Ask anyone from New Orleans and they will tell you that a traditional Po'Boy sandwich is all about the bread. A traditional Po'Boy uses a classic French style baguette which has a crisp top and a soft inner. As we move further into the 21st century I'm seeing more establishments, especially food trucks, use different style breads for this classic sandwich. The bread plays a complimentary role and more focus is being paid to the treasures between the bread. But make no mistake; the bread is still a very important part. 

Fried shrimp is a very popular item to put inside a Po'Boy but so is fried soft shell crab and catfish. Here I've taken some 21-25 ct Pacific White Shrimp, cut them in half lengthwise and submersed them in buttermilk.

Naturally the buttermilk helps provide a base for the spices to stick to. They were then coated with flour and Cajun spices.

Cutting the shrimp in half lengthwise helps them twist and spiral into their own freestyle shapes as they deep fry, giving the sandwich more character. It also allows you to give more shrimp pieces per sandwich while keeping your food cost in check. 

I made an aioli using creole mustard, mayo, minced garlic and ground ancho chilies and placed a generous amount of this on the bottom of the bun. I sourced a quality bun from a local artisan bakery. The bun has a nice firm top that easily gives way to a soft center, which is perfect for the new age Po'Boy. Of course we can't forget lettuce (I used baby arugula), tomato and a pickle. A perfect comfort food "sammy" to keep you warm and toasty through the long Canadian winter.

Stay Hungry My Friends!