We combined two of Louisiana’s favorite ingredients—shrimp and okra—into one incredible po’boy sandwich. Recipe developer Ann Taylor-Pittman came up with a genius way to make fried okra perfect for a po’boy sandwich. She smashes and flattens the okra pods with a meat mallet or rolling pin, which creates more surface area for breading and makes them more tender and easier to fit into a roll, once they’ve been fried. You’ll love the crunchy fried shrimp and okra as much as the tangy sauce, which is made with a few simple pantry ingredients like Creole mustard and Worcestershire sauce.

Ann Taylor Pittman

Gallery

Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe Summary

active:
45 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together mayonnaise, chives, mustard, lemon juice, capers, and Worcestershire sauce in a small bowl; set aside.

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  • Use a meat mallet or rolling pin to smash okra, starting at tip of pod and working toward stem end. Place buttermilk in a shallow dish. Stir together cornmeal and Creole seasoning in another shallow dish. Dip okra in buttermilk. Lift out with a slotted spoon; dredge in cornmeal mixture, shaking off excess. (Reserve remaining buttermilk and cornmeal mixture.)

  • Pour oil to a depth of 2 inches in a large cast-iron skillet. Heat oil over high to 350°F to 375°F. Fry okra in 2 batches in hot oil until crisp and browned, about 3 minutes per batch, turning once. Remove okra with a slotted spoon, and drain on paper towels.

  • Dip shrimp in buttermilk. Lift out with a slotted spoon, and dredge in cornmeal mixture, shaking off excess. Fry shrimp in 2 batches in hot oil until crisp and browned, about 3 minutes, turning once. Remove shrimp with a slotted spoon, and drain on paper towels.

  • Spread about half of sauce evenly over bottoms of toasted rolls. Layer evenly with tomato slices, shrimp, okra, lettuce, and remaining sauce. Cover with tops of rolls.