Creole Po’Boy Sandwich with Remoulade Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic New Orleans po’boy sandwich filled with fried shrimp, crisp lettuce, and tangy remoulade sauce on crusty French bread. This american-inspired sandwiches & wraps ready in about 35 minutes blends medium, peeled and deveined shrimp, all-purpose flour, cornmeal into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Dip 16 medium peeled and deveined shrimp into 1 cup buttermilk, then dredge in the flour mixture, coating evenly.
  3. Step 3: Heat about 4 cups vegetable oil in a deep fryer or large heavy pot to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels.
  4. Step 4: To make remoulade sauce, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp chopped capers, 1 tsp hot sauce, 1 tsp lemon juice, 1 clove minced garlic, and 1 tbsp chopped parsley in a small bowl. Mix well.
  5. Step 5: Slice 1 French bread baguette lengthwise, lightly toast if desired. Spread a generous layer of remoulade sauce on both sides.
  6. Step 6: Layer the bottom half with 1 cup shredded iceberg lettuce, slices from 1 medium tomato, and the fried shrimp. Close sandwich with top half of bread and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Creole Po’Boy Sandwich with Remoulade Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Creole Po’Boy Sandwich with Remoulade Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Creole Po’Boy Sandwich with Remoulade Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creole Po’Boy Sandwich with Remoulade Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creole Po’Boy Sandwich with Remoulade Sauce?

American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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