Oyster Po’ Boy – Sautéd not Fried

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I love an oyster – and we had so many …

Ever seen a 6 inch oyster? Our neighbors brought us two dozen fresh oysters. And these babies were HUGE! The question than came what to do with them all?

We started with these – oyster on the half shell. A deliciously salty raw oyster sitting on the shell. Now note, the dish these are sitting on is 8 inches long!


We smoked some too. And I roasted quite a few. And then I thought, what to do with the rest? I could make Bacon wrapped deep fried oysters… or wait! One of those wonderful sandwiches – oyster po’boy.

oyster po' boy feature

What the heck is a po’ boy?

It’s a sandwich that originated in New Orleans and always has meat (often oyster), lettuce, mayonnaise and tomatoes – sometimes pickles. The term po’ boy is rumored to have come from when the street car conductors were on strike. The strikers were called “poor boys”. A local restaurant served the sandwiches to the men and the name just stuck.

The oysters are typically deep fried but I was looking for something a little less heavy. I decided to sauté the oysters in butter and garlic. No breading.

So here you go – a not fried oyster po’ boy.

Here’s How to Do it:

Typically served on a baguette style roll, but you can use hot dog buns or hoagie rolls too.

Butter the inside of the buns and toast in the oven or on the grill.

Sprinkle the oysters with salt, pepper and smoked paprika, toss gently.

Melt the butter in a heavy skillet and add the garlic. Stir until the garlic is starting to turn golden.

Add the oysters and cook, stirring constantly until the oysters begin to brown.

oyster

On each bun place mayonnaise, tomatoes, pickle slices and lettuce.

Top the buns with oysters and eat while they are hot!

oyster po' boy

Creamy, briny and rich flavors burst in your mouth.

po' boy

© Copyright 2019 The Lazy Gastronome

5 from 3 votes
po' boy
Oyster Po' Boy

A hearty sandwich that has roots in New Orleans

Course: Main Course, sandwich
Cuisine: Cajun
Keyword: buns, green tomato, oyster, pickles
Servings: 4 people
Author: HelenFern
Ingredients
  • 1 dozen fresh oysters, shucked
  • 2 Tablespoons butter
  • 2 cloves fresh garlic, crushed
  • 4 buns hot dog buns are good - or outdoor rolls)
  • 4 Tablespoons mayonnaise
  • Lettuce
  • tomato slices
  • pickle slices
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon black pepper, ground
  • 1/2 teaspoon smoked paprika
Instructions
  1. Butter the inside of the buns and toast in the oven or on the grill. 

  2. Sprinkle the oysters with salt, pepper and smoked paprika, then gently toss.

  3. Melt the butter in a heavy skillet and add the garlic. Stir until the garlic is starting to turn golden. 

  4. Add the oysters and cook, stirring constantly until the oysters begin to brown.

  5. On each bun place 1 tablespoon of mayonnaise, tomatoes, pickle slices and lettuce.

  6. Top the buns with oysters and eat while they are hot! Creamy, briny and rich flavors burst in your mouth.

Here are some things that are perfect to use for this recipe!

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8 Responses to Oyster Po’ Boy – Sautéd not Fried

  1. Teresa says:

    I don’t thing I’ve ever had oysters in a sandwich before, but it sure looks like it’s worth trying. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.


  2. Bit of a confession….I haven’t had oysters before never mind cooked with them. But they do sound so good here. A simple sandwich can be a very special thing. Thank you so much for sharing it with #FiestaFriday

  3. Rita says:


    Thank you for bringing this dish to FF.


  4. Thank you for sharing at #ThursdayFavoriteThings. Pinned and shared.

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