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!

Ingredients

Ranch

• 1/2 cup Blue Plate mayonnaise
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 tbsp minced parsley
• 1/2 tbsp minced dill
• 1/2 tbsp sliced chives
• 1/2 tbsp granulated garlic
• 1/2 tbsp granulated onion
• 1 tbsp Boudreaux's Lil' Bit Better Blackening Seasoning

Sandwich

• 1 lb. crawfish tails
• Oil for frying
• 1 cup flour
• 1 cup fish fry
• Boudreaux's Lil' Bit Better Creole Seasoning
• French bread
• Lettuce
• Tomatoes
• Pickled peppers

Directions

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.