1 beefsteak tomato, halved and sliced (I prefer a yellow heirloom tomato)
4 hoagie rolls
In a large bowl mix the all purpose seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, and dried oregano.
In 2 shallow bowls (one with flour and one with cornmeal) sprinkle 2 teaspoons of the spice mixture in the all purpose flour and 2 teaspoons in the cornmeal. Mix to incorporate. Then season about 1 teaspoon of the spice mixture on the oysters.
Toss the oysters in the flour and then in the cornmeal mixture.
In a medium bowl mix the shrimp with 1 to 1 ½ teaspoons of the seasoning mixture. Season with salt and pepper as desired. If there is remaining seasoning mix you can set aside and use at another time.
Heat a large Dutch oven or heavy bottom pot with just enough oil to reach no more than halfway up the pan. Heat to 350 degrees. Gently place the oysters in the oil and fry until golden brown and crispy for roughly 4-5 minutes. Season with salt and cracked black pepper to taste.
Heat a large cast iron skillet over medium high heat with olive oil just until it begins to steam.
Sear the shrimp for about 2 minutes on each side or until they are pink and tender.
In a small bowl mix the mayo, sweet pickle relish, hot sauce, and horseradish to create the remoulade sauce.
Slice open the sandwiches leaving the bread intact on one side. This will help prevent the filling from falling out. Spread the remoulade sauce on the bottom and top of the inside. Build the Po’boy with either the shrimp, oysters, or a mixture of both. Lay slices of the tomato on top of the fish and
season with salt and pepper to taste.