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Tuesday, January 20, 2009

Lafayette Oysters Po-Boy

    shrimp po-boy
  • 2 dozen large oysters, fried
  • 1 fresh loaf French bread, large
  • 1 cup cabbage, shredded
  • tartar sauce
  • red sauce
  • salt and pepper to taste

Begin by frying a couple dozens large oysters using the Gaspard's Spicy Catfish Nuggets recipe (just substitute oysters). Deep fry until they float to the top. Continue to fry on both side until done.

Prepare a half-dozen at the time but don't over-cook. When a light golden-brown color is reached (about 3 minutes at 375 degrees F.) remove the oysters from the hot oil with a slotted spoon and place them onto some paper towels to cool and to absorb any excess oil. Repeat the process until all the oysters are cooked.

You will make two main cuts on the French bread. One at the beginning, which will dissect the loaf in half lengthwise, and a cross-cut to the middle, when you are finished, which will separate the sandwich to form two equally-proportioned po-boys. (I always cut mine on a 45 degree angle for appearance.)

On the bottom-half of the loaf, evenly distribute the shredded cabbage then apply red-sauce along the entire length.

On the top-half of the loaf do the same by spreading a generous amount of tartar sauce. Complete your sandwich by arranging the fried oysters on the bottom-half of the loaf, season to taste, put the bread-cap back on, perform your final cut ... and voilà!--two Oyster Po-Boys...Cajun style!

If you end-up with a few left-over oysters just eat them as a snack and enjoy).

Ahheee! ... C'est Bon!
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