🇺🇸 USA · Food
Authentic New Orleans Po'boy Sandwich
By eatmundo · July 3, 2026
A 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 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.
Mundo Match
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