Every time I see a Po’boy on a menu, I am always tempted to order it. I’ve been a huge fan of the Southern sandwich ever since I worked at a seafood restaurant that made Po’boys with fresh soft shell crab and homemade remoulade. The combination of piping hot, fried seafood with a creamy, tangy sauce is one that can never disappoint. The remoulade alone has so much flavor that even my incredibly health-conscious chef loved it! Fry up some fresh shrimp, oyster or soft shell and enjoy this po’boy with the best remoulade hands down.
This remoulade has more ingredients than other typical remoulade recipes I’ve seen, but every component helps to develop a flavorful sauce. Finely mince all of the ingredients and mix with the mayonnaise. Season with salt, pepper, apple cider vinegar, lemon juice, and Tabasco. You want the remoulade to be well-balanced, with a little tang and spice. As the remoulade sits, the ingredients will marry and produce a flavorful sauce.
Initially, I prepared the shrimp for the po’boys using a beer batter but found that a cornmeal batter was more suitable. The cornmeal adds the needed crunch that the sandwich needs, especially with the creamy sauce. Use the same seasoning mix for whatever seafood you choose to use.
I enjoyed my po’boy with fresh beefsteak tomatoes but you can also top the sandwich with sliced pickles and romaine lettuce. This sandwich is so tasty that it still tasted great the next day (although it’s best served immediately). Make this remoulade and trust me, you won’t go back to other recipes.
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