Crawfish Po’ Boys

Two Louisiana staples come together in this recipe for must-have Crawfish Po’ Boys.

Crawfish Po’ Boys
Makes 4 to 8
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons Creole seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup buttermilk
  • 2 teaspoons hot pepper sauce
  • 1 (16-ounce) package crawfish tail meat, rinsed and drained
  • Vegetable oil, for frying
  • 4 French bread rolls, halved lengthwise
  • Shredded green leaf lettuce, to serve
  • Rémoulade Sauce (recipe follows)
  1. In a medium bowl, mix together cornmeal, flour, Creole seasoning, salt, and pepper.
  2. In a separate bowl, stir together buttermilk and hot pepper sauce. Soak crawfish tails in buttermilk mixture for 10 minutes. Dredge crawfish in flour mixture.
  3. Pour vegetable oil into a Dutch oven or deep fryer to a 2-inch depth. Heat oil to 350°.
  4. Fry crawfish, in batches, until golden brown, about 3 minutes per batch. Let drain on paper towels. Serve on rolls with shredded lettuce and Rémoulade Sauce.

Rémoulade Sauce
Makes 1 cup
  • 1 cup mayonnaise
  • 3 tablespoons dill pickle relish
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped capers
  • 2 teaspoons Creole mustard
  • 1½ teaspoons chopped shallots
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon paprika
  1. In a small bowl, combine all ingredients, stirring well. Cover, and refrigerate until needed.




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