Monday, January 5, 2009

How to Construct an Oyster Po'Boy, Mississippi Style

Fresh Gulf oysters, dredge in cornmeal, fried deep and crisp and piled high on po'boy bread, dressed and pressed.

Oyster Po'boy

I just love my Paw-in-Law! My in-laws called the other night to see if we wanted some fresh-out-of-the-Gulf-just-last-night oysters. Well, um... YEAH. You know we do!

Dad had gotten himself a couple of sacks of those oysters and is so sweet that he had 'em shucked already and gave us a whole full quart of those delectable little bad boys all cleaned up and ready to go. Some of those went into my seafood gumbo of course, but I told The Cajun to pick us up some french bread on his way home so we can honor those babies properly! So here, my friends, is how we construct a po'boy, Mississippi style.

Of course, this method also applies if you are trying to build a shrimp po'boy. Simply follow my shrimp fry recipe instead of the oyster coating but use this same method to build the po'boy and you're in business!

Want a sauce beyond the usual mayo, ketchup and hot sauce? Both Mississippi Comeback Sauce and Remoulade Sauce are a good compliment for shrimp.

First get ya some French bread and cut a hunk of it just big enough for yerself.

Split it open. Mmmmmmm.... look at that fluffy goodness.

Then, stick it in a pan and toast it really good, inside and outside, compressing it down into the pan a bit with a big ole spatula.

In the meantime, fry you up some simple, perfect, deep fried oysters or if you're cooking shrimp, use the shrimp fry instead.

Slather that French bread with a bit of mayonnaise on one side.

Top the mayo with some thinly sliced tomatoes.

And a bit of shredded lettuce on top of that. (And a pickle slice or two if you happen to have some ... I didn't, darn it.)

And of course, the STAR of the show!

Drizzle a bit of ketchup on top of that if ya like, if not leave it off, a little hot sauce if ya like, fold the top half over and stick the whole thing back into the pan and smoosh it down to toast each side a little more if you want. Or, just go ahead and eat it as is, if you don't want it pressed.

Now lookie there. That's what you call an oyster po'boy, dressed and pressed. Fresh and salty oysters straight out of the Gulf of Mexico. Mmmmmmm... you wanna talk about some kind of delicious? Yeah, baby.

What exactly IS a po'boy anyway?

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Posted by on January 5, 2009

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