Best The Peacemaker Golden Fried Oyster And Shrimp Po Boy With Hot Sauce Infused Mayonnaise Lettuce And Tomato Recipes

Famous New Orleans Peacemaker Po Boy image

Provided by Donna Graffagnino @StillWild

Number Of Ingredients 10

1 - 12 inch length of crunchy french bread
1/2 stick(s) butter, melted
- cajun cocktail sauce (https://www.justapinch.com/recipes/sauce-spread/sauce-spread-spread/cajun-cocktail-sauce.html?p=2)
4 tablespoon(s) creole tartar sauce (https://www.justapinch.com/recipes/appetizer/appetizer-seafood-appetizer/kicked-up-creole-tartar-sauce.html?p=1)
- fried oysters
4 slice(s) cheddar or american cheese
- shredded lettuce
- sliced tomatoes
6 slice(s) bacon, fried crisp
- hamburger dill slices

Steps:

Preheat oven to 400* F.
No matter where you live, most French bread is very thick, and for this sandwich you want to taste more ingredients than bread. Slice the bread in half longways to make a top and a bottom. Pull out some of the soft center of the bread on both halves, but don't remove too much. Brush the inside of each half with the melted butter. Lightly toast the bread in the oven, and while you're waiting spread any remaining butter on the bread that you pulled out of the loaf and stuff your face. Smile and enjoy!
On the bottom half of the toasted bread, spread it liberally with Creole Tartar Sauce. Generously layer the fried oysters, and squeeze a lemon wedge over the oysters and a few drops of hot sauce if desired.
Place the cheese slices across the oysters. Now add the bacon on top of the cheese. At this point if you want the cheese melted put just the bottom half into the oven for about a minute or two just to reheat the oysters and bacon. Set bottom half aside.
On the top half of the toasted bread, spread it liberally with Cajun Cocktail Sauce. Layer dill slices on top of the cocktail sauce, then add the shredded lettuce and finally top the lettuce with sliced tomatoes.
Place both halves side by side and quickly flip the top half onto the bottom halve. Cut sandwich on a diagonal. C'est ci bon!

Shrimp and Oyster Po' Boys image

Provided by Tyler Florence

Categories main-dish

Time 1h32m

Yield 4 to 6 servings

Number Of Ingredients 24

24 medium-sized oysters, shucked
1 1/2 pounds medium shrimp, peeled and deveined
2 cups buttermilk
2 tablespoons hot sauce, plus more for sandwich
2 cups fine ground cornmeal
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1 1/2 teaspoons smoked paprika
Pinch cayenne
Peanut oil, for deep-frying
Kosher salt
2 soft sub or hoagie rolls
Creole Mayonnaise, recipe follows
Finely shredded iceberg lettuce
Tomato slices
Lemon wedges
2 cups mayonnaise
1 cup sour cream
1/2 cup roughly chopped cornichons
1 tablespoon creole mustard
2 tablespoons Louisiana hot sauce
2 tablespoons chopped fresh flat-leaf parsley
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

In a large bowl, soak the oysters and shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne.
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
Drain the oysters and shrimp and toss them in the seasoned cornmeal. Working in batches, fry the oysters and shrimp until golden and crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste.
Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and tomato slices. Top with fried oysters and shrimp. Cut each roll into 2 to 3 pieces. Serve with hot sauce and a wedge of lemon.
Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.