Fried Shrimp-and-Okra Po’Boys
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.
