United States • Regional Dish • Lunch
Cajun Shrimp Po’boy
A shrimp po’boy looks elaborate, but most of the work is a quick dredge and a few minutes at the fryer. Cajun-seasoned shrimp get a flour-and-cornmeal crust, then pile into French bread with shredded lettuce, tomato, pickles and mustard remoulade. The sandwich itself is pure New Orleans; the Cajun label here describes the seasoning and sauce rather than rewriting its Creole-city roots. Crisp shrimp, soft bread, cool toppings. That’s the whole operation, and it’s ready fast enough for lunch or an unapologetically messy dinner.
Instructions
- Prepare the lettuce, tomato, pickles and remoulade before frying the shrimp. Split the rolls lengthwise, without cutting all the way through if possible.
- Whisk the buttermilk, Creole mustard, hot sauce, egg and half the Cajun seasoning in a medium bowl.
- Add the shrimp and toss until coated. Refrigerate for about 10 minutes while you prepare the dredge and heat the oil.
- Combine the flour, cornmeal, remaining Cajun seasoning and smoked paprika in a shallow bowl or baking dish.
- Pour the canola oil into a heavy pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat to 350 F/175 C.
- Lift the shrimp from the buttermilk mixture, letting the excess drip away. Coat thoroughly in the flour-cornmeal mixture, shake off the excess and arrange on a wire rack. Let stand for about 5 minutes so the coating adheres.
- Fry the shrimp in two or three batches for about 2 to 3 minutes per batch, stirring or turning as needed, until golden and just cooked through. Don’t crowd the pot.
- Transfer the shrimp to a clean wire rack or paper towel-lined tray. Taste one and add a light sprinkle of salt only if the Cajun seasoning hasn’t already done the job.
- Warm the French rolls in a 350 F/175 C oven for 3 to 4 minutes, just until the crust perks up and the centers stay soft.
- Spread the rolls generously with remoulade, then add lettuce, tomato, pickles and plenty of fried shrimp. Close the sandwiches and serve immediately.
Cultural Context
The po’boy belongs first to New Orleans, not specifically to Cajun Acadiana. Its name comes from the 1929 New Orleans streetcar strike, when former conductors Benny and Clovis Martin fed striking transit workers at their restaurant. Fried seafood versions, including shrimp, became part of the sandwich’s later New Orleans repertoire. Creole cooking developed in the city’s multicultural kitchens, while Cajun cooking grew from Acadian traditions farther west in South Louisiana. This recipe bridges the two: a New Orleans po’boy filled with Gulf-style fried shrimp, but seasoned with Cajun spices and paired with mustard-forward remoulade.
Fun Fact
The Martin brothers weren’t distant restaurateurs watching the 1929 streetcar strike from the sidelines. Both had worked as streetcar conductors and belonged to the transit workers’ union before opening their restaurant. When the strike began, they offered union members free meals. Labor history, served on French bread.
Cook’s Tip
New Orleans-style French bread is ideal because its thin, crisp crust and airy center handle the filling without fighting back. A good French roll or light baguette is the practical substitute. Use 21/25 or 26/30 shrimp so they’re substantial but still easy to bite through.
Creole seasoning can replace Cajun seasoning; check the salt level before adding more. Plain mayonnaise works if remoulade isn’t available, though you’ll lose some mustard and horseradish punch. Peanut oil is excellent for frying if allergies aren’t a concern. Keep the oil near 350 F/175 C so the coating crisps before the shrimp overcook. Fry the shrimp just before assembling and keep the batches small so the oil temperature stays steady.
Trivia
In New Orleans, asking for a po’boy “dressed” is useful shorthand, not a fashion critique. It generally means lettuce, tomato, pickles and mayonnaise. Remoulade is a common extra with fried seafood, and this version uses it in place of plain mayo for a sharper Louisiana bite.
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