Caribbean-style Po’Boy

A Caribbean take on a scrumptious Louisiana sandwich!

Chef Kareema Beckles explains how you can easily make this tasty Louisiana Po’Boy with a Caribbean twist that you can enjoy at home!



Jerk Aioli


Coconut Bake


  1. Sift flour and baking powder, add salt.
  2. Rub in the margarine until fine.
  3. Add coconut milk and grated coconut.
  4. Knead by hand or stand-mixer to make a smooth dough. Cover and let rest for 30 minutes.
  5. Shape into a ball, with a rolling pin roll out to ¾-1″ thick.
  6. Place on a greased tawah (or baking sheet). Prick top of the bake with a fork for decoration. Bake for 20 minutes at 300° or until light brown.
  7. Serve hot and eat with butter or with anything you like.

Po Boy


  1. Heat the oil in the pan: Pour enough peanut oil / oil of your choice in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
  2. Dredge the shrimp: Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
  3. Fry the shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
  4. To assemble the sandwiches, slice the coconut bake almost all the way through and smear Jerk Aioli on both the top and bottom. Put a layer of coleslaw on the bottom of the sandwich, arrange the shrimp on top. Place 3-4 slices of tomato on the shrimp and viola, a delicious Caribbean take on the Po’Boy.

Jerk Aioli


  1. Add all the ingredients in a mixing bowl.
  2. Mix and serve.

Join the conversation

What do you think?


Please read our commenting policies

Hide the conversation