Oyster Po’ Boy with Infused Cajun Remoulade, Crystal Hot Sauce Butter, and Ice-Cold Abita Root Beer Float

Oyster Po’ Boy with Infused Cajun Remoulade, Crystal Hot Sauce Butter, and Ice-Cold Abita Root Beer Float

This is the sandwich that makes New Orleans jealous. Louisiana oysters the size of silver dollars get soaked in buttermilk with a heavy hand of Cajun spices, dredged in cornmeal and flour, then fried until they hiss. They’re stacked high in a toasted Leidenheimer-style baguette that’s been slathered with THC-infused remoulade and drizzled with Crystal hot sauce butter. Dressed classic: shredded lettuce, tomato, dill pickles. Served with an ice-cold Abita root beer float that’s quietly holding an extra 5 mg in the vanilla ice cream, because why stop at the sandwich.

Serves 6 monster sandwiches  
Active time: 90 minutes | Total time: 3 hours + 10-day infusion  
Dosage: 15 mg THC per sandwich + 5 mg in the float = 20 mg total per person

Infusion (start 10 days ahead)  
Decarboxylation  
5.1 g cannabis flower testing 22 % THC  
240 °F, 40 minutes, cool in oven.

Double infusion  
Infused remoulade (makes 2 cups, 90 mg usable THC)  
1½ cups best mayo (Blue Plate or homemade)  
¼ cup Creole mustard  
2 tbsp horseradish  
2 tbsp lemon juice  
1 tbsp Cajun seasoning  
1 tbsp hot sauce  
2 tsp Worcestershire  
3 cloves garlic, minced  
3 green onions, fine  
5.1 g decarbed flower (split 3.4 g here)  
1 tsp lecithin

Blend everything except weed, pour into mason jar with 3.4 g decarb and lecithin. Water-bath 185 °F for 2 hours, strain hot, chill.

Infused vanilla ice cream for floats (makes 1 qt, 30 mg total THC)  
Standard ice cream base (2 cups cream, 1 cup milk, ¾ cup sugar, 6 yolks, 2 vanilla beans)  
1.7 g decarbed flower + ½ tsp lecithin infused into the warm cream for 2 hours, strained, then churned.

Oysters  
4 dozen select Louisiana oysters, drained  
2 qt buttermilk  
¼ cup Crystal hot sauce  
3 tbsp Cajun seasoning

Soak oysters 30 minutes.

Dredge  
3 cups cornmeal  
1½ cups AP flour  
2 tbsp Cajun seasoning  
2 tsp cayenne  
2 tsp kosher salt  
1 tsp baking powder

Fry oil: peanut or canola at 375 °F

Crystal hot sauce butter  
½ lb unsalted butter, melted  
½ cup Crystal hot sauce  
1 tsp Cajun seasoning  
Pinch cayenne

Whisk warm.

Buns  
6 × 10-inch pieces soft French bread or baguette, split  
Extra infused remoulade for spreading

Assembly  
Fry oysters in small batches until deep golden and curled at the edges, 90–120 seconds. Drain on racks.

Spread both cut sides of bread thick with infused remoulade. Pile 8 fried oysters per sandwich. Dress with shredded iceberg, tomato slices, dill pickle chips. Drizzle generously with hot sauce butter.

Root beer float  
Chilled Abita root beer  
2 scoops infused vanilla ice cream per tall glass

Serve the sandwich cut in half (so it doesn’t explode) with the float on the side.

20 mg total per person.  
You’re not leaving the table for a while. Enjoy the ride.