

Serving up a soul-satisfying shrimp po boy sandwich with a side of spicy remoulade

The Po’ Boy sandwich is a classic favorite from Louisiana, made with French bread and filled with meat and veggies. Although it has many variations, the most popular is the Shrimp Po’Boy.

While this sandwich was initially called the poor boy sandwich, what’s inside is anything but poor. Because when it’s stuffed with shrimp, lettuce, and tomatoes, it’s fit for a rich boy. But why is it called a Po’Boy? Intriguing, huh?

An insider's view of a mouthwatering po' boy sandwich

Where the Po’ Boy Sandwich Came From

The Martin brothers, Bennie and Clovis, opened an eatery in New Orleans in 1922. Then in 1929, John Gendusa started baking the famous bread, one of the sandwich’s trademark features. The notable Electric Street Railway employees’ strike was also in that year. According to the story, they would say, “Here comes another poor boy,” as one of the strikers walked in. Hence the name poor boy sandwich. 

Fun Fact: The Martin Brothers were officially acknowledged as the “Originators of Poor Boy Sandwiches” in 1970. 

Recipe Ingredients

What you need to make spicy remoulade
What you need for an incredible po' boy sandwich from New Orleans
  • The Spicy Sauce – Mayonnaise and mustard deliver creamy, sweet, and tangy flavors that perfectly compliments any sandwich. Hot sauce, sweet pickle relish, lemon, and Creole seasonings provide a tangy, spicy kick to the humble sandwich.
  • Shrimp – Medium-sized shrimp fit in the sandwich bread. If you don’t have shrimp, get creative with oysters, clams, or crabmeat.
  • Coating – The egg gives the flour mixture something to stick to, while buttermilk helps the egg stick to the shrimp.
  • Breading – Flour and cornmeal create a crispy and tasty breading. The cornmeal also adds a sweet flavor profile and lovely color. 
  • Seasonings – Combine onion and garlic powder, cayenne pepper, and Creole seasoning to season the flour mixture for fantastic savory flavors. 
  • French Rolls – The classic French rolls are broader and softer, so there’s more room for stuffing! However, your fave baguette will work too.
  • Toppings – Sliced dill pickles, tomatoes, and lettuce top it off. But you can add your fave sandwich toppings.

How to Make Po’Boy Sandwiches

Make the spicy remoulade and season the breading
  1. The Sauce – Combine all the sauce ingredients: mayo, mustard, hot sauce, Creole seasoning, relish, garlic, lemon juice, salt, and pepper in a medium bowl and mix to fully blended. Cover and chill in the refrigerator until ready to use.
  2. Breading – Mix flour, cornmeal, garlic powder, garlic powder, onion powder, cayenne powder, salt, and pepper in a shallow dish. In a separate bowl, combine buttermilk and egg, and whisk to thoroughly combine.
Bread and fry the shrimp and assemble
  1. Coat – Place prepared shrimp in the buttermilk mixture. Then remove the shrimp and drain the excess buttermilk back into the bowl, working in small batches. Dredge shrimp in the flour-cornmeal mixture, remove, and shake off excess breading.
  2. Fry shrimp in batches until golden brown, 4-6 minutes, turning as needed. Transfer cooked shrimp to a paper towel-lined plate as you prepare the remaining shrimp.
  3. Assemble – Slice the French rolls in half horizontally. Spread a generous amount of the spicy mayo sauce on the bottom part of each roll. Layer the sliced tomatoes, pickles, and shredded lettuce. Next, top each sandwich with 4-6 fried shrimp and drizzle with additional remoulade as desired. Cover with the top half of the roll and serve.
An amazing shrimp po' boy sandwich for classic Southern comfort

Recipe Tips

  • For crispy shrimp, don’t overcrowd the pan because too much shrimp at once can lower the temperature, resulting in greasy shrimp. Yikes!
  • Drain excess oil on paper towels or a rack so your shrimp stay crispy.
  • While stuffing your sandwich to the max is tempting, resisting the temptation will make it easier to eat. 

Make-Ahead and Storage Instructions

  • Sauce – The sauce is an excellent make-ahead and lasts up to 2 weeks in the refrigerator. Besides, it makes a fantastic dip for other fried goodies, such as catfish nuggets and chicken wings. 
  • Shrimp – Coat the shrimp as instructed, then lay them on a baking sheet or plate in a single layer. Freeze for an hour, then transfer to a freezer-safe bag once frozen. They’ll stay fresh in the freezer for 3 months. Cooked shrimp last in the refrigerator for 3 days and 3 months in the freezer. 
  • Sandwich – Po’ Boy sandwiches are best assembled fresh, but you can wrap them for a to-go lunch. Otherwise, keep the bread, shrimp, and vegetables in separate containers to maintain their freshness in storing leftovers. 
An insanely delicious shrimp po' boy sandwich ready to devour

More Fantabulous Shrimp Recipes to Try

Serving up a soul-satisfying shrimp po boy sandwich with a side of spicy remoulade
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4.50 from 2 votes

Po’ Boy Sandwich

A delightful stack of crispy shrimp and fresh veggies with generous drizzles of spicy mayo sauce on a crusty French roll. Oozing with irresistible flavors from Creole seasoning and homemade sauce, it's perfect for seafood lovers. Plus, it's super easy to make.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 752kcal
Author Imma

Ingredients

Spicy Mayo Sauce (Remoulade)

  • 1 cup mayonnaise
  • 1 tablespoon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon Creole seasoning
  • 1 tablespoon sweet pickle relish
  • 2 cloves garlic, minced
  • ½ lemon, juiced
  • Salt and pepper to taste

The Sandwich

  • pounds medium shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup flour
  • ½ cup cornmeal
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Creole seasoning
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper, coarsely ground
  • Vegetable oil for frying
  • 4 French rolls, split

Toppings

  • 3-4 large dill pickles, sliced into rounds
  • 2 cups iceberg lettuce, thinly shredded
  • 2 large tomatoes, sliced into round

Instructions

The Spicy Mayo

  • Combine all sauce ingredients: mayo, mustard, hot sauce, Creole seasoning, relish, garlic, lemon juice, salt, and pepper in a medium bowl and mix to fully blended. Cover and chill in the refrigerator until ready to use.

Shrimp

  • Heat one inch of oil in a medium size skillet or 2-quart saucepan to 350℉/177℃.
  • Mix flour, cornmeal, garlic powder, garlic powder, onion powder, cayenne powder, salt, and pepper in a shallow dish. Whisk the buttermilk and egg whisk in a separate bowl to thoroughly combine.
  • Place prepared shrimp in the buttermilk mixture. In small batches, remove the shrimp and allow excess buttermilk to drip back into the bowl. Dredge shrimp in the flour-cornmeal mix and shake off excess breading. Fry shrimp in batches until golden brown, approximately 4-6 minutes, turning as needed.
  • Transfer the cooked shrimp to a paper-towel-lined plate as you fry the remaining shrimp.

Assembly

  • To assemble the po' boy sandwich, slice the French roll in half horizontally. Spread a generous amount of the spicy mayo sauce on the bottom part of the French roll.
  • Top with layers of sliced tomatoes, pickles, and shredded lettuce. Next, top with 4-6 fried shrimp and drizzle with additional remoulade as desired. Cover with the top half of the roll and serve.

Notes

  • For crispy shrimp, don’t overcrowd the pan because too much shrimp at once can lower the temperature, resulting in greasy shrimp. Yikes!
  • Drain excess oil on paper towels or a rack so your shrimp stay crispy.
  • While stuffing your sandwich to the max is tempting, resisting the temptation will make it easier to eat. 
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1sandwich | Calories: 752kcal | Carbohydrates: 81g | Protein: 40g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1280mg | Potassium: 436mg
Recipe Rating