Lunch New Orleans’ Style

Mmm, po’boys.

Oyster Po’Boy

  • 1 quart oysters
  • 3 large eggs
  • 3 cups cornmeal
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon Cajun Seasoning
  • 1 teaspoon black pepper
  • 4 French bread rolls, about 6-inches each, or 2 baguettes, cut in half crosswise
  • 2 medium tomatoes
  • shredded lettuce
  • mayonnaise
  • dill pickle slices
  • salt and pepper

In a medium bowl, beat the eggs; stir in oysters and let stand for 5 minutes.

In a large food storage bag, combine the cornmeal, flour, 1 1/2 teaspoons salt, Cajun seasoning, and 1 teaspoon pepper.

Take an oyster from the beaten egg, let excess drip off, and toss in the bag. Shake until well coated. Repeat with remaining oysters.

Fry the oysters in batches for about 3 minutes, or until golden brown.

Split 1 roll or section; spread with mayonnaise. On the bottom of the roll, arrange layers of shredded lettuce, oysters, tomato slices, and sliced pickles. Sprinkle with salt and pepper. Repeat with remaining rolls, oysters, and filling ingredients.

Roast Beef Po’Boy

  • 1 large crusty loaf French bread
  • 1 tablespoon butter
  • 2 lbs slow cooked beef
  • 1 cup au jus sauce or beef stock
  • 1 teaspoon vegetable oil, heaping
  • 1 teaspoon all-purpose flour, heaping
  • 1/4 cup mayonnaise
  • 2 cups iceberg lettuce, largely shredded
  • 1/4 cup kosher dill pickle slices
  • 1 large steak tomatoes, sliced ( ripe or red)

Heat oven to 400°F.

Cut French loaf in half lengthwise and place in oven for 4-5 minutes or until LIGHTY toasted. Spread butter on both the inside halves of toasted bread. In a sauce pan whisk the vegetable oil with the flour on med-high heat for about 5 minutes or until just lightly browned. Add beef au jus (or stock) to roux and whisk until it thickens slightly- about 1 minute. Should coat the back of spoon, add more stock if needed. Toss sliced roast beef with thin gravy until evenly coated and heated through.  Spread mayo on top inside half of bread, place dill pickles on bottom.  Evenly place roasted beef on top of dill pickles, add lettuce and tomato.  Slice into four sections.

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