Creole Oyster Po' Boy

New Orleans legend says this sandwich was brought home by mischievous husbands to placate their wives, so it was nicknamed "The Peacemaker".

Yield: 8 sandwiches
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 15%
  • Fat: 4.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 2.2g
  • Protein: 11.5g
  • Carbohydrate: 46.3g
  • Fiber: 2.6g
  • Cholesterol: 35mg
  • Iron: 6.1mg
  • Sodium: 655mg
  • Calcium: 74mg


  • 1/3 cup cornmeal
  • 1/3 cup dry breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 2 tablespoons low-fat buttermilk
  • 1 egg white
  • 2 (10-ounce) containers standard oysters, drained
  • Vegetable cooking spray
  • 1 (1-pound) loaf French bread (about 16 inches long)
  • Creole Mayonnaise
  • 2 cups thinly sliced iceberg lettuce
  • 24 thin tomato slices


  1. Combine first 6 ingredients (cornmeal through black pepper) in a bowl; stir well. Combine buttermilk and egg white in a bowl; stir well. Dip oysters in buttermilk mixture, and dredge in cornmeal mixture.
  2. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add oysters, and cook 3 minutes on each side or until browned.
  3. Cut bread loaf in half horizontally, and spread Creole Mayonnaise evenly over cut sides of bread. Arrange lettuce and tomato slices over bottom half of loaf; top with oysters and top half of loaf. Cut loaf into 8 pieces. Serve immediately.
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