Some years back, when I was working at Different Pointe of View, I was asked to travel to New Orleans and cook.  I was beside myself with excitement. Not only is New Orleans a big food town, but it also is a magical place filled with beautiful architecture and even more beautiful people. I made sure to stay a few days so I could eat my way through the city before I had to return home. I started my mornings with rich coffee flavored with chicory and piping hot beignets covered in decadent powdered sugar. or lunch I would stroll the streets and ask the locals where to eat. I ate vinegary muffuletta sandwiches and spicy gumbos. I was compelled to try everything.  And while I loved it all, I did have a favorite, the fried oyster po’ boy. This sandwich had it all: crusty fresh baked bread, spicy and creamy remoulade, crispy fried oysters and bright romaine lettuce.  All the flavor components came together and the mouth feel was extraordinary. I must confess that I ate more than a few when I was there! So, now, all these years later, I still dream about those po’ boy sandwiches I ate while in New Orleans. That is what inspired this recipe. I wanted to take those wonderful flavors and create a dish that paid homage to what is, in my opinion, one of New Orleans’s greatest gifts.

To view the recipe by Chef Ivan Flowers visit luxebeatmag.com.