Seafood Po’Boy Platter with Cajun Remoulade Sauce Recipe

Are you getting ready for a celebration or friends and family gathering?Move over charcuterie board! This seafood po’boy platter is here for the WIN! With Mardi Gras being just around the corner, I am feeling quite homesick for a good po’boy but I cannot decide on just one type of seafood. So, an entire platter with all of the fixings will have to do. Since I was a child, my family and I would get our o’boys from a place in New Orleans called We Never Close. They have been closed for quite some time, but my desire to have a good grilled shrimp po’boy has not gone away!

How to Make a Seafood Po’Boy Platter

To assemble this platter you must begin with fresh seafood. It is so typical New Orleans to have a shrimp po’boy, catfish po’boy, oyster po’boy, and even a soft shell crab po’boy. I am not a soft shell crab fryer and where I live now we do not have access, so that didn’t make it to the platter this time. This seafood po’boy platter consists of fried oysters, fried catfish strips and nuggets, and grilled shrimp. The reason for the grilled shrimp is just to break up the amount of food that is fried on the platter. Although, you can very well add fried shrimp to the mix.

To make a perfect seafood po’boy platter, you want to be sure to have all of the side fixings. Lettuce ( I am not an iceberg lettuce consumer although it would be perfectly fine on a po’boy), tomato, red onion, pickles (I prefer a spicy bread and butter pickle), fresh jalapeños (it’s not authentic but it does add a nice spicy crunch if that is your thing), and a freshly made cajun remoulade sauce are the perfect accompaniments to a seafood po’boy. Don’t be intimidated by making a cajun remoulade sauce. It is very simple to make and I will show you below.

Staying away from Fried Foods? Grill the Seafood instead!

It is perfectly fine to not want to consume fried foods. It is much better for your health anyways. I believe everything should be in moderation. Fried foods is something I eat every blue moon. When making the seafood po’boys, you can grill (or blacken) the catfish and shrimp. When grilling the seafood, you want to add paprika to give it that nice color and smoky flavor. I have never successfully grilled oysters outside of their shell. Although, I am sure that they would taste just fine grilled when done properly.

What Do I Serve with A Seafood Po’Boy Platter

I am so glad you asked! A po’boy is a sandwich. On the side of the seafood platter, you want to be sure to have at least two loaves of French bread. French bread is hearty and can hold all of the ingredients on the platter within it’s crusty and soft yumminess. Now you can leave the fresh bread whole and make one huge po’boy OR you can pre-slice the French bread into 4 to 6 inch sections in order for everyone to have a nice hearty sandwich. You see, that’s the thing about eating Southern food, especially with Southern people: our food is meant to fill you up, stomach and soul.

How to Make a Cajun Remoulade Sauce

Y’all this is so stupid easy. You preferably need a food processor. If you don’t have a food processor, use a blender. If you have neither in sight and have no intention on buying either one, get that cutting board and knife out because you have some chopping to do. Here’s the simplicity of it: get all your ingredients, throw them in the blender and pulse until well blended. Fresh ingredients adds many layers of flavor to anything you put the sauce on. Typically remoulade sauce is for seafood, but you can eat it with chicken as well. As you can see below, the food processor just gets the consistency smooth and creamy. With this amazing sauce, you may not even need the bread. Go full on KETO!

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5 from 3 votes

Seafood Po’Boy Platter and Cajun Remoulade Sauce Recipe

Are you getting ready for a celebration or friends and family gathering?Move over charcuterie board! This seafood po'boy platter is here for the WIN!

Course Appetizer, Main Course

Cuisine Cajun and Creole

Keyword cajun, french bread, jalapenos, lettuce, pickles, poboy, red onion, remoulade sauce, sandwich, seafood, tomatoes

Prep Time 5 minutes

Cook Time 20 minutes

Servings 8

Calories 600kcal

Equipment

• food processor
• griddle or skillet
• fryin pan

Ingredients

Seafood

• 16 oz Oysters, fried
• 2 lbs Catfish, fried in strips and/or nuggets
• 1 lb 16/20 Shrimp, fried

Seafood Po'Boy Accompaniments

• 1 tomato, sliced
• ½ red onion, sliced
• 1 jalapeno, sliced
• 1 tomato, sliced
• ¼ cup pickles of choice

Cajun Remoulade Sauce

• 1 cup Duke's Mayonnaise
• 2 tbsp Creole or Dijon Mustard
• 1 ½ tbsp Ketchup Use sugar free to make this sauce Keto
• ¼ cup fresh parsley
• 3 shoots green onion
• 3 cloves garlic
• 2 tsp capers
• ½ jalapeno pepper optional
• 1 tsp paprika
• 1 tbsp juice from lemon
• black pepper and salt to taste

Instructions

Assemble Poboy Platter

• Place the cooked seafood and accompaniments in an arrangement that is appeasing to you and will be appreciated by your guests.

Cajun Remoulade Sauce Recipe

• Add all ingredients to a food processor, blender, or be prepared to chop all of the vegetables before blending.
• After all of the ingredients are blended well, you can serve the sauce.

Video

How to Eat This Seafood Platter

You want to start with your hands! I am laughing but very serious. Grab your French bread or Lettuce for a wrap and slather the remoulade sauce on it. Add your lettuce, tomato, onion, pickles, then top with your seafood of choice. You can go for all three if you’d like. Add some chips or French fries to this New Orleans sandwich specialty and you will have it made in the shade.

What is a meal that you like to make for a crowd?