Garlic & Lemons

The Po’ Boy sandwich is more than just a meal – it’s a cultural icon that represents the spirit and history of New Orleans. This classic sandwich, with its crispy bread and hearty fillings, has captured the hearts and taste buds of locals and visitors alike for generations. In this article, we’ll take a closer look at the history of the Po’ Boy sandwich, its unique characteristics, and where you can find the best Po’ Boys in New Orleans.

The origins of the Po’ Boy sandwich can be traced back to the 1920s in New Orleans. Legend has it that the sandwich was created by Benny and Clovis Martin, former streetcar conductors who opened a sandwich shop in the French Market. During the streetcar workers’ strike of 1929, the Martin brothers pledged to support the strikers by providing them with free sandwiches. The sandwiches were made with French bread and filled with fried seafood or roast beef, along with lettuce, tomatoes, pickles, and mayonnaise. The sandwich became known as the “Poor Boy” or “Po’ Boy” sandwich, in honor of the striking workers.

What sets the Po’ Boy sandwich apart is its unique combination of ingredients and flavors. The sandwich starts with a soft and crispy French bread, which is typically filled with fried seafood such as shrimp, oysters, or catfish, or with roast beef. The sandwich is then dressed with lettuce, tomatoes, pickles, and mayonnaise, creating a harmonious blend of textures and flavors. The sandwich can be enjoyed hot or cold, making it a versatile and satisfying meal.

While the traditional Po’ Boy sandwich is made with fried seafood or roast beef, there are many variations of the sandwich available in New Orleans. Some popular variations include the “Debris Po’ Boy,” which is made with roast beef debris (the flavorful bits of meat that fall off during cooking), and the “Shrimp Po’ Boy,” which is made with fried shrimp. Other variations include the “Oyster Po’ Boy,” “Catfish Po’ Boy,” and “Soft Shell Crab Po’ Boy,” each offering its own unique twist on the classic sandwich.

New Orleans is home to many restaurants and delis that serve up delicious Po’ Boy sandwiches. Some popular spots include Johnny’s Po-Boys, Parkway Bakery & Tavern, and Domilise’s Po-Boy & Bar. These establishments are known for their authentic and flavorful Po’ Boys, made with fresh ingredients and served with a side of New Orleans hospitality.

The Po’ Boy sandwich is more than just a sandwich – it’s a symbol of New Orleans’ rich history and vibrant culinary heritage. Whether you prefer yours filled with fried seafood or roast beef, one thing is certain: a Po’ Boy sandwich is always a delicious and satisfying meal. So the next time you’re in New Orleans, be sure to indulge in this iconic sandwich and taste a piece of history.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Vegetable oil, for frying
• French bread or baguette, cut into sandwich-sized pieces
• Lettuce leaves
• Sliced tomatoes
• Sliced pickles
• Mayonnaise
• Hot sauce (optional)

Instructions:

1. In a bowl, combine the buttermilk and shrimp. Let them soak for about 15 minutes.
2. In another bowl, combine the cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
4. Remove the shrimp from the buttermilk and dredge them in the cornmeal mixture, shaking off any excess.
5. Fry the shrimp in batches until they are golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
6. To assemble the sandwiches, spread mayonnaise on one side of the bread. Place lettuce leaves, sliced tomatoes, and pickles on the other side.
7. Arrange the fried shrimp on top of the vegetables. Drizzle with hot sauce, if desired.
8. Close the sandwich and serve immediately.

Enjoy your homemade shrimp Po’ Boy sandwich, a taste of New Orleans right in your own kitchen!