Po-boys
Shrimp po' boy
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| Alternative names |
po-boy po boy |
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| Place of origin | United States |
| Region or state | Louisiana, Southeast Texas, Alabama, Mississippi, and the Florida Panhandle |
| Main ingredients | Multiple |
| Variations | Multiple |
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A po' boy (also po-boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually sloppy roast beef or fried seafood which includes shrimp, crawfish, oysters and crab. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.
The traditional versions are served either hot or cold and include fried shrimp and oysters. Soft shell crab, catfish, crawfish, Louisiana hot sausage, fried chicken breast, roast beef, and French fries are other common variations. The last two are served with gravy.
A "dressed" po' boy has romaine lettuce, tomato, pickles, and mayonnaise. Fried seafood po' boys are often dressed by default with melted butter and sliced pickle rounds. A Louisiana style hot sauce is optional. Non-seafood po' boys will also often have mustard; the customer is expected to specify "hot" or "regular"—the former being a coarse-grained Creole mustard and the latter being American yellow mustard.
The New Orleans sloppy roast beef po' boy is generally served hot with gravy and resembles a Chicago Italian beef sandwich in appearance and method of preparation, although the size, bread, and toppings differ. To make it, a cut of beef (usually chuck or shoulder) is typically simmered in beef stock with seasonings such as garlic, pepper, thyme, and bay for several hours. The beef can be processed into "debris" by cutting it to shreds when done (folklore says that a po' boy roast is done when it "falls apart with a hard stare") and simmering the shredded beef in the pot for a longer time to absorb more of the juice and seasoning.
Today traditional po' boy shops offer gumbos, bisques, jambalaya, crawfish kickers and boudin, a cajun sausage.
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Wikipedia