Shrimp and Oyster Po' Boy
Recipe Courtesy of Paula Deen

Traditional New Orleans po'boy loaves are airy, long French breads. If you cannot find po'boy bread in your area, substitute any long Italian or French bread loaves that are not too dense. If the only bread you can find is very dense, consider pinching out the center doughy portions so that your po'boy is not overly bready.

Vegetable oil, for frying
1 cup all-purpose flour
1 tsp garlic powder
Salt & pepper
3 eggs
1/2 cup hot sauce (recommended: Texas Pete)
7 medium shrimp, peeled
5 medium oysters, shucked
1 hoagie roll, split, buttered and lightly toasted
Tartar sauce
Shredded lettuce
Sliced tomato
Salt and pepper
Garlic powder

Heat the oil in a Dutch oven to 375 degrees F.

Place flour in a bowl and add garlic powder and salt and pepper. In another bowl, beat the eggs and add the hot sauce. Dredge shrimp in egg mixture then the flour mixture and drop into hot oil 1 at a time. Fry until light brown (do not over cook). Drain on paper towels.

Lightly flour oysters and drop 1 at a time into hot oil. Fry until golden brown and drain.

To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Season with salt, pepper and garlic powder to taste. Place oysters on top of tomato. Add another layer of shredded lettuce and then place shrimp on top. Top that with bread and a toothpick to hold the sandwich together.