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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.
Oyster Po' Boys
Freshly shucked oysters are fried until golden-brown, then stuffed into sub-style rolls with creamy rémoulade, crisp lettuce, tomatoes, and pickle chips.
Fish Po' Boys
Crisp, flaky filets of fried white fish meet creamy rémoulade and crisp, fresh toppings in this classic po' boy.
Po'Boy
Get your mouth around this delicious fried shrimp or prawn Po'Boy
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.
Roast Beef Po' Boy
A dripping, messy, beefy, braised meat sandwich.
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 Shrimp With New Orleans-Style Barbecue Sauce From 'The Big-Flavor Grill'
If you've never had New Orleans-style barbecued shrimp, you're forgiven for thinking you're about to see a recipe for shrimp swamped in smoky-sweet BBQ sauce. Instead, get ready for a spicy, vinegary, garlicky, wow-that's-a-lot-of-butter sauce, and have a crusty piece of bread on hand to soak up every last drop when the shrimp are gone.
Shrimp Rolls (New England–Style Seafood Sandwiches)
These shrimp rolls combine the light mayo dressing and buttery bun of a lobster roll with easier prep (and lower cost) for the home cook.
Steamed Buns With Tempura King Oyster Mushrooms and Agave-Miso Mayonnaise (Vegan)
Chinese-style steamed buns stuffed with tempura-fried simmered king oyster mushrooms and an agave-miso mayonnaise.

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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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