These ARE the Crawfish Po Boys You’re Looking For

Good morning, everybody!  It’s another beautiful spring day in Louisiana and, although I know the humidity is creeping up and the temperatures will soon rival the surface of the sun, I am loving every minute of it.

We have more company staying with us, our friend Frank from Wisconsin, so we are men about town, so to speak, and today we head back into the Atchafalaya Basin.  Before we go, I have to share the delicious magic we made with leftover crawfish tails last night.

Jamie boiled another amazing batch on Saturday and somehow we managed to polish off almost an entire sack (about 40 lbs) between 3 adults and 2 children.  I admit that the 4 trays I managed to put away may have had something to do with this.  Anyway, we had a few left, so we peeled the tails and saved the meat for po boys.  I am so glad we did!

My man has mad boiling skills, people!

You can use shrimp, fish, alligator (my boys’ favorite) or almost any other meat for po boys, but I’ll give directions for crawfish or shrimp.  Sadly, the grocery store was out of the larger po boy buns, so we went with hot dog buns, but no complaints from the masses over here.  We used the leftover dip from out crawfish boil (see “dipping sauce”), but you can also use mayo, miracle whip, ketchup, mustard, etc.  Get creative.


Crawfish or Shrimp Po Boys

Serves: 4-6
  • 1 lb cleaned crawfish tail meat or shrimp
  • 1 & 1/2-2 cups flour
  • 2-4 TBSP Tony Chachere’s (or other) Creole Seasoning (you can also use a combination of garlic, salt, pepper, paprika, cayenne, etc. if you don’t have Creole seasoning)
  • 1-2 eggs, beaten
  • 1 TBSP prepared yellow mustard
  • Large Po Boy, Hoagie or hot dog buns
  • Peanut oil for frying
  • Lettuce, tomato, mayo, mustard, dipping sauce, etc., for dressing
  1. In an electric skillet, or a regular skillet with a thermometer, heat the peanut oil to 350°.
  2. In a bowl, beat the egg with the 1 TBSP prepared mustard.  In a separate bowl, combine the flour and Creole seasoning, or other spices.
  3. Dry and then coat each crawfish tail or shrimp in the egg mixture, and then dredge with the flour mixture.
  4. Fry the coated meat in the peanut oil for 3-5 minutes, or until golden brown, taking care not to over cook.  Drain on paper towels and sprinkle with additional Tony’s or salt and pepper, if desired.
  5. Serve on a bun with desired condiments, lettuce and tomato.
I admit it, I’m a condiment junkie. 

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