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!
Seafood Po’Boy Platter and Cajun Remoulade Sauce Recipe
- food processor
- griddle or skillet
- fryin pan
- 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
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.
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?
Amber MyersJanuary 22, 2020 at 7:16 pm
I know my husband and kids would love this. They are all about their seafood. I wish I liked it!
Brianne Tursi ManzJanuary 22, 2020 at 9:05 pm
I would like to give this a try.It looks delicious and it’s something my family would enjoy.
Melissa ChapmanJanuary 22, 2020 at 10:25 pm
That po’ boy platter does look amazing. I need to try out that sauce with a platter of my own and see how the family likes it
Kita BryantJanuary 22, 2020 at 11:01 pm
I am always reminded of the beach when I eat a Po Boy. This is a really delicious looking recipe!
Monica YoungJanuary 23, 2020 at 12:31 am
I need that seafood platter in my table, that looks so delicious, oh now I am really hungry. Yummy
monicaJanuary 23, 2020 at 3:16 am
I’m drooling over that perfectly fried cuisine and I want to swim in that sauce! So delicious.
Lizzie LauJanuary 23, 2020 at 4:59 am
This looks so delicious. I don’t have a fryer, so I’m going to try to do a version in my air fryer.
Chris HoovJanuary 23, 2020 at 7:14 am
This sounds so delicious,I love fried seafoods so much. Thanks for sharing the recipe.
Ruth IJanuary 23, 2020 at 9:11 am
This recipe is a must try! The dish looks so delicious.
NYC Single MomJanuary 23, 2020 at 11:09 am
This looks like a winner. I am going to have to make the Cajun Remoulade Sauce first to see if my teen daughter likes it. The po boy part I am sure she will love and so will I.
LynndeeJanuary 23, 2020 at 1:37 pm
We are huge fans of seafood over here and your poboy platter is making me hungry. I want a platter right about now.
BethJanuary 23, 2020 at 4:04 pm
This looks delicious! A few years ago I went to New Orleans and enjoyed my first po’boy. My husband and I will have to try this recipe.
RenaJanuary 23, 2020 at 6:11 pm
I am so excited to see this. I had this in New Orleans and would love to recreate it. Pinning!
Ice Cream n Sticky Fingers DFW Parenting/LIfestyleJanuary 23, 2020 at 7:07 pm
Yum. I love shrimp and have some in the freezer. I’ve been meaning to make it. So maybe tonight, I’ll make this sauce to go with it.
Diana @ Nanny to MommyJanuary 23, 2020 at 7:56 pm
Whenever my husband would go out to eat on vacation with his family (when we shouldn’t have been paying for a vacation), we would order a seafood platter together to try and save money. I only wish I could find one somewhere with the variety you get, but with fresh instead of fried.
Melanie WalshJanuary 24, 2020 at 6:05 am
None of my early travels as a kid were wasted. But I only went to New Orleans as a kid and I totally underappreciated all of the food and music. Since I can’t go back immediately, I’m going to get my fill with this platter of yumminess.
Grilled Shrimp Po'Boy Recipe - Christy IreneJanuary 26, 2020 at 12:07 am
[…] accompaniments to the sandwich. Mayonnaise and mustard are great to slather on the bread but a nice cajun remoulade sauce is an absolutely perfect layer of flavor to an already delicious […]
NormaFebruary 17, 2020 at 4:27 pm
This looks delicious! I will definitely try it soon. The sauce seems like the perfect fit for shrimp.
Holly SouzeyMarch 17, 2020 at 12:23 am
I love the salmon!! You have definitely given me another idea to change it up!!
Christy IreneMarch 18, 2020 at 6:48 pm
I tried this for the first time and was completely hooked! I hope that when you try it, you will enjoy every bite.
World In EyesMarch 26, 2020 at 11:40 am
want to try it once! it seems to be amazing….
Jon (beintheworldyoga.com)March 26, 2020 at 3:48 pm
I love po boys. This one looks good.
Celebrate Woman TodayMarch 27, 2020 at 1:42 am
I love the remoulade sauce a lot. I’ll follow your recipe for it.