• In the bowl of a stand mixer, combine warm water, yeast and sugar. Cover with a damp towel and allow to bloom for 10 minutes.
• Add in flour, olive oil, melted butter and salt. Attach the dough hook and knead the dough beginning on a low setting first, then slowly increase to medium as the flour incorporates for about 5 minutes. The dough should no longer stick to the sides of the bowl once kneaded well. If the dough is too sticky add in 1-2 tbsp at a time.
• Once a rough dough forms, form it into a ball and place it into a well oiled bowl. Cover with a towel and let it rise until it doubles in size, about 1 hr or so. depends on the warmth of your kitchen.
• Once it doubles in size, punch down the dough and transfer it to a well-floured surface. Divide in half, slightly flatten into a thick rectangle. Roll the dough, and form it into 2 loaves. Pinch the edges to seal then tuck the ends. Place in a loaf pan or on a parchment lined baking sheet.
• With a sharp knife or razor blade, score the bread with multiple slashes at an angle on the top of each loaf. Cover the loaves with a towel and allow to rise for at least 30 minutes-45 minutes or until it noticeably puffs up.
• Preheat oven to 375. Add a baking pan to the bottom rack. Brush the loaves with egg wash, and sprinkle cornmeal on top if desired. Place loaf into the oven + pour water into the pre-heated baking pan that's sitting on the lower rack This will produce steam in the oven.
• Bake the bread for 25-30 minutes or until golden. (You may need to rotate the bread if one side is browning quicker than the other)
• If desired, immediately brush melted butter over top of the loaves. This will slightly soften the rolls. If you prefer a crispier loaf, don't brush with butter.

For shrimp

• In a bowl, combine shrimp, mustard, hot sauce, and 1 egg yolk. Season with garlic powder, All purpose seasoning, smoked paprika and salt. Mix and set aside.
• In another bowl, combine flour, cornstarch, garlic powder, All purpose seasoning, Tony's, smoked paprika and salt and pepper.
• Dredge the shrimp in the dry batter and fry in 350 degree oil until golden brown, about 6-7 minutes. Remove from oil and drain on a wired rack or paper towel.

For remoulade

• Combine mayo, ketchup, lemon juice, hot sauce, garlic paste, Italian seasoning, Tony's, smoked paprika and Worcestershire sauce. Measure/season according to taste.

Assemble Po'boy

• Cut the French loaf in half, spread butter on the inside and toast in a medium skillet until golden brown. Spread remoulade, lettuce, tomato, shrimp, hot sauce, more remoulade and ketchup. Serve with cajun fries and enjoy!