- View
Brief Overview
The Po’ Boy is far more than just a sandwich. It is a New Orleans classic, rich in character and deeply tied to the city’s working class roots. Found everywhere from humble delis to celebrated eateries, it captures both the boldness of southern cooking and the warmth of local tradition.
Hearty, overstuffed, and full of texture, the Po’ Boy is the kind of food that refuses to be rushed. It demands two hands, a stack of napkins, and your full attention. Whether you choose seafood or roast beef, it is a dish built to satisfy and steeped in regional pride.
What Is Po’ Boy?
A Po’ Boy is a sandwich served on crusty Louisiana style French bread, known for its airy crumb and crisp outer shell. This bread is not an afterthought. It is the frame that holds together layers of hot, seasoned fillings and cool, crunchy toppings.
Popular choices include fried shrimp, oysters, catfish, or slow cooked roast beef, each bringing its own flavour and texture to the table. The sandwich is traditionally dressed with lettuce, tomato, pickles and mayonnaise, though some locals add hot sauce or mustard.
What makes the Po’ Boy stand out is how it combines the humble and the indulgent. It is a messy, satisfying meal that speaks to the soul of Louisiana’s culinary identity. Each version offers its own experience, but they all share the same roots.
Ingredients and Taste
Every good Po’ Boy starts with the bread. Light and crisp on the outside, soft enough inside to absorb gravy or hold up under fried seafood, this local French loaf is part of what defines the dish. Without the right bread, it simply is not the same.
Seafood versions often feature shrimp or oysters, lightly coated and fried until golden, then seasoned with cayenne, paprika and black pepper. The crunch of the shellfish against the soft bread and creamy dressing gives each bite a contrast of texture and heat.
For meat lovers, roast beef Po’ Boys are a favourite. The beef is slow cooked until tender, sliced thin and served in its own gravy. As it seeps into the bread, the flavours deepen. Add the fresh toppings, and it becomes a balanced, rich meal.
The overall taste is bold but not overwhelming. Creamy mayonnaise, tangy pickles, juicy tomatoes and spicy meat or seafood all come together in a sandwich that feels layered, familiar and undeniably comforting.
A Taste of History
The story of the Po’ Boy begins in 1929 during a streetcar strike in New Orleans. Benny and Clovis Martin, both former streetcar workers, ran a sandwich shop and offered free meals to the striking workers in support of their cause.
Whenever a striker entered, someone in the kitchen would call out, here comes another poor boy. That phrase stuck. The sandwich became known as the poor boy, and eventually the Po’ Boy, a name that now carries nearly a century of culinary and social history.
What started as a gesture of solidarity grew into a Louisiana staple. The Po’ Boy evolved with the city, embracing its seafood traditions and Creole influences. Today, it remains a proud symbol of New Orleans culture, rich in flavour and history.
How to Make Traditional Shrimp Po’ Boy
The Po’ Boy sandwich is a New Orleans classic, known for its crisp baguette, wellseasoned filling, and generous slather of creamy dressing. This recipe captures its soul with fried shrimp, tangy remoulade, and crisp lettuce. Expect crunch, spice, and bold Southern charm. See the recipe card at the bottom for printable directions
Ingredients
For the shrimp:
- 500g medium shrimp, peeled and deveined
- 200ml buttermilk
- 1 tsp hot sauce
- 120g cornmeal
- 100g plain flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
For the remoulade sauce:
- 100g mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp finely chopped capers
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 garlic clove, minced
- 1 tsp smoked paprika
For assembly:
- 2 large soft baguettes (or 4 small ones), lightly toasted
- 2 tomatoes, thinly sliced
- 1 small head of iceberg lettuce, shredded
- 1 small red onion, thinly sliced
- Pickles (optional)
Cooking Instructions
Step 1: Marinate the Shrimp
In a medium bowl, whisk together the buttermilk and hot sauce. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes to allow the flavours to absorb and tenderise the shrimp.
Step 2: Prepare the Remoulade Sauce
In a separate bowl, combine mayonnaise, mustard, capers, lemon juice, hot sauce, garlic, and smoked paprika. Stir until smooth and well blended. Set aside in the fridge to chill and deepen in flavour.
Step 3: Heat the Frying Oil
Pour vegetable oil into a deep skillet to a depth of 5 cm. Heat over medium to high until the oil reaches 175°C. Use a kitchen thermometer for accuracy to avoid soggy or burnt shrimp.
Step 4: Dredge the Shrimp
In a shallow dish, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper. Remove the shrimp from the marinade, shaking off excess liquid, then dredge them in the dry mix until fully coated.
Step 5: Fry the Shrimp
Working in batches, carefully lower the coated shrimp into the hot oil. Fry for 2 to 3 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.
Step 6: Prepare the Baguettes
While the shrimp drain, lightly toast the baguettes in the oven at 180°C for 5 minutes to warm through without hardening the crust. Slice them lengthwise but don’t cut all the way through.
Step 7: Spread the Remoulade
Generously spread the remoulade sauce on both sides of the baguette. This not only adds flavour but also keeps the bread from drying out or going soggy.
Step 8: Layer the Vegetables
Add a layer of shredded lettuce, followed by tomato slices and red onion. If using, lay a few pickle slices on top for extra tang.
Step 9: Add the Shrimp
Pile the hot fried shrimp directly over the vegetables. Press gently to settle the filling. The contrast of hot shrimp against cold vegetables and sauce is key to the authentic texture.
Final Step: Serve Immediately
Serve the Po’ Boys straight away while the shrimp are still hot and crispy. Offer extra remoulade on the side and serve with classic sides like potato wedges, coleslaw, or crisps for a full Southern style meal.
Cooking Tips for Perfect Shrimp Po’ Boys
- Use fresh shrimp for best texture and taste. Frozen shrimp should be fully thawed and patted dry before marinating.
- Don’t skip the buttermilk soak – it adds flavour and helps the coating stick better.
- Maintain oil temperature when frying to ensure crisp results. Too hot, and the coating burns; too cool, and it absorbs oil.
- Use soft baguettes or French bread with a thin crust, not artisan style crusty loaves which may be too hard.
- Balance the flavours by adjusting the remoulade’s heat with more or less hot sauce based on your preference.
Po’ Boy (Stuffed Louisiana Baguette)
Ingredients
For the shrimp:
- 500 g medium shrimp peeled and deveined
- 200 ml buttermilk
- 1 tsp hot sauce
- 120 g cornmeal
- 100 g plain flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
For the remoulade sauce:
- 100 g mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp finely chopped capers
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 garlic clove minced
- 1 tsp smoked paprika
For assembly:
- 2 large soft baguettes or 4 small ones, lightly toasted
- 2 tomatoes thinly sliced
- 1 small head of iceberg lettuce shredded
- 1 small red onion thinly sliced
- Pickles optional
Instructions
- In a medium bowl, whisk together the buttermilk and hot sauce. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes to allow the flavours to absorb and tenderise the shrimp.
- In a separate bowl, combine mayonnaise, mustard, capers, lemon juice, hot sauce, garlic, and smoked paprika. Stir until smooth and well blended. Set aside in the fridge to chill and deepen in flavour.
- Pour vegetable oil into a deep skillet to a depth of 5 cm. Heat over medium to high until the oil reaches 175°C. Use a kitchen thermometer for accuracy to avoid soggy or burnt shrimp.
- In a shallow dish, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper. Remove the shrimp from the marinade, shaking off excess liquid, then dredge them in the dry mix until fully coated.
- Working in batches, carefully lower the coated shrimp into the hot oil. Fry for 2 to 3 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.
- While the shrimp drain, lightly toast the baguettes in the oven at 180°C for 5 minutes to warm through without hardening the crust. Slice them lengthwise but don’t cut all the way through.
- Generously spread the remoulade sauce on both sides of the baguette. This not only adds flavour but also keeps the bread from drying out or going soggy.
- Add a layer of shredded lettuce, followed by tomato slices and red onion. If using, lay a few pickle slices on top for extra tang.
- Pile the hot fried shrimp directly over the vegetables. Press gently to settle the filling. The contrast of hot shrimp against cold vegetables and sauce is key to the authentic texture.
- Serve the Po’ Boys straight away while the shrimp are still hot and crispy. Offer extra remoulade on the side and serve with classic sides like potato wedges, coleslaw, or crisps for a full Southern style meal.
Leave a Review