Shrimp ‘n’ Crawfish Po’ Boys vegetable oil for frying (we used 2 Cups) 1 Cup cornmeal 1/2 Cup flour 2 tsp. CAJUN or CHESAPEAKE BAY SEASONING (Damian uses a local Creole seasoning which is similar to our CHESAPEAKE BAY SEASONING with a bit of extra CAYENNE. CAJUN SEASONING would also be a great choice.) 1 tsp. salt 1 tsp. PENZEYS PEPPER 1 Cup buttermilk 2 tsp. hot sauce (or more to taste) 1/2 lb. medium shrimp, cleaned and deveined 1 lb. crawfish tails, rinsed and drained 6-8 hoagie rolls 2 Cups shredded lettuce 1 Cup mayonnaise 2 TB. dill pickle relish 2 TB. chopped fresh parsley 2 TB. chopped chives 2 TB. capers 2 tsp. Creole mustard (use Dijon-style with a bit of hot sauce and Worcestershire if you don’t see any “Creole-style”) 1/2 tsp. diced shallots (or 1/2 tsp. dried SHALLOTS)

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