Make This New Orleans-Style Oyster Po’Boy for Some Crunchy Spicy Deliciousness

The po’boy is one of the most popular and iconic Southern dishes, hailing from New Orleans. Though you’ll find endless variations in other states, very few can beat this classic New Orleans-style oyster po’boy. Here’s how to whip up this beauty in your kitchen.

Ingredients (4-5 Servings):

For the Remoulade Sauce

● Mayonnaise, 1½ cups

● Heavy cream, 1/3 cup

● Creole mustard, ¼ cup

● Green onions, thinly sliced, 3 tablespoons

● Paprika, 1 tablespoon

● Cajun seasoning, 2 teaspoons

● Horseradish, 2 teaspoons

● Garlic powder, 1 teaspoon

● Louisiana hot sauce, 1 teaspoon

● Sweet pickle relish, 1 teaspoon

For the Oysters

● Self-rising cornmeal mix, 1 cup

● All-purpose flour, 1 cup

● Cajun seasoning, 1 tablespoon

● Kosher salt, 1½ teaspoons or to taste

● Black pepper, freshly ground, 1½ teaspoons

● Canola or vegetable oil for frying, 2-3 quarts

● Oysters in liquid, freshly shucked, ½ gallon or about 40

For Serving

● French bread

● Shredded lettuce

● Sliced white onions

● Sliced red tomatoes

● Dill pickles