Before you cook
Background Recipe story & origin
The po'boy was invented in New Orleans in 1929 by the Martin brothers, former streetcar conductors who opened a restaurant. During a streetcar strike, they fed striking workers for free, calling them 'poor boys.' The sandwich became a New Orleans institution, traditionally made with fried seafood (shrimp, oysters, or catfish) or roast beef on Louisiana French bread. The bread is crucial: a crispy exterior with airy, soft interior that compresses when you bite. Always ask if you want it 'dressed' (with lettuce, tomato, and mayo).
Before you start Equipment you'll need
- deep fryer — Provides high heat for deep frying shrimp with proper temperature control and crispy golden results
- thermometer — Monitors oil temperature accurately during frying to ensure proper cooking and crispy texture
Safety Safety & allergen notes
- Hot oil splatters; ensure shrimp are dry.
- Do not overcrowd fryer.
- French bread should be fresh for proper texture.
Non-negotiables Rules for success
-
Use Louisiana French bread.
Louisiana bread has crispy crust and soft interior that regular baguette lacks
-
Fry shrimp until golden.
Golden crust provides texture contrast
-
Dress it properly.
Dressed means lettuce, tomato, and mayo - always ask
-
Make fresh remoulade.
Remoulade is essential; store-bought cannot compare
Prep Get set first
About 10 min of prep
- Make remoulade sauce
- Soak shrimp in buttermilk
- Mix breading
- Slice bread and vegetables
- Heat oil
Po'boys are about the bread and the fried shrimp. Louisiana French bread is essential; regular baguette is too crusty.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Make the remoulade and prep
Mix mayonnaise, mustard, hot sauce, pickle, and 0.25 teaspoon salt. Soak shrimp in buttermilk. Mix flour, cornmeal, cayenne, and 1 teaspoon salt.
-
Fry the shrimp and build sandwiches
Heat oil to 375F. Drain shrimp, dredge in flour mixture. Fry in batches 2 to 3 minutes until golden. Drain and season with remaining salt. Split bread lengthwise, toast lightly. Spread remoulade on both sides. Layer lettuce, tomato, and hot shrimp. Serve immediately.
Chef's notes
Po'boy bread is lighter than French baguette.
Dressed means with lettuce, tomato, and mayo.
Hot sauce on the side is traditional.
This is New Orleans street food.