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Fried Crawfish Poboy With Blackened Ranch

Craving a taste of Louisiana? Dive into my latest creation: the Fried Crawfish Poboy with Blackened Ranch! 🦞🔥 I've taken fresh crawfish, coated them in a light, seasoned breading, and fried them to golden perfection. These crispy delights are piled high on toasted, crusty French bread, creating the perfect crunch with every bite. But that's not all – I dress this masterpiece with shredded lettuce, vibrant heirloom tomatoes, and my own backyard pickled peppers for that extra kick. 🌶️🍅

The real game-changer? My homemade Blackened Ranch, crafted with creamy Blue Plate mayo and a generous helping of Boudreaux's Lil' Bit Better Blackening Seasoning. It's a symphony of flavors that brings this classic sandwich to new heights. 🎶🥖

Whether you're a po'boy aficionado or a curious foodie, this sandwich is a must-try. Let's bring the spirit of the bayou to your plate!









  1. Combine all ingredients for ranch and mix well. I blended mine, but that is optional.
  2. Mix flour and fish fry; season to taste.
  3. Drain crawfish from fat and toss in fish fry to well coat.
  4. Deep fry at 350 for just a couple minutes until golden brown.
  5. Toast French bread and dress to your liking.
  6. Assemble with fried crawfish tails and ranch.
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1 comment

  • Michael Boylan

    Are tails fresh or parboiled / cooked? Can you use precooked for frying? In VA all sources appear to be cooked and packaged

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