Sass!

Amy-What in the devil is a Po Boy? Well, it’s not a boy that is poor, but some say it got its name because the sandwich was given to some boys that were on strike for 4 months. Since these men were on strike they were poor, hence the name Po Boy. A Po Bo is a traditional sub sandwich served in Louisiana. Usually made with seafood or roast beef and served on French bread. We have been enjoying these sandwiches since we were little girls. We decided to change the recipe up a little bit and try using Cheez Its. Well, let me just go on and tell you, it is a winner, winner oyster dinner. The sister’s give this an A+ on taste. Make sure to have plenty of napkins for this sandwich, it’s liable to get messy.

Cheez It Oyster Po Boy

What you will need for the Po Boy-
1 pint medium oysters
½ cup flour
1 ½ cups Cheez-It crackers, crushed to fine crumbs
Cajun Seasoning, to taste
1/4 teaspoon celery salt
1 tablespoon chopped parsley
1 eggs, beaten
1/4 cup milk
1/2 cup shortening or enough for deep frying

How to make a Po Boy-Clean and wash your oysters. Get as much moisture off of the oysters as you can. I drain in a colander and then pat dry using paper towels. There is a lot of moisture in the oysters and if you don’t dry them good your coating want stick. Get your frying station set up by getting 3 shallow dishes out. In the first, add your flour and season it up with a little Cajun seasoning. In the second, combine your milk and egg. In the last one, combine Cheez-It® Cracker crumbs, Cajun seasoning, celery salt and parsley. Dredge oysters in flour, then dip oysters in egg mixture and lastly roll oysters in cracker crumbs until well coated. Let your oysters hang out for 5 minutes or so. This will allow your coating to set. Get you a large heavy frying pan with high sides or deep fryer out and heat oil until sizzling hot, about 360 degrees. It is important that you get your oil to the right temperature. Too hot and your oysters will burn, not hot enough and all your coating will come off and the oysters will absorb all of the oil. Add oysters to the oil and fry until golden brown, this will take about 2 minutes or so. Drain oysters on paper towels. Get ready for some very fine eating folks. Serve those yummo -licious oysters on buttered and toasted French bread with the Sisters remoulade sauce or tartar sauce. Dress this masterpiece with some good ole sliced tomatoes, shredded lettuce and sliced Vidalia onion. What you talking about?

The Sister’s Remoulade Sauce

What’s in it-1 ¼ cup mayonnaise
1 tablespoon extra virgin olive oil
2 tablespoons horseradish
¼ cup Creole whole-grain mustard
3 tablespoons ketchup
1 teaspoon hot sauce
1/2 cup onion, chopped
1 tablespoon capers
1/2 cup green onions, tops included chopped
1/4 cup celery, minced
2 tablespoons garlic, minced
3 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Make it-
Mix all the ingredients together and stick it in the fridge until you are ready to use. The sauce is best made ahead of time so all of the flavors can get friendly with each other.