How to make it
6 steps. Take it one step at a time.
Whisk together the mayonnaise, mustard, minced garlic
In a small bowl, whisk together the mayonnaise, mustard, minced garlic, and 1 tablespoon of the Cajun seasoning. Set the remoulade sauce aside in the refrigerator.
Mix the buttermilk and hot sauce
In a shallow bowl, mix the buttermilk and hot sauce. Submerge the shrimp in this mixture and let sit for 10 minutes.
10 minWhisk the flour, cornmeal, and the remaining Cajun seasoning together
In a separate container, whisk the flour, cornmeal, and the remaining Cajun seasoning together.
Heat vegetable oil
Heat vegetable oil in a heavy pot to 350°F (177°C). Dredge the marinated shrimp in the flour mixture, shaking off excess.
Fry shrimp in batches
Fry shrimp in batches for 2–3 minutes until golden brown and crispy. Drain on paper towels.
3 minSlice the bread open
Slice the bread open and spread generously with remoulade. Layer with fried shrimp, lettuce, and tomato slices. Serve immediately.
A little kitchen wisdom
Traditional Po' boys are 'dressed', meaning they include lettuce, tomato, pickles, and mayo (or remoulade). The quality of the bread is key; look for a loaf with a thin, crispy crust and light, airy interior.
