Similar Recipes
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Fish Po' Boys
Crisp, flaky filets of fried white fish meet creamy rémoulade and crisp, fresh toppings in this classic po' boy.
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Shrimp Po' Boys
These classic po' boys feature big, juicy shrimp which are double-dredged in a mixture of flour and cornmeal for extra crispiness.
Po'Boy
Get your mouth around this delicious fried shrimp or prawn Po'Boy
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Fried Shiitake Po' Boys With New Orleans-Style Remoulade
We stuff this vegetarian twist on the iconic New Orleans sandwich with crispy, juicy, cornmeal-breaded shiitakes to substitute for the traditional fried seafood. A super-tangy remoulade sauce cuts through fat and inhibitions alike, getting you into the true, oops-one-too-many New Orleans spirit.
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Roast Beef Po' Boy
A dripping, messy, beefy, braised meat sandwich.
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Oysters Rockefeller
For better and brighter oysters Rockefeller, lose the spinach and cream, and prepare the topping in stages.
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Fried Squid Po' Boy with Avocado and Black Chile Oil
Usually when I find myself frying up pieces of squid it's for some kind of Mediterranean dish. (Not that there's anything wrong with that.) But this stunning sandwich from Tom Colicchio's 'wichcraft instead looks to New Orleans and Mexico for inspiration. The po' boy is drizzled with black chile oil and layered with avocado slices before being topped with handfuls of crispy squid.
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Sous Vide Maine-Style Lobster Rolls (With Mayonnaise)
These classic Maine lobster rolls feature tender and buttery meat dressed with mayo and herbs. Sous vide cooking guarantees exceptional results.
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Classic Mayo-Dressed New England Lobster Rolls
A lobster roll consists of chunks of tender, sweet lobster meat lightly napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun toasted in butter.
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Oysters Oaxacafeller
Reimagining a New Orleans classic through the flavors of Mexican rajas con crema.
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Freshly shucked oysters are fried until golden-brown, then stuffed into sub-style rolls with creamy rémoulade, crisp lettuce, tomatoes, and pickle chips.
Serve With
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Clemenceau'd Shrimp from 'Treme'
Shrimp Clemenceau is a New Orleans classic that appears on the menus of the old-school restaurants like Dooky Chase and Galatoire's. The big, juicy gulf shrimp are tossed with potatoes, mushrooms, and peas, and then topped with a rich lemon-butter sauce.
Grilled Cajun Shrimp and Grits
Fire up the grill! This twist on Shrimp & Grits tops cheesy grits with cajun-spiced shrimp and spicy scallion-garlic butter. Pure summer comfort food!
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Creole Succotash from 'Treme'
The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork...
Creamy Cajun Shrimp Étouffée
A Louisiana classic, this easy Cajun shrimp étouffée features a velvety sauce with just a hint of spice. Serve it simply with white rice and you can almost picture yourself in The Big Easy.
Fried Shiitake Po' Boys With New Orleans-Style Remoulade
We stuff this vegetarian twist on the iconic New Orleans sandwich with crispy, juicy, cornmeal-breaded shiitakes to substitute for the traditional fried seafood. A super-tangy remoulade sauce cuts through fat and inhibitions alike, getting you into the true, oops-one-too-many New Orleans spirit.
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New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'
Barbecue shrimp requires only quick stove-top cooking. And what it does have in common with barbecue is the spicy, saucy mess than ensues when sitting down to a big bowl of the stuff.
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Low-Country Shrimp Boil With Spicy Remoulade
A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash.
Grits inspired by My Cousin Vinny — Binging With Babish
This week, we’re finally taking a look at that most essential of Southern staples, grits with eggs and bacon from My Cousin Vinny. But that’s not all: sweet grits and shrimp & grits are both quite literally on the table! Just make sure they’re not instant if you’re using them as part of your
Shrimp Étouffée
This shrimp etouffee recipe is the result of a road trip down to New Orleans. Our shrimp etouffee is authentic and developed from eating a lot of cajun food
Po'Boy
Get your mouth around this delicious fried shrimp or prawn Po'Boy