Famous New Orleans Peacemaker Po Boy Recipes

THE PEACEMAKER: GOLDEN FRIED OYSTER AND SHRIMP PO-BOY WITH HOT SAUCE-INFUSED MAYONNAISE, LETTUCE, AND TOMATO

Steps:

• Combine mayonnaise and hot sauce together to the consistency desired. Add red pepper, white pepper, and salt, to taste. Set aside.
• In a deep pot, heat 3 inches of oil to 375 degrees F. Dredge the oysters and shrimp in seasoned flour and fry until cooked through and hot for 2 to 3 minutes.
• Place both bread halves on 12-inch platter. Spread mayonnaise mixture on top half of sandwich. Add fried seafood and pickles, garnish with lemon.

FAMOUS NEW ORLEANS PEACEMAKER PO BOY

Steps:

• Preheat oven to 400* F.
• No matter where you live, most French bread is very thick, and for this sandwich you want to taste more ingredients than bread. Slice the bread in half longways to make a top and a bottom. Pull out some of the soft center of the bread on both halves, but don't remove too much. Brush the inside of each half with the melted butter. Lightly toast the bread in the oven, and while you're waiting spread any remaining butter on the bread that you pulled out of the loaf and stuff your face. Smile and enjoy!
• On the bottom half of the toasted bread, spread it liberally with Creole Tartar Sauce. Generously layer the fried oysters, and squeeze a lemon wedge over the oysters and a few drops of hot sauce if desired.
• Place the cheese slices across the oysters. Now add the bacon on top of the cheese. At this point if you want the cheese melted put just the bottom half into the oven for about a minute or two just to reheat the oysters and bacon. Set bottom half aside.
• On the top half of the toasted bread, spread it liberally with Cajun Cocktail Sauce. Layer dill slices on top of the cocktail sauce, then add the shredded lettuce and finally top the lettuce with sliced tomatoes.
• Place both halves side by side and quickly flip the top half onto the bottom halve. Cut sandwich on a diagonal. C'est ci bon!

NEW ORLEANS STYLE PO-BOY

Steps:

• Mix the first 9 ingredients together. Cover, and chill for at least 8 hours.
• Cut the French bread in half horizontally using a serrated or electric knife. Set the top of each loaf aside. Hollow out the bottom half of each loaf, leaving a 1/4 inch thick shell.
• Spoon the olive mixture evenly into each shell. Layer the sliced meats and cheeses evenly over the olive mixture in each shell. Replace the top of each loaf.
• To serve, cut each loaf crosswise into fourths.