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Seafood Po'Boy Platter
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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!
Prep Time5 mins
Cook Time20 mins
Course: Appetizer, Main Course
Cuisine: Cajun and Creole
Keyword: cajun, french bread, jalapenos, lettuce, pickles, poboy, red onion, remoulade sauce, sandwich, seafood, tomatoes
Servings: 8
Calories: 600kcal


  • 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.