This dish is definitely an inspiration from New Orleans’ famous Drago’s Restaurant. That and the countless times I’ve been invited to outdoor grilling events and someone would show up with a sack of oysters, an oyster knife, and a bottle of barbecue sauce . . . Here’s my take on what to do with ’em.
This is a great sandwich! The fried oysters add a nice crunch and the hot sauce takes this poboy to the next level. Emeril's New Orleans Fish House serves a similar poboy using fried shrimp instead of oysters and with a Creole Mayo instead of this Jalapeno Mayo.