Bonnell’s Crawfish Po Boy with Jalapeno Remoulade

Po Boy

Wash and clean the crawfish tails, then soak in a mixture of equal parts buttermilk and Crystal Hot Sauce for approx 1 hour. Dredge the tails into flour (seasoned with Creole blend) and coat. Fry just until the tails are crispy (approx 1 minute), then drain on paper towels. Dress the sandwich rolls with a generous helping of remoulade sauce, add the crawfish and top with lettuce and tomato.

Remoulade Sauce

Blanch the jalapenos in hot oil just until the skin blister, then shock in ice water. Remove the peel, then smoke using a stovetop smoker for 2-3 minutes. Remove the seeds and chop, then mix with all remaining ingredients well and refrigerate until ready to use.
  • For the Po Boy
  • 10-12 crawfish tails per sandwich
  • buttermilk
  • Crystal Hot Sauce
  • Flour
  • Creole seasonings
  • large po boy sandwich roll
  • shredded lettuce
  • sliced tomato
  • For the Remoulade Sauce
  • 2 fresh jalapenos
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped capers
  • 1 teaspoon lemon juice
  • 2 teaspoons hot sauce
  • ¾ cup mayonnaise
  • 1 teaspoon Creole seasonings
  • salt and pepper to taste
Recipe by Waters Restaurant at