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🎺 New Orleans Cuisine: How to Make the Perfect Shrimp Po’Boy Sandwich and New Orlean trip (part 2)

Discover New Orleans cuisine and learn how to make a classic shrimp Po'Boy sandwich with step-by-step instructions and tips

New Orleans is famous for its vibrant Creole cuisine, a delicious fusion of French, African, Spanish, and Native American flavors. Among the city's beloved street eats, the iconic Shrimp Po’Boy stands out—crispy, juicy fried shrimp nestled in fluffy, crispy French bread, dressed up with lettuce, tomato, pickles, and a creamy sauce. Originating from 1929, this sandwich was made by the Martin brothers to feed striking streetcar workers, famously calling each “another poor boy” :contentReference[oaicite:0]{index=0}.

đź›’ Ingredients

Shrimp Marinate

  • 1 lb (about 16–20) medium shrimp, peeled and deveined
  • 1/4 cup buttermilk
  • 1 egg

For frying shrimp

  • Vegetable or peanut oil, for frying
  • 1 cup all-purpose flour
  • 1/4 cup cornmeal
  • 2 tbsp Cajun seasoning (or Creole seasoning)

For bread

* I used the "pro-level" recipe from another youtuber's video: 1 Dough 3 Baguettes - Easiest to Pro-Level

Vegetable

  • lettuce
  • tomato slices
  • pickle slices (optional)

Sauce

  • 4 parts of mayonnaise
  • 1 part of dijon mustard
  • garlic powder
  • creole seasoning
  • herbs such as parsley
  • paprika (optional)

🔧 Essential Equipment

  • Large mixing bowl
  • Shallow dish for dredging
  • Deep skillet or pot for frying
  • Slotted spoon or tongs
  • Paper towels (for draining)

👩‍🍳 Instructions

  1. Marinate shrimp: In a bowl, mix buttermilk, egg (optionally some Creole seasoning as well), and soak shrimp.
  2. Prepare dredging mix: Combine flour, cornmeal and Creole seasoning in a bowl.
  3. Heat oil: Fill your skillet or pot with enough oil (about 1–2 inches deep) and heat to 350°F (175°C).
  4. Coat and fry: Remove shrimp from the marinade and dredge in the flour mix. Fry in batches until golden, about 2–3 minutes per side, and drain on paper towels.
  5. Assemble the sandwich: Slice the bread rolls, spread mayonnaise or remoulade, layer lettuce, tomato, pickles, and top with shrimp, add sauce. Serve immediately.

đź’ˇ Tips & Substitutions

  • Use peanut oil for authentic flavor, or any neutral oil works fine
  • For extra heat, add hot sauce to the mayonnaise or remoulade.
  • Don’t overcook the shrimp—they should stay juicy with a crispy exterior

♻️ Storage & Reheating

  • Leftover shrimp: Store in an airtight container and reheat in a skillet to revive crispiness.
  • Sandwiches: Best eaten fresh. If needed, assemble just before serving to avoid sogginess.

âť“ FAQs

Can I add other vegetables?
Absolutely! Add thinly sliced onions, bell peppers, or even shredded cabbage for crunch.

Can I use different protein?
Yes—Oyster, catfish, or roast beef are classic alternatives. But shrimp really captures that quintessential New Orleans flavor

Can I make it healthier?
Bake the shrimp, and serve on whole-grain bread with lighter sides. You’ll lose the crispy charm, but keep the spirit.

🌟 Wrap-Up

Crafting a Shrimp Po’Boy is more than a sandwich—it's a taste of New Orleans’ lively culture and culinary history. This simple yet soulful dish brings Creole flavors into your kitchen and onto your plate. Whether you're enjoying it with friends, for game day, or just because—it’s comfort food with soul. Laissez les bons temps rouler—let the good times roll!