🇺🇸 USA · Food
Authentic New Orleans Po'boy Sandwich
By eatmundo · July 3, 2026
🇺🇸 USAI-generated imageA legendary sandwich from the heart of Louisiana, the Po'boy is a hearty creation often filled with fried shrimp or oysters, served on crusty French bread. Dressed 'fully' with crisp lettuce, ripe tomatoes, pickles, and a generous slather of spicy mayonnaise, it's a flavor explosion in every bite.
Ingredients
check them off as you prepareHow to Make It
- 1
For the Fried Shrimp: In a shallow dish, combine 1 cup all-purpose flour, ½ cup cornmeal, 1 tablespoon Creole seasoning (or a mix of salt, pepper, paprika, garlic powder, onion powder, cayenne), and ½ teaspoon salt.
- 2
In another shallow dish, whisk 2 large eggs with 1/4 cup milk. Dredge 1 pound peeled and deveined large shrimp first in the egg mixture, then thoroughly in the flour mixture, ensuring an even coating.
- 3
Heat 2-3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- 4
For the Spicy Mayonnaise: In a small bowl, combine ½ cup mayonnaise, 1 tablespoon hot sauce (like Tabasco), 1 teaspoon lemon juice, and ½ teaspoon paprika. Mix well.
- 5
Assembly: Cut a 10-12 inch loaf of crusty French bread (Po'boy bread is ideal) lengthwise, without cutting all the way through, creating a hinge. Lightly toast the inside of the bread if desired.
- 6
Spread a generous amount of spicy mayonnaise on both sides of the bread. Layer with shredded lettuce, sliced ripe tomatoes, and sliced dill pickles.
- 7
Pile the warm fried shrimp generously into the sandwich. Close the sandwich and gently press. Serve immediately.
Frequently Asked Questions
What is a po'boy?+
A po'boy is a traditional submarine sandwich originating from New Orleans, Louisiana. It consists of cornmeal-crusted fried shrimp served on French bread with lettuce, mayonnaise, and pickles, typically consumed as a casual lunch or dinner.
What type of bread is essential for an authentic New Orleans Po'boy sandwich?+
For an authentic Po'boy, use soft, crusty French bread with a fluffy interior, ideally Leidenheimer or Gambino's from New Orleans. If unavailable, a good quality baguette with a tender crumb will suffice.
What's the best technique to ensure the fried shrimp are perfectly crispy and not overcooked?+
Fry the shrimp in batches in oil heated to 350-375°F (175-190°C) for only 2-3 minutes per batch, until golden brown. Overcrowding the pan or frying too long will make them tough and soggy.
How do you make the classic "dressed" Po'boy sauce, and can I substitute it?+
The classic sauce is typically a zesty remoulade, a mix of mayonnaise, Creole mustard, hot sauce, lemon juice, and seasonings. For a simpler alternative, combine mayonnaise with a dash of hot sauce, paprika, and garlic powder.
What's a common mistake that makes a Po'boy soggy, and how can it be avoided?+
A common mistake is dressing the sandwich too far in advance or with too much sauce. To prevent sogginess, assemble and dress the sandwich just before serving, and use a generous but not excessive amount of sauce.
🇺🇸 USAI-generated imageMundo Match
Dishes across the world that share Authentic New Orleans Po'boy Sandwich's core ingredients.
