New Orleans Cuisine

My Creole & Cajun Recipe Page

This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.

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"Leaving New Orleans also frightened me considerably. Outside of the city limits the heart of darkness, the true wasteland begins."
-Ignatius J. Reilly from A Confederacy of Dunces
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Wednesday, May 04, 2005

New Orleans Cuisine - Fried Shrimp Po' Boy Recipe

Here is my recipe for a Fried Shrimp Po' Boy. Like I said in my previous post, I'm a purist when it comes to Po' Boys, which is why I am on a quest for a good New Orleans French Bread recipe or substitute. As I've said in the past, the bread is really the star of the show. I found a decent substitute on Sunday from a sub/sandwich shop near my house that sold me a loaf that they make in house. It wasn't exact, but somewhat similar. Here is my Po' Boy recipe:

New Orleans Cuisine - Fried Shrimp Po' Boy Recipe

1 10-12" long piece of New Orleans Style French Bread
4 Tbsp Mayonnaise
3 Tbsp Creole Mustard (Zatarain's makes a good widely available Creole Mustard. I'm actually working on a recipe for Homemade Creole Mustard.)
Pickle Slices
3/4 Cup Shredded Lettuce
Tomato Slices (Optional)
Fried Shrimp for Filling (Recipe below)

Slice the bread horizontally about 3/4 of the way through, leaving it hinged. Some people prefer to slice the bread all the way through. I hinge the bread for two reasons:
  1. Every Po' Boy sandwich I've eaten in New Orleans was hinged.
  2. I'm smarter than the sandwich. :) It's easier to eat! Granted, a Po' Boy should be messy, but I like to try to keep the filling in the loaf while I'm making a mess.
Spread the Mayonnaise on the inside of the bottom portion of the bread, spread the Creole Mustard on the inside of the Top portion. Layer you pickles and Tomatoes (if using) on the bottom portion of the French Loaf. Fill with the lettuce, then top with the Fried Shrimp. Serve with an ice-cold Beer (like Dixie, Abita Amber, or your personal favorite) and kettle style Potato chips (like Zapp's). Put some hot sauce on the table and enjoy.

Makes 1 Sandwich

Fried Shrimp for a Po' Boy

2 1/2 Cups Vegetable Oil for Frying
1/2 Cup A.P. Flour
1/4 Cup Corn Flour (Masa Harina)
1/4 Cup Corn Meal
2 Tbsp Creole Seasoning, in all
1 Egg
2 Tbsp Water
1 Cup Peeled & Deveined Medium Shrimp (I use Louisiana Shrimp)

Heat the oil to 360 degrees in a 2 qt. saucepan.
Season the flour with 1 Tbsp Creole Seasoning in a bowl.
In another bowl, Mix the egg well with 2 Tbsp of water.
In another bowl, Mix the Corn flour and Corn Meal and the remaining 1 Tbsp Creole Seasoning.

Dredge the shrimp in the seasoned flour, then the egg wash, then the corn product mixture. Fry in batches in the 360 degree oil until just golden brown. Do not overcrowd the pan, and let the oil come back to temperature before frying another batch.

48 Comments:

Blogger Derek said...

Sounds very tasty. I will be trying it out sometime soon and will let you know.

6:33 PM  
Blogger sleepybomb said...

keep punchin' us where it hurts.
s.a. coulda used this recipe last week. that is a fact, (i hope she don't see this).

11:30 PM  
Blogger cookie jill said...

you know, Danno....I must gain 5lbs everytime I even visit your site! ;-)

2:31 PM  
Blogger Danno said...

Derek - Thanks, be sure and let us know how it turned out!

M.A. - Damn man. lol, Bless her for trying though, mine wasn't as good as one from N.O. either! Sorry for the low punches, it hurts me as well, I'm a glutton for punishment!

Jill - I know, these aren't exactly fit & trim recipes I'm makin' here. Think of how much I gain from actually eating all of it!

3:26 PM  
Blogger sadie mae said...

It was the oil Danno..I swear...my shrimp po-boys are usually pretty good...damn that m.a.

8:51 PM  
Blogger Danno said...

Busted...lol. It happens to the best of us S.A., I had a Fried Shrimp disaster myself a few months ago, I was impatient and didn't let the oil get hot enough, all of the breading fell off. It's not easy to fry at home, at the restaurants the fryers keep the temp just right, not so at home.

8:30 AM  
Anonymous caryn said...

Alright, Danno. Now I have to decide which to make. I was all set to make the red beans and rice (I have a nice leftover ham bone in the freezer from Easter). Then I saw the jambalaya recipe and was convinced that this is something I should make. AND THEN you merely mentioned the Po'Boy and before you even posted the recipe, I was stuck in a quandary. For days now, I haven't made any of them because I just can't decide. Three of my favorites from my days as Memphian...where do I start?!

10:31 PM  
Blogger Laurie said...

Hinged and dressed with a big bag of Zapps! Oh, yeah!!

2:32 AM  
Blogger Danno said...

Caryn - I would suggest putting your Beans on the stove and having a Po' Boy while you're waiting for them to cook; Jambalaya tomorrow! That is just too hard of a decision!

Laurie Kay - Another Zapp's fan! I'm going to order some, they're really not that expensive to order/ship online! I like the Crawtators.

3:48 PM  
Blogger sadie mae said...

Hey Danno...
I whipped up another batch of them shrimps and thanks to the right oil...whalaa they came out great. Made M.A. a PoBoy and me and the younger one in the house had shrimp tacos....which i gotta say I really liked. Which brings me to my next question. Do you have a recipe for Shrimp Taco's? If so please share...thanks S.A.

9:40 PM  
Blogger Danno said...

That's great S.A., I'm sure M.A. was pleased having 2 Po'Boys in such a short period of time. I will put together my Shrimp Taco recipe for you and post it at Cook's Journal in the next day or so!

10:21 AM  
Blogger sleepybomb said...

yeah buddy, 2 shrimp po-boys in a week! the second was much better, she went by your recipe and changed her oil.
s.a. and danno rock!

2:09 PM  
Anonymous flyshorty said...

I can't wait to try this recipe. My mouth is just watering thinking about it. You see i'm a Lousiana native and this recipe is takin me back!

10:47 AM  
Anonymous Anonymous said...

you are absolutely killing me with this recipe. i am a n.o. native and i am in New York City right now, and i cannot find anything like our good food here, in the "cuisine capital" of the northeast. ha. i am dying for a po' boy right here, right now. heaven help me.
tw

3:00 AM  
Anonymous deitlemania said...

Danno...outstanding recipe. I admit I am not a N'awlins native, but I did date a girl for 2 years from Slidell (does that count?). I can't remember the place we would get po boys from there (I was always hung over). Now I live in the Northwest and was craving a po boy...you got it man! MEM--OR--IES!

9:32 PM  
Anonymous Anonymous said...

I'm reading a book by James Lee Burke based in N.O. he talks about shrimp and oyster po-boys with pacayune sauce.any thoughts

10:47 AM  
Anonymous Anonymous said...

Great recipe, find the batter stays on the shrimp. Im going to serve this at my deli, should be a hit!

11:28 AM  
Anonymous Anonymous said...

I don't work for the company but presto makes a little fry that looks like a commercial fryer the heat elements are raised from the bottom so the flour that sink to the bottom doesn't burn. I have two at home and they work great keeps the grease at the correct temp. Presto® 05466 Stainless Steel Dual Basket ProFry

4:14 PM  
Anonymous Eugene said...

Hi, I am a Creole born and raised in New Orleans. In my youth I have worked as a chef. I am well acquainted with the chefs at Dookie Chase, New Orleans premier Creole Restaurant. We always butter the French bread and toast it a little in the oven before spreading the Mayonnaises on both sides. There may be other variations, but I have never seen a Fried Shrimp or Oyster Po’ Boy with mustard on it. At the end we hold it together with two toothpicks with olives. Thanks Eugene

8:11 AM  
Anonymous Anonymous said...

Dude....most excellent recipe...I am sooo stuffed..gotta bunch left over that I wil share with friends...also have used all the heads & shells for a wonderful seafood stock...yum..yum..back to my cold beer..Thanx
Dry Fly Dave on Vancouver Island.

1:19 AM  
Anonymous CMorris870 said...

GREAT

6:37 PM  
Anonymous Anonymous said...

Try leaving out the mustard and pickles and eat some hot pickled okra instead.A nice cold brew and a boudain to start makes it heaven!

8:22 PM  
Anonymous Anonymous said...

Will this fried shrimp recipe work with plain all purpose flour? I'm from Lafayette and everyone here in Miami LOVES my cajun cooking....they're tired of the black beans and rice here.

1:27 AM  
Anonymous Homesick Gina said...

Thanks for another great recipe Danno! I usually don't put the creole mustard either, just ketchup and lots of tabasco! I'm going to try your breading recipe...usually i just get Zatarain's fish fry. And craw tators are the best zapp's variety! Wonder if they ship to Italy?

6:40 AM  
Anonymous Anonymous said...

don't feel bad that you can't find the ingredients....I have to have my friend in Hattiesburg send me care packages!

6:21 PM  
Anonymous Anonymous said...

My fiance and I lived in New Orleans for a year up until Katrina. We got ourselves dead broke but found solace in the hot sausage po' boys from a little zip mart on the corner of Carrollton and Tulane that only ran us a couple of bucks for a full sandwich. Delicious!! We're living in NC now and I'm trying to figure out what sausage they use down in the Crescent. No sandwich can compare to that po' boy!!!!

10:22 AM  
Anonymous Anonymous said...

and whatever happened to 'The Cajun Pub' on Tulane? Liz Atwood served up free grub every Sunday to a loyal following of "po' boys."

10:25 AM  
Anonymous Sean C said...

Hey Danno, This is Sean C, you might remember me from my rave review of your fried chicken recipe. I hope you don't mind but I'm going to borrow some of these recipes to post on our website, credits intact of course. :)

www.selectcrawfish.com

There's only a splash page up just yet but it will be ready by Monday.

You may email me at seancomeaux at gmail dot com.

10:40 AM  
Anonymous Anonymous said...

This was very helpful..Thanks keep it up!!

12:31 AM  
Blogger second linez said...

Anonymous said...

My fiance and I lived in New Orleans for a year up until Katrina. We got ourselves dead broke but found solace in the hot sausage po' boys from a little zip mart on the corner of Carrollton and Tulane that only ran us a couple of bucks for a full sandwich. Delicious!! We're living in NC now and I'm trying to figure out what sausage they use down in the Crescent. No sandwich can compare to that po' boy!!!!

Give me a buzz annon, born and raised in NO also living in Greensboro 6 years, and about to open a spot in high point. Secondlinecatering@yahoo.com

5:27 PM  
Anonymous Anonymous said...

i just found this web site but this bread might work i have not tried it yet i lived in the french quarter for pretty much all of my life befor moveing to maryland and the one thing i miss is po boys and tony seasoning hope this link helps like i said i have not tried it yet http://www.helium.com/items/1382137-new-orleans-french-bread-poboy-sandwich

9:51 PM  
Anonymous Anonymous said...

Try buttermilk & egg instead of water &egg to fry the shrimp

3:01 PM  
Anonymous borninnola said...

I made these for our Superbowl party and they were sensational--just like the Saints!!

12:36 AM  
Anonymous Anonymous said...

Oh yuck...a heart attack on a roll. How nasty.

2:15 PM  
Anonymous Anonymous said...

That's why all you southern folks are obese and have health problems. You need to come up with healthier low fat versions of your high fat foods.

2:17 PM  
Anonymous Anonymous said...

trying recipe tomorrow for saints and falcons game......go falcons

8:43 PM  
Anonymous Anonymous said...

Ok Ty I am going to try this recipe tonight for the family. I know it is going to be and taste great!!

4:16 PM  
Anonymous Anonymous said...

All of the comments (towards the end) that are whining about calories or "heart attack on a bun"... pahleeese!!!...

It's not like these are eaten once a week! And besides -- have you ever heard of exercise?

I eat shrimp po' boys and my heart, blood pressure, and weight are JUST FINE. When you do things in moderation, you'll be just fine!

Sigh me: Hot babe esting a yummy po' boy :o)

11:31 AM  
Anonymous Anonymous said...

The only shrimp po-boy I've ever had was from Parkway Tavern back in April (2011) but its taste will forever be in my head. I'm back in Toronto and there's absolutely nowhere in the city to get an authentic po-boy, this makes me very sad.

11:36 AM  
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5:41 AM  
Anonymous Anonymous said...

Just saw a show bout po boys in New Orleans, the sandwhich had smoked turkey n ham n tomatoes n shrimp n wow sauce, is that a variation of the original?

8:08 AM  
Anonymous Anonymous said...

its so rude to sy "this is why you're obese blahblahblah"

Just dont ezt it!! and I LOVE new orleans cuisine and i weigh 110 lbs and am 5ft 5 in.

Just excerise and it wont really matter what you eat! Don't knock it before you try it! deliciouse recipe!!

12:29 AM  
Anonymous Anonymous said...

i eat mayonnaise on the 9th sunday of every fifth season for three hours.

8:53 PM  
Anonymous idssinfo said...

It won't work in actual fact, that's exactly what I suppose.

7:34 AM  
Blogger justtryin said...

this is to the individual asking about what type of hot sausage new orleans poboy stops use for their poboys. its been my experience that most use patton's hot sausage. its pretty cheap but can only be found in new orleans. winn dixie has their own version which is pretty darn good, and alot of people like vaucresson's you really can't go wrong with any of those choices, and i believe you can buy vaucressons online. hope this helps.

11:58 AM  
Anonymous Anonymous said...

will be tryin this recipe tonight!!!:)

8:18 PM  
Anonymous Fay said...

Thank you for your article, really helpful material.

12:21 AM  
Blogger Syndi Copeland said...

Oh, Wow! I couldn't find Creole mustard in Michigan. So I substituted Louisiana Remoulade Dressing for the mayo and mustard! Fantastic!

9:27 AM  

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