Imagine biting into a crispy, golden-fried sandwich bursting with juicy crawfish and drizzled with tangy remoulade sauce... That's the magic of a Fried Crawfish Po'boy, a true taste of New Orleans! This iconic Louisiana sandwich is more than just a meal; it's an experience. Today, I'm sharing my recipe for a perfectly authentic Fried Crawfish Po'boy, guaranteed to transport you straight to the French Quarter.
It's a favorite food offered by the food vans around New Orleans during Mardi Gras and festival season, like Jazz fest.
Dress up this Cajun recipe any way you like. Dripping with remoulade sauce and all kinds of fixings. There's no wonder it ranks high on South Louisiana's most liked foods.
Jump to:
- What is a Po'Boy?
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Similar recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Authentic Fried Crawfish Po'boy
- 💬 Comments
What is a Po'Boy?
Legend has it, that during a Street Car Strike in New Orleans, a local restaurant was asked to feed the strikers so they came up with this inexpensive way to provide a hearty meal.
It's on a French bread that is famous in New Orleans from the Leidenheimer bakery. It has a flaky crust and is airy and soft inside. Traditionally filled with roast beef, shrimp, crawfish or oysters and salad.
What makes this recipe so yummy
- It's quick and easy to make.
- You can use up those leftover crawfish tails from your crawfish boil. If not, you can easily find crawfish tails in the frozen section of your grocery store.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
Following is a collage of images showing how to make these crawfish po'boys successfully;
Hint: Use your favorite toppings. Typical would be lettuce, tomato, remoulade sauce, pickles.
Recipe variations and substitute ideas
- Paprika - add a dash of paprika to the mayonnaise.
- Shrimp - use fried shrimp instead.
- Bun - use a bun instead of the po-boy bread.
- Remoulade Sauce - make this instead for your sandwich. Remoulade sauce is very often used.
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Necessary gear: Equipment
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I like to use an electric fryer for frying anything, as it keeps the temperature really well and is dependable.
Feel free to use a heavy cast iron skillet, or frying pan though.
You'll also need a frying spatula to remove the crawfish after frying.
How to store leftovers
If there's a chance the crawfish poboy won't be eaten for a while I would wait to put it onto the sandwich until the person is ready to eat. That way you keep the fried crawfish nice and crispy.
Any leftovers, store in an airtight container in the refrigerator for up to 3 days.
Mel's kitchen notes
If you are using frozen store-bought crawfish try soaking them in a little buttermilk infused with crab boil seasoning to get that same 'crawfish boil' taste.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
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Authentic Fried Crawfish Po'boy
Equipment
Ingredients
- 1 Pound Crawfish Tails peeled
- 1 Cup All Purpose Flour
- 1 Cup Stone Ground Cornmeal
- 2 Tablespoons Creole Seasoning
- ½ Cup Mayonnaise
- 1 Tablespoon Hot Sauce
- 2 Each French Bread 2 x 8" pieces (ish)
- Lettuce and Mayonnaise for dressing
- Peanut Oil
Instructions
- Add the peanut oil to a large frying pan (needs to be at least 4" deep). Turn on the heat, to bring to 350°F.Peanut Oil
- In a large ziplok bag add the flour, cornmeal and Creole Seasoning. Shake up to mix.1 Cup All Purpose Flour, 1 Cup Stone Ground Cornmeal, 2 Tablespoons Creole Seasoning
- Add half of the crawfish tails and shake around to coat.1 Pound Crawfish Tails
- Once the oil had come to temperature drop the crawfish tails in. Fry for 1 minute then scoop out and allow to drain on paper towel.
- Repeat with the remaining crawfish tails.
- Mix the hot sauce with the mayonnaise and spread on the bread. Add the crawfish tails and dress with the lettuce and tomatoes as desired.½ Cup Mayonnaise, 1 Tablespoon Hot Sauce, 2 Each French Bread, Lettuce and Mayonnaise for dressing
Notes
Nutrition
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