November 21, 2025 • 6 mins
The famed New Orleans Po’ Boy is a sandwich to beat all sandwiches. It’s messy, generous, and utterly delicious: a baguette stuffed with lettuce and fried prawns (or “shrimp”) and oysters, and with plenty of punchy mayo.
Makes 2-4
Ingredients
For the sauce, whisk the ingredients below until combined, taste and season to suit you.
- ¼ cup mayo
- 2 tbsps. thousand island dressing
- 1 tbsp hot sauce (or to taste)
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1 tsp horseradish (optional)
- Squeeze of lemon
Get the below sorted before you start frying:
- 1 long soft baguette or 2–3 smaller rolls, split lengthwise
- Dressing as above for spreading
- Shredded lettuce
- Sliced tomatoes
- Pickles, sliced
Fried seafood:
- 200g raw prawns, peeled and deveined
- 6 fresh oysters, drained
- ½ cup plain flour
- ½ cup fine cornmeal
- ½ tsp cayenne pepper (optional but good)
- ½ tsp each dried thyme & oregano
- ½ tsp sea salt + pinch of pepper
- Oil for frying (neutral oil like rice bran)
Method
- Mix the flour, cornmeal, herbs and spices and salt in a shallow bowl.
- Pat the prawns and oysters dry – this helps them crisp beautifully. Toss them gently in the flour mixture until well coated.
- Heat about 1cm of oil in a frying pan over medium-high heat. Fry the prawns and oysters in batches so they don’t crowd the pan. They only need 1–2 minutes per side – you want golden, not tough. Drain.
- To make the po’ boys, split the baguette and butter generously with butter, mayo, or the sauce you’ve made. Add the lettuce, tomato, pickle and then pile in the prawns and oysters. Spoon over the spicy mayo and press the top on.
- Serve immediately — po’ boys wait for no one!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from news Talks at be Now.
Speaker 2 (00:12):
Cook Niki Wicks is here this morning. Good morning, Yes,
good morning Jack.
Speaker 3 (00:18):
I loved your intro.
Speaker 2 (00:20):
Oh have you been to Dimitris?
Speaker 4 (00:23):
I sure have I I waited outside. This was pre earthquake.
Speaker 2 (00:27):
Oh yes, so it was in.
Speaker 4 (00:29):
Their old their old location. I remember queuing for one
of those beautiful suvlaki sandwiches.
Speaker 2 (00:34):
What do you think makes it so?
Speaker 3 (00:35):
So?
Speaker 2 (00:36):
I was thinking of this kind.
Speaker 5 (00:37):
Of kind of a primal thing about just hot, hot
bread and hot meat. And actually we're going to talk
about it. You're used to be this morning as well
in just a couple of minutes, which is fantastic. But
what do you think it is about the Dimitri's combination
that is such a winner? Why has that souvlaki become
so popular?
Speaker 2 (00:55):
Do you reckon?
Speaker 4 (00:56):
Because I think our well, I think in terms of
our mouth. Our mouth loves fat.
Speaker 3 (01:01):
And acidity, that's what it loves. And salt.
Speaker 4 (01:04):
So you've got fatty, salty lad and then you've got
that beautiful tart dressing that's full of acidity, you know,
with yogurt and lemon juice and mint and all that
kind of thing.
Speaker 3 (01:13):
So and yeah, and golf course, the garlic.
Speaker 4 (01:16):
And I also think there's something really attractive about being
just sort of being able to sort of hand hold
a whole meal.
Speaker 2 (01:22):
I totally agree. I agree.
Speaker 5 (01:26):
I feel like these things are scratching the caveman brain,
all of them. You know, it's a really it's a
kind of it's a it's kind of there's something kind
of visceral about it, like you're using all of your
senses when you eat with your band.
Speaker 2 (01:37):
Yeah, yeah, I reckon.
Speaker 3 (01:39):
I can still remember actually at the other end of
the spectrum going to review.
Speaker 4 (01:43):
Merediths, which was road Michael Budath's restaurant, and his first
course that he sent out was a tiny little beetroot
macaroon and you had to eat it in your hand,
and that's so odd for a fine dining restaurant. But
I remember thinking, oh, that's a good ploy because straight
away we're engaged, we're slightly off put, but in a
good way.
Speaker 5 (02:02):
It's kind of involving senses there you Yeah, no, dimetris,
I'm so happy that that forty years congratulations, that's just brilliant.
Speaker 3 (02:12):
And I think we love a sandwich. I do sandwiches.
Speaker 4 (02:14):
I was thinking, I loved your intro because I'm doing
Poe Boys, but we love a.
Speaker 3 (02:18):
Bar and Me from Vietnam.
Speaker 2 (02:20):
Again. It's what meat.
Speaker 4 (02:21):
It's kind of acidity crammed in there with all the
pow pow of the herbs and a good dressing. Mufpha
letters are a kind of an Italian sandwich. That is,
you put a big sort of olive salad in there.
Speaker 3 (02:34):
You smear the.
Speaker 4 (02:34):
Bread with crushed up lots of olives and garlic and
and so that's salty and fantasy and they just layer
it up with as much meat as you can. But
Poe Boys, yeah, from New Orleans. I have just finished
making a batch for some some actors tonight on stage.
I think you're gonna eat them on stage, which is fantastic.
(02:57):
So I have to make sure I used a soft
fun not a big old baguette, otherwise they're going to
have their mouthful of beget for a very long time.
Speaker 3 (03:02):
They won't be able to get their lines out.
Speaker 4 (03:04):
So it's a play called Poe Boys and Always, and
it opens the Alt Festival of Black Arts, and that
goes for a couple of a couple of weeks, goes
through to December, so people should get along.
Speaker 3 (03:17):
It's called a phoba for short, which I sounds like
aqua fever. But this is exciting, so I really had
to think about, oh, how are they going to eat the.
Speaker 4 (03:24):
So my ones that I've made them are not as spicy,
but this is what you do. You got to make
a bit of a spicy mayo. I put mayo, and
this is just my version Thousand Island dressing in there.
A bit of hot sauce, one teaspoon of smoked paprika
is great, a little bit of worse stars short sauce
and I never know how to say that, and a
teaspoon of horseradish and a squeeze of lemon.
Speaker 3 (03:42):
So straight away, Jack, you've got that spicy sauce getting
in there.
Speaker 4 (03:47):
And then essentially you just get along by geat and
you fry off some moises and some prawns and I
just dust them in a little bit of a sort
of cage and flavored dusting of.
Speaker 3 (03:57):
Mixture of flour and corn meal.
Speaker 4 (03:58):
Put a bit of cay and pepper in there, some
dried thyme, some oregano, a little bit of I didn't
have any onion or garlics or powdered stuff because they
don't have that, but that's okay. Just put some salt in,
a bit of garlics through it. Anyway, oil for fry
and do just dust off your prawns and your oysters
and you fry those at the last minute so you're
on everything else with your.
Speaker 3 (04:19):
Baguette or your roll to be already.
Speaker 4 (04:22):
Shredded lettuce, sliced tomatoes, pickles, I use onions and gurkins,
lots of that hot sauce and then lots of these
hot fried, crispy prawns and oysters.
Speaker 3 (04:34):
You could also do them with roast beef. That's another sort.
Speaker 2 (04:36):
Of poe boy idea.
Speaker 4 (04:38):
Yeah, and came from came from a deli that served
these up to people striking in New Orleans in nineteen
twenty nine, I think. So they served them to all
the lads who were striking, and they called them poe boys,
I for the poor boys we're not working, because they
(04:58):
were standing on their principal So yeah, and then it
became such a thing.
Speaker 3 (05:02):
So that's where poe boy comes from. And I love
it so good.
Speaker 5 (05:05):
I remember, I've only been to New Orleans once and
it's one of those places I desperately want to return.
I actually went by myself as well. I was there
for work, and I like desperately would love to go
there with a family and you know, go there with
some mates or something like that. But I remember before
I went, I sort of plotted out in between all
of my work. I was like, right, if I'm here
(05:27):
in New Orleans for seventy two hours or you know,
three days or whatever, I'm like, this is where every
meal is going to be. But I distinctly remember getting
in on a really early flight and then the first
thing I did was go and get a po boy
for lunch, and it was just oh yeah, you know,
with the pawns and just everything was so.
Speaker 3 (05:44):
We've got shrimp as they call it, because it's.
Speaker 5 (05:47):
A really distinct cuisine, like Cajun cuisine is a really
distinct you know. And and yeah, New Orleans are real,
you know, a real culinary destination, don't you think?
Speaker 3 (05:57):
Yeah?
Speaker 2 (05:58):
I do think.
Speaker 3 (05:58):
So we did. We did a show out for a
World Kitchen out of here.
Speaker 1 (06:02):
Yeah.
Speaker 4 (06:02):
They had the Magic the Magic Trio which is onions, peppers,
and salary, and that permeates.
Speaker 3 (06:08):
A lot of the cuisine.
Speaker 4 (06:09):
It's kind of like their little fry off beforehand, and
then you add things. I thought it was absolutely fantastic
place for you know, the culture of food there, Vignier.
Speaker 2 (06:16):
Those beautiful donuts that.
Speaker 3 (06:18):
Come from there. You know, they don't actually ridge it
over from there, but you know all of that.
Speaker 4 (06:21):
Yeah, I thought it was really fantastic, and I was
interested that the herbs and spices were all quite basic,
but when you put them in the combination, you're like.
Speaker 3 (06:29):
Oh, oh my god, that's for disticking New Orleans favorite.
Absolutely beautiful.
Speaker 2 (06:33):
Yeah, love it. Hey, thank you so much. Those Poe
Boys sound amazing.
Speaker 1 (06:36):
For more from Saturday Morning with Jack Team, listen live
to News Talks d B from nine am Saturday, or
follow the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack team podcast
from news Talks at be Now.
Speaker 2 (00:12):
Cook Niki Wicks is here this morning. Good morning, Yes,
good morning Jack.
Speaker 3 (00:18):
I loved your intro.
Speaker 2 (00:20):
Oh have you been to Dimitris?
Speaker 4 (00:23):
I sure have I I waited outside. This was pre earthquake.
Speaker 2 (00:27):
Oh yes, so it was in.
Speaker 4 (00:29):
Their old their old location. I remember queuing for one
of those beautiful suvlaki sandwiches.
Speaker 2 (00:34):
What do you think makes it so?
Speaker 3 (00:35):
So?
Speaker 2 (00:36):
I was thinking of this kind.
Speaker 5 (00:37):
Of kind of a primal thing about just hot, hot
bread and hot meat. And actually we're going to talk
about it. You're used to be this morning as well
in just a couple of minutes, which is fantastic. But
what do you think it is about the Dimitri's combination
that is such a winner? Why has that souvlaki become
so popular?
Speaker 2 (00:55):
Do you reckon?
Speaker 4 (00:56):
Because I think our well, I think in terms of
our mouth. Our mouth loves fat.
Speaker 3 (01:01):
And acidity, that's what it loves. And salt.
Speaker 4 (01:04):
So you've got fatty, salty lad and then you've got
that beautiful tart dressing that's full of acidity, you know,
with yogurt and lemon juice and mint and all that
kind of thing.
Speaker 3 (01:13):
So and yeah, and golf course, the garlic.
Speaker 4 (01:16):
And I also think there's something really attractive about being
just sort of being able to sort of hand hold
a whole meal.
Speaker 2 (01:22):
I totally agree. I agree.
Speaker 5 (01:26):
I feel like these things are scratching the caveman brain,
all of them. You know, it's a really it's a
kind of it's a it's kind of there's something kind
of visceral about it, like you're using all of your
senses when you eat with your band.
Speaker 2 (01:37):
Yeah, yeah, I reckon.
Speaker 3 (01:39):
I can still remember actually at the other end of
the spectrum going to review.
Speaker 4 (01:43):
Merediths, which was road Michael Budath's restaurant, and his first
course that he sent out was a tiny little beetroot
macaroon and you had to eat it in your hand,
and that's so odd for a fine dining restaurant. But
I remember thinking, oh, that's a good ploy because straight
away we're engaged, we're slightly off put, but in a
good way.
Speaker 5 (02:02):
It's kind of involving senses there you Yeah, no, dimetris,
I'm so happy that that forty years congratulations, that's just brilliant.
Speaker 3 (02:12):
And I think we love a sandwich. I do sandwiches.
Speaker 4 (02:14):
I was thinking, I loved your intro because I'm doing
Poe Boys, but we love a.
Speaker 3 (02:18):
Bar and Me from Vietnam.
Speaker 2 (02:20):
Again. It's what meat.
Speaker 4 (02:21):
It's kind of acidity crammed in there with all the
pow pow of the herbs and a good dressing. Mufpha
letters are a kind of an Italian sandwich. That is,
you put a big sort of olive salad in there.
Speaker 3 (02:34):
You smear the.
Speaker 4 (02:34):
Bread with crushed up lots of olives and garlic and
and so that's salty and fantasy and they just layer
it up with as much meat as you can. But
Poe Boys, yeah, from New Orleans. I have just finished
making a batch for some some actors tonight on stage.
I think you're gonna eat them on stage, which is fantastic.
(02:57):
So I have to make sure I used a soft
fun not a big old baguette, otherwise they're going to
have their mouthful of beget for a very long time.
Speaker 3 (03:02):
They won't be able to get their lines out.
Speaker 4 (03:04):
So it's a play called Poe Boys and Always, and
it opens the Alt Festival of Black Arts, and that
goes for a couple of a couple of weeks, goes
through to December, so people should get along.
Speaker 3 (03:17):
It's called a phoba for short, which I sounds like
aqua fever. But this is exciting, so I really had
to think about, oh, how are they going to eat the.
Speaker 4 (03:24):
So my ones that I've made them are not as spicy,
but this is what you do. You got to make
a bit of a spicy mayo. I put mayo, and
this is just my version Thousand Island dressing in there.
A bit of hot sauce, one teaspoon of smoked paprika
is great, a little bit of worse stars short sauce
and I never know how to say that, and a
teaspoon of horseradish and a squeeze of lemon.
Speaker 3 (03:42):
So straight away, Jack, you've got that spicy sauce getting
in there.
Speaker 4 (03:47):
And then essentially you just get along by geat and
you fry off some moises and some prawns and I
just dust them in a little bit of a sort
of cage and flavored dusting of.
Speaker 3 (03:57):
Mixture of flour and corn meal.
Speaker 4 (03:58):
Put a bit of cay and pepper in there, some
dried thyme, some oregano, a little bit of I didn't
have any onion or garlics or powdered stuff because they
don't have that, but that's okay. Just put some salt in,
a bit of garlics through it. Anyway, oil for fry
and do just dust off your prawns and your oysters
and you fry those at the last minute so you're
on everything else with your.
Speaker 3 (04:19):
Baguette or your roll to be already.
Speaker 4 (04:22):
Shredded lettuce, sliced tomatoes, pickles, I use onions and gurkins,
lots of that hot sauce and then lots of these
hot fried, crispy prawns and oysters.
Speaker 3 (04:34):
You could also do them with roast beef. That's another sort.
Speaker 2 (04:36):
Of poe boy idea.
Speaker 4 (04:38):
Yeah, and came from came from a deli that served
these up to people striking in New Orleans in nineteen
twenty nine, I think. So they served them to all
the lads who were striking, and they called them poe boys,
I for the poor boys we're not working, because they
(04:58):
were standing on their principal So yeah, and then it
became such a thing.
Speaker 3 (05:02):
So that's where poe boy comes from. And I love
it so good.
Speaker 5 (05:05):
I remember, I've only been to New Orleans once and
it's one of those places I desperately want to return.
I actually went by myself as well. I was there
for work, and I like desperately would love to go
there with a family and you know, go there with
some mates or something like that. But I remember before
I went, I sort of plotted out in between all
of my work. I was like, right, if I'm here
(05:27):
in New Orleans for seventy two hours or you know,
three days or whatever, I'm like, this is where every
meal is going to be. But I distinctly remember getting
in on a really early flight and then the first
thing I did was go and get a po boy
for lunch, and it was just oh yeah, you know,
with the pawns and just everything was so.
Speaker 3 (05:44):
We've got shrimp as they call it, because it's.
Speaker 5 (05:47):
A really distinct cuisine, like Cajun cuisine is a really
distinct you know. And and yeah, New Orleans are real,
you know, a real culinary destination, don't you think?
Speaker 3 (05:57):
Yeah?
Speaker 2 (05:58):
I do think.
Speaker 3 (05:58):
So we did. We did a show out for a
World Kitchen out of here.
Speaker 1 (06:02):
Yeah.
Speaker 4 (06:02):
They had the Magic the Magic Trio which is onions, peppers,
and salary, and that permeates.
Speaker 3 (06:08):
A lot of the cuisine.
Speaker 4 (06:09):
It's kind of like their little fry off beforehand, and
then you add things. I thought it was absolutely fantastic
place for you know, the culture of food there, Vignier.
Speaker 2 (06:16):
Those beautiful donuts that.
Speaker 3 (06:18):
Come from there. You know, they don't actually ridge it
over from there, but you know all of that.
Speaker 4 (06:21):
Yeah, I thought it was really fantastic, and I was
interested that the herbs and spices were all quite basic,
but when you put them in the combination, you're like.
Speaker 3 (06:29):
Oh, oh my god, that's for disticking New Orleans favorite.
Absolutely beautiful.
Speaker 2 (06:33):
Yeah, love it. Hey, thank you so much. Those Poe
Boys sound amazing.
Speaker 1 (06:36):
For more from Saturday Morning with Jack Team, listen live
to News Talks d B from nine am Saturday, or
follow the podcast on iHeartRadio
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