Adapted from a recipe by Emeril Lagasse

A Po’Boy is traditional Louisiana bistro fare and usually consists of roasted portk or seafood, usually fried, served on baguette-like New Orleans French bread, known for its crisp crust yet fluffy center.  We like to have both on our Po’ Boys, but you can add whatever you have on hand, as it is very flexible.


  • Olive oil, for frying
  • 1 lb. large shrimp, peeled and deveined
  • 3 T. Cajun Seasoning
  • 1 1/2 t.  French sea salt
  • 3/4 t. cayenne
  • 1 c. all-purpose flour
  • 1 c. yellow cornmeal
  • 2 small French baguettes, each sandwich about 10-inches long
  • 4 T. melted butter
  • 1/4 c,. mayonnaise, or more to taste
  • Red pepper sauce
  • 1 c. shredded lettuce
  • 1 large ripe beefsteak tomato, thinly sliced
  • Sliced dill pickles rounds
  • 2 c. cooked Carolina BBQ pulled pork
  • Hot sauce, for serving
  • Potato chips, for serving


Heat the oil in a heavy pot until just sizzling when a drop of water is added. Season the shrimp with 1 tablespoon of the Cajun Seasoning, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Cajun Seasoning, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce.

Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Add the cooked Carolina BBQ pulled pork on the bottom of each loaf.  Divide the shrimp evenly between the  sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce. Serve with potato chips.