In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans as "oyster loaves", a term still in use. Roast beef po' boys are commonly offered with "debris" (pronounced IPA: ), which is bits of meat that fall during cooking and are rendered into a near-gravy. In a New Orleans "sloppy roast beef" po' boy, thick cuts are served with gravy, or for the "CrockPot tender" type the beef is stewed down until melded with its sauce, while in a third style, thinner slices are dipped in beef jus. The fried oyster po'boys are also referred the distinct name "oyster loaf", and apparently have a different and older history. Non-seafood po' boys will also often have Creole mustard.Īside from meat and seafood, cheese has also been a recognized ingredient since the Great Depression, the sandwich's inception occurring at the beginning of that period (year 1929). Fried seafood po' boys are often dressed by default with melted butter and sliced pickle rounds. Ī "dressed" po' boy has lettuce, tomato, pickles, and mayonnaise. The recipe was developed in the 1700s in the Gulf South because the humid climate was not conducive to growing wheat, requiring wheat flour to be imported and thus less available. "Po' boy bread" is a local style of French bread traditionally made with less flour and more water than a traditional baguette, yielding a wetter dough that produces a lighter and fluffier bread. Here are some of the popular po'boy joints around town.A wide selection of fillings are traditional as long as the "po' boy bread" is used, with roast beef, baked ham, fried shrimp, fried crawfish, fried catfish, Louisiana hot sausage, French fries, fried chicken, alligator, duck, boudin, and rabbit listed among possible ingredients. Developing a list, however, is a bit more of a challenge. It's not hard to find a po'boy on a menu in Acadiana. With about 25 vendors on hand, you're sure to get your fill of Louisiana's most beloved sandwich. Pictured courtesy of Acadiana Po'boy FestivalĮvery spring, head to downtown Lafayette's Parc San Souci for the Acadiana Po'boy Festival featuring live music, plenty of local food and yes, there will be a po'boy eating contest. The sandwich is so popular in Acadiana, a festival was created in its honor. Newcomers like Pop's Poboys offers a more creative take on the sandwich with creations like Pop's Cuban "Cajun Castro" po'boy and red bean falafel po'boy. Restaurants like Olde Tyme Grocery, Julien's and Chris' Po'Boys have been popular spots to order a traditional po'boy. The po'boy's popularity grew over the decades throughout the Gulf Coast from Florida to Texas, including Acadiana, of course.
#Po boys free#
The Clovis brothers, former streetcar conductors themselves, served free food to strikers, or "poor boys," hence the name of the sandwich. Though it has been disputed the po'boy is claimed to be named after streetcar workers on strike in 1929. Restaurant owners Benny and Clovis Martin, of Raceland, Louisiana, are claimed to have been the creators of the iconic Southern sandwich, according to.
![po boys po boys](https://images.media-allrecipes.com/userphotos/9235167.jpg)
The po'boy's origins date back at least 88 years ago in New Orleans. It's sure to entertain a coworker or two. It is not recommend eating it in the driver's seat of your car, unless of course, you are experienced in doing the "Land of a Thousand Breadcrumbs" shake-off dance in a parking lot. It is recommended to order the humble po'boy "dressed," which includes lettuce, tomatoes and mayonnaise. Photo of Olde Tyme Grocery po'boy courtesy of Lafayette Travel
![po boys po boys](https://hips.hearstapps.com/hmg-prod.s3.amazonaws.com/images/delish-202103-shrimppoboy-225-1617031354.jpg)
![po boys po boys](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2010/9/16/0/ZA0104_Shrimp-and-Pineapple-Not-So-Po-Boys_s4x3.jpg)
My messiest South Louisiana food experiences include sitting across a table from my sister who tried, and failed, to contain a powdered sugar-induced sneeze while biting into a beignet, and me sitting in my car while trying to eat a shrimp po'boy.īuttery, toasted French bread stuffed with everything from fried shrimp, crawfish, oysters and catfish, the po'boy can also be found in variations that include pulled pork, roast beef, fried chicken and Vietnamese bánh mì. Though often sold neatly wrapped in paper, the po'boy, in all its flaky, crumbly goodness, cannot be eaten with grace. Here in Louisiana, the po'boy reigns as a Southern sandwich staple with nearly hundreds of regional restaurants, diners and even gas stations claiming they serve the best. The North claims the Reuben, lobster roll, Philly cheesesteak and pastrami on rye. Throughout the U.S., you'll find a sandwich tied to just about every region of the country.
![po boys po boys](https://img1.10bestmedia.com/Images/Photos/383358/Olde-Tyme-Grocery-Po-Boy_54_990x660.jpeg)
University of Louisiana at Lafayette Student Union Ballroom.Industries Meetings Groups Sports Media Members