Shrimp and Oyster Po' Boys

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The term "poboy" is a term of art applied to sandwiches made with poboy bread in New Orleans. What separates New Orleans poboys from other poboys, grinders, hoagies, or subs in other locales is the bread. It is never a soft bread. Check the term "poboy" on Wikipedia.

As for the recipe presented, it gets a 5 star for the fillings, but a 2 star for the bread. And that brings the overall grade to a 3-3 1/2 star for the entire recipe.

It has been a longtime saying by residents of New Orleans that "you can tell the success of any meal by the amount of crumbs gleaned on the table or in a person's lap from the French bread or poboy bread served with a meal. The bread is what makes a poboy !!

Bill K.
League City, TX (but I spent the first 65 years of my life in New Orleans

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This was an awesome po'boy!! Whole family loved them! Easy came together nicely! The Cajun mayo was wonderful also!! Only change I would make is maybe add a little more creole mustard.

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Made these for our anniversary as I was looking for something fried (to go with champagne, NOLA-esque (as we just moved here, and casual/kid-friendly. Oysters are not widely available due to the oil spill, so I made only shrimp. They were delicious! The Cajun mayo really makes it, and the shrimp themselves were great. My kids ate just the shrimp, not as po boys, and want them again soon.

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My family and I thought the Po boy sandwiches were so good! Didn't have any fresh oysters but the shrimp by itself was just as good. I would definitely call this the ultimate sandwich!

Meaza Fluellen
Fort Valley, GA
07-18-2010

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Saw Tyler demonstrating this Po Boy and had to give it a try. Found all the ingredients with no problem. By the way I just wanted the seafood on a bed of salad (watching the calories := It is as the title says AWESOME !! Love raw bars and oyster stuffing is our tradition, but I never had them fried. They are pretty good even my food-fraidy cat son said "Make this again" Snowed in, made it to the store so I could make another round.

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From the time I saw this recipe on Monday, I could not wait to fix for our superbowl meal. The sandwich was fantastic and everyone thought it was great. My wife said we will do this again.

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Once this sandwich was assembled it was great - but the oil at 375? The shrimp burned quickly. I had to lower the oil temp and cook time. All said, really great remoulade and final product.

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Glad I had prepared for these before the snow hit on Friday! The recipe was easy and quick and extremely tasty. The remoulade sauce really brought out the flavor of the seafood. My nearest relatives walked in the snow and ice to my house for these sandwiches and they said these P'o boys were better than the ones they had in New Orleans last May. Thanks for this recipe Not only was my Nawlin's meal a winner, but the Nawlin's Saints were winner's too. What a wonderful combination.

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This Old Mississippi girl gives this Po'Boy a thumbs up. I only used oysters ( I'm actually allergic to shrimp and they were seasoned perfectly. Wonderful Creole Mayonnaise which can be used for all sandwiches, and a beautiful presentation! Easy and Delicious!! I will be making these Po'Boys for the Superbowl when the Saints go marching in!

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Made this sandwich twice this week, great for a party - definate wow factor on a serving plate. The shimp and oysters turn out light and crunchy and the remoulade offsets wonderfully. Did also try substituting flour for the corn meal in the breading, which I preferred (could taste more of the oyster/shrimp. Make sure to use wild shrimp - the taste is much better than farm raised.