When is a sandwich so much more than just a couple slabs of bread and a protein? When it’s a po’boy, of course. After a century-long domination of the sandwich scene in New Orleans, this traditionally Southern sandwich has become popular all over the country, with endless regional variations.

We like this recipe because it’s basically true to the fried seafood origins of the original, with one top-notch difference. Cooks in the Big Easy may heat up huge pots of oil to make this sandwich, but we used an air fryer — and we’re here to say, you won’t miss the oil, the effort, or the clean-up. We coat our super fresh Gelson’s jumbo shrimp in panko and herbes de Provence, and we love how the air fryer gives them a light, crispy, golden brown crust and a slightly sweet, very tender center.

When a po’boy is referred to as “dressed,” that means it has a topping of lettuce, tomatoes, pickles, and mayonnaise. Here, we accessorize with homemade remoulade and fresh veggies. The remoulade is similar to tartar sauce with a bit of spicy New Orleans flair, thanks to some cayenne pepper — add even more cayenne to give it extra zip.

It’s true that we can’t travel to Mardi Gras this year, but eating this sandwich, we had the feeling of a lazy afternoon in New Orleans, each bite taking us a little closer to Jackson Square and Café du Monde.