Here’s a classic Po’ Boy guide—a traditional Louisiana sandwich that’s hearty, flavorful, and perfect for seafood or roast beef lovers.
What Is a Po’ Boy?
A Po’ Boy is a sandwich from New Orleans, Louisiana, typically served on a French bread baguette-style roll with a crisp crust and soft interior. It’s usually filled with fried seafood (like shrimp, oysters, or catfish) or roast beef, dressed with lettuce, tomato, pickles, and mayonnaise.
Ingredients (Serves 2)
- 2 French-style sandwich rolls (soft inside, crusty outside)
- 8–10 fried shrimp, oysters, or fried catfish fillets or 1 cup thinly sliced roast beef
- Lettuce leaves
- 2–3 slices of tomato
- Pickles, sliced
- Mayonnaise
- Optional: hot sauce or Creole mustard
Instructions
1. Prepare the bread
- Slice the roll lengthwise, keeping a hinge if possible.
- Lightly toast if desired.
- Spread mayonnaise (and Creole mustard if using) on both sides.
2. Assemble the sandwich
- Layer lettuce, tomato slices, and pickles on the bottom half of the roll.
- Add your choice of filling: fried seafood or roast beef.
- Drizzle lightly with hot sauce if desired.
3. Serve
- Close the sandwich and cut in half for easier handling.
- Serve with French fries, potato chips, or a pickle spear.
💡 Tips
- Use fresh, crusty French bread—it’s essential for a true Po’ Boy experience.
- For seafood versions, dredge seafood in seasoned flour or cornmeal and fry until golden.
- Roast beef Po’ Boys often come with gravy or debris (thin meat juices) for a juicier sandwich.
- Add sliced onions or remoulade sauce for an extra punch of flavor.
If you want, I can provide a fried shrimp Po’ Boy recipe with homemade remoulade sauce that tastes like it came straight from New Orleans.
Do you want me to provide that version?
