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Oyster Po’boy

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Oyster Po’boy

Cuisine:Cajun

Course:Lunch

20m prep 10m cook 30m ready

4 sandwiches Originating in New Orleans, the po’boy is a large sandwich made with French bread. Popular fillings include hot Italian sausage, ham, fried shrimp, or, as here, deep-fried oysters.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 24 large oysters, shucked
  • Two 15-inch loaves soft-crusted French or Italian bread
  • 1
    • 1 cup mayonnaise, store-bought or homemade, above
    • 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles
    • 1 tablespoon chopped drained capers
    • 1 tablespoon finely chopped parsley
    • (1 tablespoon chopped green olives)
    • 1 teaspoon Dijon mustard
    • 1 teaspoon minced shallot
    • Salt and black pepper to taste
    • (1 garlic clove, minced)
    • (Cayenne pepper or hot pepper sauce to taste)
    • (A little wine vinegar or lemon juice)
    Sub-recipe steps
    1. Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade, above; (1 Hard-Boiled Egg, finely chopped); 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles; 1 tablespoon chopped drained capers; 1 tablespoon finely chopped parsley; (1 tablespoon chopped green olives); 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; Salt and black pepper to taste; (1 garlic clove, minced); (Cayenne pepper or hot pepper sauce to taste)
    2. You may thin the sauce with: (A little wine vinegar or lemon juice)
  • 1 large tomato, thinly sliced
  • About 2 cups shredded iceberg lettuce

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 24 large oysters, shucked
  • Two 15-inch loaves soft-crusted French or Italian bread
  • 1 Mayonnaise, Tartar Sauce, or Rémoulade Sauce
  • 1 large tomato, thinly sliced
  • About 2 cups shredded iceberg lettuce

Let's Cook

  1. Step 1.

    Cook as for Deep-Fried Shellfish I using cornmeal and flour: 24 large oysters, shucked

  2. Step 2.

    Split lengthwise (but not all the way through): Two 15-inch loaves soft-crusted French or Italian bread

  3. Step 3.

    Spread the cut sides generously with: Mayonnaise, Tartar Sauce, or Rémoulade Sauce

  4. Step 4.

    Divide among the bottom sides of the loaves: 1 large tomato, thinly sliced; About 2 cups shredded iceberg lettuce

  5. Step 5.

    Top with the oysters, cover with the top halves of the bread, and press together gently. Cut each sandwich loaf in half and serve warm.

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