Similar Recipes
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__02__20190221-shrimp-poboys-vicky-wasik-25-cf5d62e8c3db41ac844a7051b29555b5.jpg)
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__02__20190221-oyster-poboys-vicky-wasik-22-b3fadfb89c9b4290b0f54cc6f29f392e.jpg)
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__02__20190221-fish-poboys-vicky-wasik-23-76e59e5900bf4e8b8d4b2b641921ccce.jpg)
Fish Po' Boys
Crisp, flaky filets of fried white fish meet creamy rémoulade and crisp, fresh toppings in this classic po' boy.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__09__20150902-shiitake-mushroom-poboys-vicky-wasik-5-55912654d34044a2b66831d6524efc33.jpg)
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2011__11__20101017-po-boy-beef-primary-2-edit-fcc7a078be5f4557a4e1cc5d8c8fce66.jpg)
Roast Beef Po' Boy
A dripping, messy, beefy, braised meat sandwich.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2011__11__20111130-127355-dinner-tonight-fried-squid-po-boy-black-chile-oil-2e4773bebc8a4ff080e46d03fabf589f.jpg)
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.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__09__20170830-shrimp-rolls-vicky-wasik-4-fa0ffabfc59344a8a48c180dc72575e2.jpg)
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.
Fried fish sandwich
I love fried fish and this sandwich is so tasty! Time to make it for your next weekend lunch.
Lobster Rolls with Crispy Ginger & Scallions
These lobster rolls with crispy ginger and scallions is a bit of an Asian twist on a seaside classic. You won't believe how amazing this lobster roll is.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__06__20170602-fried-soft-shell-crab-sandwich-vicky-wasik-11-cea1b686dd8140e4a9bad303b6b66bea.jpg)
Classic Fried Soft-Shell Crab Sandwiches With Lettuce and Tomato
A simple sandwich, with tender toasted bread, lettuce, tomato, and a basic condiment, adds all the flavor and texture you need to deep-fried soft-shell crabs, but doesn't compete with them unnecessarily.
Serve With
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__08__080613-261664-cook-the-book-creole-succotash-8293cc7c6ce74a03a7cf463b5254aa82.jpg)
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...
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!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__08__080513-261661-cook-the-book-clemenceaud-shrimp-9e9beeabb0d94ae39b4ec5491bc47816.jpg)
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.
Fried Green Tomatoes inspired by...Fried Green Tomatoes — Binging With Babish
Hey y'all, I have half a mind to fix up a mess of fried green tomatoes 'fore I get three sheets to the wind over there yonder! Or something. Fuel your Southern side with this week's deep-fried treat, featured prominently in the film of the same name.
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.
:max_bytes(150000):strip_icc()/20220113-New-Orleans-Style-Red-Beans-and-Rice-Hero-edd2593f215a4589ac89d929fa51bc3d.jpg)
New Orleans–Style Red Beans and Rice
New Orleans red beans and rice is delicious and simple. All you need: the holy trinity, pantry spices, ham hock, smoked sausage, and dried red beans.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__09__20130901-264942-quicker-chicken-gumbo-edit2-41bcdd84d5cb4f4f848a9dc407d712b6.jpg)
Quicker Chicken and Okra Gumbo
Brown the roux in the microwave while the veggies cook and you can have this hearty Cajun stew on the table in under an hour.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__05__050512-204929-Sunday-Supper-Shrimp-Boil-Close-upB-ae7c6286af664bb8a7dd9579c3eaa6a2.jpg)
Low-Country Shrimp Boil With Spicy Remoulade
A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash.
Spicy Chicken Gumbo with Andouille Sausage
This Spicy Chicken Gumbo with Andouille Sausage is a really satisfying dish...so delicious. We based this chicken gumbo recipe off The Gumbo Shop in New Orleans and took a few small liberties with the ingredients