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Posted on 3/23/25 at 11:06 am to gumbo2176
quote:
The only thing I will normally add is a sauce I make with ketchup, horseradish, lemon juice and some of my homemade habanero sauce
Is this not cocktail?
I would consider dill pickles to be an acid?
Tartar is basically pickle and mayo, so I’m not sure why that would be hated on.
Not to derail, but what’s the official Remoulade recipe we are talking here? I know it’s bullshite but I’ve seen people make “remoulade” by mixing ketchup and tarter. Throw in a dab of hot sauce.
At the end of the day the only real variation I see is ketchup, I don’t really consider hot sauce a ‘sauce’ unless we are talking something different than tobasco/ Louisiana.
Posted on 3/23/25 at 11:07 am to High C
quote:
I’ve never found a reason for any condiment other than mayo on a po-boy.
Same. The way 90% of places make them is fine to me - mayo, lettuce, tomato and pickles. I'm not a fan of pickles and leave them off but I realize I'm in the minority there.
Posted on 3/23/25 at 11:11 am to fallguy_1978
I know it would be blasphemous, but is lettuce, tomato, tartar sauce really that crazy? I wouldn’t prefer it personally, I like a couple bites with a good amount of pickle.
Its just always funny when people don’t really consider the breakdown of a sauce is mostly ingredients they otherwise like, just not mixed together.
Its just always funny when people don’t really consider the breakdown of a sauce is mostly ingredients they otherwise like, just not mixed together.
Posted on 3/23/25 at 12:13 pm to gumbo2176
quote:
think most people are OK with onions on certain type sandwiches and I can't think of a single po-boy other than one made with burger patties that I'd want onions.
When I make tartar sauce which I also use on fried shrimp poboys, it has a good amount of finely chopped onions in it, along with pickles, olives, capers, lemon juice, lemon zest and mayo. I usually add a little olive juice as well. I can eat it with a spoon.
I love the flavor of onions and pickles together with fried fish and shrimp (and on a burger). I worked with a guy who was very Cajun. Years ago, he had a big fish fry. After draining the fish on a rack, he tossed the pieces in a huge bowl filled with sliced onions and pickles. I thought it was nuts. Then, he told us to take a bite of the fish with pieces of onion and pickle on the fish. A new love for me was born.
I don't see pickles and onions served a lot with fried fish, mostly just pickles if those are served. Poboy Express serves excellent fried catfish and it comes with pickle and onion slices.
Posted on 3/23/25 at 12:22 pm to VMO7
On a po boy- cocktail sauce
On every other kind of shrimp- remoulade.
On every other kind of shrimp- remoulade.
Posted on 3/23/25 at 12:55 pm to Martini
quote:
I’m not a big ketchup guy but plenty of shrimp po boys come with it
Where? Not at my shops.
Posted on 3/23/25 at 1:15 pm to baldona
quote:
I know it would be blasphemous, but is lettuce, tomato, tartar sauce really that crazy?
I don't care how anybody eats their poboy, but what I posted is what I generally expect when ordering one. Anything other than that would be sort of unusual to me.
I got one at the Chimes East maybe a year ago, and I didn't read the description close enough, and it came with ketchup which I didn't care for. It sort of ruined it for me. I didn’t finish it.
This post was edited on 3/23/25 at 1:21 pm
Posted on 3/23/25 at 1:17 pm to VMO7
Mayo on a fried shrimp poboy.
Did this thread settle your argument?
Did this thread settle your argument?
This post was edited on 3/23/25 at 1:24 pm
Posted on 3/23/25 at 1:35 pm to BlackenedOut
quote:
if you get a dressed fried shrimp po boy what is one thing you add
Some dashes of hot sauce. Preferably one that’s not all runny like Tabasco. One a little thicker like Louisiana or Slap Ya Mama.
Posted on 3/23/25 at 1:51 pm to ragincajun03
Either creole mustard or reumolaude sauce
Posted on 3/23/25 at 1:59 pm to VMO7
Seafood = butter and pickles
Meat = mustard or nothing aka RB w/ gravy
Meat = mustard or nothing aka RB w/ gravy
Posted on 3/23/25 at 2:09 pm to t00f
quote:
Meat = mustard or nothing aka RB w/ gravy
Agree. Cold cuts, I just want some mustard. Roast beef with gravy is delicious as is, though I won’t argue with VERY THIN layer of mayo.
Posted on 3/23/25 at 2:41 pm to VMO7
I don’t know why this needs to be an argument 
I typically get mayo, ketchup, and hot sauce
I typically get mayo, ketchup, and hot sauce
Posted on 3/23/25 at 2:41 pm to Epic Cajun
quote:
typically get mayo, ketchup, and hot sauce
Because toof passionately hates mayo
Posted on 3/23/25 at 3:46 pm to UPT
Guys, Mahoney,Domilise, Zimmers.
I guess a lot of places you ask for it but it certainly isn’t unusual on a shrimp po boy.
So what are your shops?
I guess a lot of places you ask for it but it certainly isn’t unusual on a shrimp po boy.
So what are your shops?
Posted on 3/23/25 at 4:20 pm to VMO7
Mayo or remoulade/tarter. But it’s gotta be good tarter.
Posted on 3/23/25 at 4:33 pm to VMO7
quote:
Mayo--absolutely not on a seafood po-boy (roast beef-OK)
Ketchup--why would you put ketchup on a po-boy of any kind?
Cocktail sauce---maybe (never tried it-sounds OK but might overpower
everything else)
Remoulade---the correct answer IMHO
Posted on 3/23/25 at 5:49 pm to tiggerfan02 2021
So you replied remoulade as the correct answer but also said mayo and ketchup don’t belong on a poboy.
??
??
Posted on 3/24/25 at 7:13 am to ragincajun03
quote:
So you replied remoulade as the correct answer but also said mayo and ketchup don’t belong on a poboy. ??
lol yeah most people just don’t realize the base ingredients of most sauces.
Remoulade was probably invented when someone got tired of putting both mayo and ketchup on something and just premixed them.
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