![]() ![]() Top that off with the "fixin's" (pickles, hot sauce, lettuce, mayo and tomatoes) to make the sandwich “dressed” as locals say, and you'll quickly find yourself indulging in one of the best culinary creations known to man. Then you add the bulk of the sandwich – fried shrimp, oysters, catfish, soft-shell crab, or roast beef smothered in gravy. French bread is taken very seriously and for the perfect po-boy, anything other than locally made breads simply won't do. The bread is the most important part – crispy and flaky on the outside, and unbelievably soft on the inside. Po-Boy topping choice: fried shrimp, oysters, catfish, soft-shell crab, or roast beef.This popular take on the famous New Orleans Jazz & Heritage Festival Crawfish Bread features Louisiana crawfish tails tossed in a generously seasoned, cheesy cream sauce, all piled on French bread and baked in the oven.Want to try your hand at making this famous New Orleans sandwich at home? Try out the recipe below to build the perfect sandwich. ![]() Use toasted, thick-sliced bread or a French loaf and enjoy the knockout flavor combination of beefy meatballs, bread, mayonnaise, gravy and onions. Meatball & Onion Gravy Po-Boyīring on the napkins, because they’ll be needed for this messy po-boy. This delicious fusion of New Orleans and Vietnamese cuisines features marinated roast pork, creamy mayonnaise and a garnish of fresh cucumber, cilantro and sweet-tart pickled vegetables – all loaded onto airy French bread. Vietnamese Spicy Cilantro Pork Po-Boy (Banh Mi) It’s found on just about every po-boy shop menu in town, but it’s easy to make at home, too. Plump, fresh Gulf shrimp, fried crispy and golden, make this sandwich a local favorite. Innovative new po-boy recipes are created every day across New Orleans, but here are five that have become New Orleans po-boy classics: New Orleans Style Roast Beef Debris Po-Boyĭebris (pronounced day-bree) is all of the tiny, tasty bits of beef that fall off a roast while it’s cooking, smothered in rich beef gravy. And when they ask if you want it “dressed,” most locals agree that if you say “yes,” your sandwich is likely to receive generous portions of the four essentials: shredded lettuce, sliced tomato, mayonnaise and sliced pickle. ![]() Today it’s served citywide on the same New Orleans style French bread, with all sorts of fillings from sliced ham to fried seafood, sausage, French fries, or roast beef. The iconic New Orleans sandwich – call it “po-boy” or “poor boy” (and that depends on who’s asked) – has more than one origin story, but well-accepted is the legend of the 1929 New Orleans streetcar strike, when the Martin brothers, owners of a small coffee stand and restaurant, fed the strikers free French-bread sandwiches. ![]()
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January 2023
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