Penny’s Recipe: Oyster Po Boys 2016-05-12T01:50:53+00:00

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There’s been a tale rattling around in my head for a while now, ever since I penned Twisted Penny, a short story for the OAMC anthology. George Bell, aka Twisted, has been all up in my face, demanding he get more page time, so what else could I do? I’m giving it to him.

Set deep in the bayous and canals of southern Louisiana, this is turning into a full length novel, and I’m excited to see what y’all are gonna think about Twisted and his petite redhead, Penny Dane. Their’s is not a typical love story, and so full of turns it will be interesting to see how it all winds up.

In the story, Penny has occasion to make oyster po’boy sandwiches for Twisted and a couple of men (thanks for the idea, Kelsi). Here’s her recipe, which happens to be one I’ve used many times:

Oyster Po’Boys

What you need to buy

  • Fresh shucked oysters, half a bushel or so depending on what you need to yield in terms of sandwiches. Figure 10-20 oysters per sandwich, do the math yourownself. Can substitute mussels or shrimp, it all works if you can fry it.
  • Po’boy or sub sandwich buns, sliced longways
  • Creole spices like Tony Chachere’s, Zatarian’s, or King Creole
  • Tartar sauce
  • Green onions
  • Sweet onions
  • Tomatoes
  • Red chilies
  • Lettuce
  • Oil or grease

Want to make your own creole spices? Easy ’nuff:

  • Combine a quarter teaspoon each of onion powder and garlic powder. Add a dash or more of oregano, basil, thyme, black pepper, white pepper, cayenne pepper, and paprika. Salt to taste.

Make your own tartar sauce

  • Mix two tablespoons of mayo, two of spicy mustard, one of a sweet relish or chow chow. Dress that with some cracked black pepper and a dash of creole spices.

Breading for oysters

  • One cup white or yellow cornmeal.
  • Dust that with onion powder (not salt), garlic powder (not salt), and you can crack a little black pepper on that, too.
  • Find a good creole seasoning you like, dash in to taste.
  • Mix well in medium bowl.

Preparation

  • Coat the oysters in the breading and deep fry in a hot grease or oil. I like a light canola, but use what you want.
  • Split and butter a po’boy bun on both sides and toast. Can brush with oil before toasting for extra crisp on that bun.
  • Dish up your hot, fried oysters, dab on some tartar, add chopped onion greens, fresh sliced sweet onions, sliced tomatoes, diced medium hot red chilies (hotter if you like it that way), and shredded lettuce (if you like greens on your sammmach).

Enjoy!

Woofullly yours,
~ML