Ah yes, New Orleans, home of mardi gras, jazz music, and amazing cajun food. With such a diverse cultural city comes a very diverse style of cooking known as Creole cuisine. Louisiana Creole cuisine is a style of cooking that blends African, French, Spanish, Amerindian, and Haitian influences.
New Orleans is the birthplace of so many great dishes such as jambalaya, red beans, crawfish etouffee, and king cake. It was honestly so hard to pick just one dish to show you from this city so rich in food culture. However, I thought I would bring a staple piece in New Orleans to you all!
The po’boy! By far one of my favorite all-time meals ever has to be a shrimp po’boy. This sandwich is my favorite for many reasons, its tasty no matter the time of day, it’s affordable, and a good po’boy is never stingy on the ingredients.
The po’boy was first made popular in 1929 by the Martin Brothers to feed striking streetcar drivers. According to an account on the website of the Oak Street Po’Boy Festival, Benny Martin once said ” We fed those men free of charge until the strike ended. Whenever we saw one of the striking men coming, one of us would say, ‘Here comes another poor boy.'”However, before its name we all know it now by the Martin Brothers began selling sandwiches on half a loaf of french bread filled with whatever one desired from roast beef to oysters in the French Market.
Even after all these years, the po’boy is still as delicious as ever! It resembles a fusion of cultures combining french and southern cuisine, there is no better way to showcase New Orleans than the Po-Boy. While you can put your favorite protein in this sandwich I’m going to be showing you the classic fried shrimp po’boy.
Lets get to cooking
This recipe is super simple and easy. While only requiring a few ingredients to make this dish it still packs a punch of flavor! I recommend this dish for anyone who is just starting off cooking or needs a quick bite to eat. This recipe makes one sandwich, and you will definitely only need one to full. A true po’boy is messy and filled to the point where you can barely close it. It just makes the dish that much more fun when you are trying to catch those delicious fried shrimp from falling out
Step 1: Marinate your shrimp in buttermilk, 2 tablespoons of hot sauce and 1/2 tablespoon of salt. Plastic wrap and refrigerate for 1 hour
Step 2: Make your batter by whisking 1/2 tablespoon salt, flour, cornmeal, cayenne pepper, Italian seasoning, garlic powder, pepper and old bay seasoning
Step 3: Take your shrimp and coat them in the batter until they are fully covered.
Step 4: Fill a skillet with olive oil and set it on high until it starts bubbling. Drop your shrimp in the oil in batches of 5 and leave them in for 1 minute
Step 5: Allow your shrimp to rest and get nice and crispy for 5 minutes.
Step 6: Bake your bread in an oven at 350 for 5 minutes. Split the bread in half and spread remoulade, lettuce, and tomatoes on the bottom half. In New Orleans, this is called “dressing” your po’boy.
As they say in New Orleans “Laissez les bons temps rouler” – let the good times roll.
Prep Time: 1 hour Cook time: 10 minutes
Yield: 2 servings
- 1 pound of medium raw peeled and deveined shrimp
- 1 cup of buttermilk
- 1/4 cup of hot sauce
- 1 tablespoon of salt
- 1 cup of all-purpose flour
- 3/4 cup of yellow cornmeal
- 1/2 tablespoon on cayenne pepper
- 1 tablespoon of Italian seasoning
- 1/2 tablespoon of black pepper
- vegetable oil for frying
- 1 roll of french bread
- 1 beefsteak tomato cut into thin slices
- 1 cup of shredded iceberg lettuce
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