Cajun Crawfish Po'boy - Image courtesy of Penzeys

Cajun Crawfish Po'boy

Cajun Crawfish Po’boy


Remoulade Sauce

1 cup Mayonnaise

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

1 tablespoon fresh lemon juice

1 tablespoon minced shallots

1 tablespoon finely chopped celery

2 teaspoons finely chopped tarragon

2 teaspoons Dijon mustard

1 teaspoon lemon zest

1 teaspoon minced garlic

1/4 teaspoon sea salt

4 teaspoons New Orleans Cajun Seasoning


1 pound crawfish tail meat

2 tablespoons Mayonnaise

2 teaspoons New Orleans Cajun Seasoning

1 cup flour

1/4 cup cornmeal

Peanut or canola oil, for frying

French bread

1 cup shredded iceberg lettuce

8 slices tomato

Sliced dill pickle

Chips or French fries, for serving



  1. Make remoulade: Combine mayonnaise, Cajun seasoning, parsley, chives, lemon juice, shallots, celery, tarragon, mustard, zest, garlic, and salt and pepper and mix well. Refrigerate until ready to use. Can be made 3 to 4 days ahead. Fill a Dutch oven with about 4 inches oil and heat to 350℉.
  2. Combine crawfish tails with mayonnaise, and Cajun seasoning and toss until well coated.
  3. Combine flour and cornmeal in a shallow bowl. Dredge crawfish tails in the flour mixture.
  4. Drop crawfish tails, in batches, in the hot oil and cook for 2 to 3 minutes or until golden brown. Transfer to a paper towel lined baking sheet and season with salt.
  5. Assemble sandwiches: Slice bread in half lengthwise and spread about 1 tablespoon of Remoulade Sauce on each half of bread. Divide the crawfish among the po’boys and top with shredded lettuce, tomato slices and pickles. Top with the remaining half of the bread. Serve with chips or French fries.
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