Oyster Po-Boy

Preparation info
  • Serves


    • Difficulty


Appears in
The Best of Floyd

By Keith Floyd

Published 1995

  • About

On my first visit to New Orleans I was intrigued to discover a local speciality called Oyster Po-Boy. Now, my idea of heaven is a dozen or eighteen freshly opened, native oysters, liberally sprinkled with lemon juice, a dash of Tabasco and a grind or two of black pepper, some good brown bread and butter and a pint of stout. So when I discovered that Oyster Po-Boy is, in fact, an oyster sandwich, I was a little taken aback – until I tried one. They're terrific.