Autumn Nights – Southern Po’Boy Sandwich!

Bluegrass Bills have just took a summer trip around America taking inspiration from the best restaurants. Known for their hearty food and southern souls this recipe will warm you up on those autumn nights.

An Autumn Nights Recipe

Southern Po’Boy Sandwich is a hero sandwich which is typically made with thin slices of cooked meat and gravy in a sliced French bread loaf. Tomatoes and lettuce are added to the sandwich, along with spicy mayonnaise.

Traditionally made with fried oysters and spicy seasonings or fried shrimp and oysters. Use French bread baguettes and fill it generously with the fried shrimp.


1 1/2 pounds medium shrimp (from 6 to 10 shrimp for each roll, depending on size)

1 1/2 cups milk

1/2 cup hot sauce, such as Frank’s or Texas Pete

1 egg

1/4 teaspoon freshly ground black pepper

1 cup all-purpose flour

Shredded lettuce

1 cup cornmeal

1 teaspoon baking powder

A large tomato, sliced

1 teaspoon Cajun or Creole seasoning

1/2 teaspoon salt


4 small loaves of French bread or 2 larger loaves, halved


Peel the shrimp yet leave the tails on, if desired. Pull the dark vein out and repeat with the remaining shrimp. Rinse under cold running water and pat dry.

Heat 3 inches of oil to 375° F in a deep, heavy saucepan or deep fryer.

Line a baking sheet or pan with a double layer of paper towels.

In a large bowl, combine the milk, hot sauce, and egg. Whisk to blend. Add the shrimp to the mixture and let stand for 3 to 4 minutes.

In another bowl combine the flour and cornmeal with the baking powder, Cajun or Creole seasoning, salt, and pepper.

Take the shrimp out of the milk and egg mixture and roll in the flour and cornmeal mixture. Coat the shrimp thoroughly.

Drop several coated shrimp in the oil and fry until golden brown, about 2 to 3 minutes. Top tip: do not overcrowd the shrimp, or the oil will take longer to return to temperature and the coating will absorb more oil.

With a slotted metal spoon, transfer the cooked shrimp to the paper towel lined pan and repeat with the remaining shrimp.

Slice the baguettes into serving lengths and split, spread with mayonnaise if preferred. Arrange the fried shrimp on the bread and top with tomato slices and shredded lettuce. Voila, enjoy!

Feel free to play around with sauces & toppings (spring onions, pickles, sour cream, cheese, bbq sauce) until you find the ultimate combo.

We would love to see pictures of your delicious Po’Boy Sandwich, and hear your feedback on how you’ve got on. Share with us @pearlandpear.

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