Seafood special

Make a splash at your next cookout with a sandwich straight from the coast!

- JESSICA D'AMBROSIO, MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON

Best of the Bayou

Many fans of the po’boy say these beloved sandwiches were created as a way to feed workers during a 1929 transit strike in New Orleans. Technically, anything can go inside, but a combo of oysters and shrimp is a local favorite.

SHRIMP AND OYSTER PO’BOYS

ACTIVE: 40 min 

TOTAL: 1 hr 10 min 

SERVES: 4

1 cup buttermilk

2 tablespoons plus 2 teaspoons Louisiana-style hot sauce

20 medium shrimp (about 6 ounces), peeled and deveined

12 medium oysters (1 to 1½ pounds), shucked and drained

½ cup mayonnaise

2 tablespoons dill pickle relish

2 tablespoons Creole mustard

1 tablespoon fresh lemon juice, plus wedges for serving

½ teaspoon paprika

½ teaspoon garlic powder

Vegetable oil, for frying

1¼ cups all-purpose flour

½ cup cornmeal

1 tablespoon Cajun seasoning

Kosher salt and freshly ground pepper

4 hoagie or French-style soft rolls, split

Sliced tomatoes and shredded iceberg lettuce, for topping

1. Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use.