Name: Oyster Po'boy
Ingredients: Oil; for deep-frying; 1 lg French loaf; split; 1/2 c Homemade or prepared tartar sauce; 6 sl Tomato; 1/2 c Shredded green lettuce; Hot sauce; to taste; 12 Oysters; shucked; 4 lg Shrimp; peeled, deveined; 1 c Cornmeal; 1 tb Bayou Blast; see * Note

It is an obvious error for all to see in those ministers of the Church who make such a wide gulf between their preaching and their living. They will study hard, to preach exactly, and yet study little or not at all to live exactly. All the week long is little enough to study how to speak for two hours; and yet one hour seems too much time to study how to live all the week. They are loath to misplace a word in their sermons; yet they think nothing of misplacing affections, words, and actions in the course of their lives. Oh, how curiously I have heard some men preach, and how carelessly have I seen them live!

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
	French	Essnce08	1	servings

INGREDIENTS

		Oil; for deep-frying
1	lg	French loaf; split
1/2	c	Homemade or prepared tartar sauce
6	sl	Tomato
1/2	c	Shredded green lettuce
		Hot sauce; to taste
12		Oysters; shucked
4	lg	Shrimp; peeled, deveined
1	c	Cornmeal
1	tb	Bayou Blast; see * Note

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Heat oil in a deep-fryer or high-sided skillet to 360 degrees. Brush the
loaf with tartar sauce, top with tomatoes, lettuce and 2 to 3 dashes of hot
sauce. Toss oysters and shrimp in cornmeal seasoned with Bayou Blast. Fry
oysters and shrimp, in batches, until golden and crispy, turning several
times. Remove with a slotted spoon and drain on paper towels. Pile up
oysters and shrimp in the bread loaf and dig in. This recipe yields 1
serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-110 broadcast 01-26-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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