A Po-Boy sandwich is a rich tradition associated with foods originating in New Orleans, Louisiana. According to the Times-Picayune, the Martin brothers invented the po-boy sandwich. There was approximately 1,800 striking streetcar drivers and motormen in New Orleans in 1929. The sandwiches were given to the striking men for free. Some of the most traditional po-boy sandwiches are roast beef, ham, and cheese, shrimp, oyster, soft shell crab, catfish, hot sausage, and meatball.
EMMA’S OYSTER LOAF STRAIGHT OUT OF THE LOWER 9TH WARD
I’m gonna start by making my aioli: 1/4 cup mayonnaise, 2 tablespoons fresh lemon juice, 2 teaspoons hot sauce, 2 teaspoon capers, 1 tablespoon whole grain mustard, 2 teaspoons oyster liquor, mix together in the food processor and set aside.
1-quart medium oysters, 1/2 cup buttermilk, 2 tablespoons oyster liquor, 3 eggs, 3 cups self-rising cornmeal, 1/4 cup flour, 1 1/2 teaspoon granulated garlic, 2 1/4 teaspoons seasoning salt, 1 1/2 teaspoon pepper, 1 tablespoon cayenne, 6 pieces bacon, fried crisp, 2 sourdough baguettes, cut in half lengthwise, 2 firm tomatoes, sliced, small red onion, thinly sliced, shredded iceberg lettuce, sliced bread and butter pickles, oil for frying, salt and pepper to taste.
In a medium bowl, beat the eggs, add the buttermilk and oyster liquor mix well and drop in the oysters and let stand for at least 10 minutes. Get out a gallon size freezer bag, combine the cornmeal, flour, garlic, cayenne, salt, and pepper, mix well. Take the oysters from the egg wash. Hold them in your hands, allow the excess to drip off. Drop them into the cornmeal mixture. Shake up gently in the bag until they are well coated. Get out the heavy skillet add enough oil to deep fry the oysters. Heat oil to 400 degrees. Fry the oysters until they are golden brown on all sides. This step takes about 3-4 minutes. Make sure not to overcrowd the skillet allow space between each oyster. Remove from the skillet and drain on a paper towel.
Cut the bread in half lengthwise. Remove the bread from one side of the baguette, it is gonna look like a boat. Toast until light brown. Spread the aioli on both sides. On the boat, side add the bacon, lettuce, oysters, tomato slices, onions, pickles, salt and pepper to taste. My grandmother, Emma would always serve her sandwich with a side of sweet potato fries, sprinkle with nutmeg, salt, and sugar.
Cooking with Jacque Rose 