Wood-Fired Charred Oyster Po'Boy with Creole Remoulade

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smoky twist on the classic New Orleans sandwich featuring wood-fired oysters with a zesty Creole remoulade sauce on a crusty French roll. This Caribbean-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs fresh shucked oysters, French bread rolls, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 10 min Serves 2 Caribbean cuisine 650 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 pieces fresh shucked oysters
2 French bread rolls
1/2 cup mayonnaise
2 tbsp Creole mustard
1 tsp Worcestershire sauce
1 tsp paprika
1 tsp hot sauce
1 tbsp lemon juice
1 garlic clove, minced
2 tbsp butter
1 cup shredded iceberg lettuce
1 medium tomato sliced tomato
6 pickle slices
1 tbsp olive oil
to taste salt
to taste black pepper

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat a wood-fired grill or grill pan to high heat (about 500°F). Brush 2 tbsp butter and 1 tbsp olive oil over 12 fresh shucked oysters and season lightly with salt and black pepper.
Step 2: Place oysters shell-side down on the grill and cook for 3-4 minutes until edges begin to char and oysters bubble, then remove from heat.
Step 3: In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tsp Worcestershire sauce, 1 tsp paprika, 1 tsp hot sauce, 1 tbsp lemon juice, and 1 minced garlic clove; whisk well to make the Creole remoulade.
Step 4: Slice 2 French bread rolls lengthwise and toast lightly on the grill until golden and crisp.
Step 5: Spread a generous layer of remoulade on both sides of the toasted rolls. Layer the bottom halves with 1 cup shredded iceberg lettuce, grilled oysters, 1 sliced medium tomato, and 6 pickle slices.
Step 6: Close the sandwiches with the top halves, press lightly, and serve immediately while warm and smoky.