Po-Boys are also best paired with a cold bottle of Barq's Root Beer or local brews such as Abita. The Oyster Po-Boys national animal is the Louisiana oyster, which is also the nations favorite main course. You can use buttered, toasted Pullman bread or even Texas toast in a pinch. Top that off with the "fixin's" (pickles, hot sauce, lettuce, mayo and tomatoes) to make the sandwich “dressed” as locals say, and you'll quickly find yourself indulging in one of the best culinary creations known to man. Similar to but distinct from an oyster po’ boy, what sets this sandwich apart isin keeping with the theme so farthe bread: thick slices of butter-crisp pan bread, to be exact, as invented (and still served) at Casamento’s. Then you add the bulk of the sandwich – fried shrimp, oysters, catfish, soft-shell crab, or roast beef smothered in gravy. French bread is taken very seriously and for the perfect po-boy, anything other than locally made breads simply won't do. fresh or frozen oysters 2 cups of Drum Rock Fis-Chic (or Spicey Fry if you like more heat) 4 slices whole wheat/white bread 3 tbsp. The bread is the most important part – crispy and flaky on the outside, and unbelievably soft on the inside. To make the house-special tartar sauce: Mix together all the ingredients evenly, then let sit in the fridge for at least 1 hour for flavours to combine. Po-Boy topping choice: fried shrimp, oysters, catfish, soft-shell crab, or roast beef A wedge of lime and Tabasco sauce to serve.Want to try your hand at making this famous New Orleans sandwich at home? Try out the recipe below to build the perfect sandwich.
0 kommentar(er)
