For those readers who are wondering exactly what is a Po-boy.
A po’ boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood, or sometimes chicken or ham. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center
In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans and San Francisco as “oyster loaves”, a term still in use. The sandwich was alternately called a “peacemaker” or “La Mediatrice”.
There are countless stories as to the origin of the term “po’ boy”. A popular local theory claims that “po’ boy”, as specifically referring to a type of sandwich, was coined in a New Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, Louisiana), former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins’ restaurant workers jokingly referred to the strikers as “poor boys”, and soon the sandwiches themselves took on the name. In Louisiana dialect, this is naturally shortened to “po’ boy.”
At my home, a great po boy has to start off with warm crispy french bread. My husband must have the center of his bread taken out before going in the oven. The shrimp are fried until golden and quickly transferred on to that warm French bread. A nice spread of mayonnaise on both sides and of course I like my po boy dressed. (shredded lettuce, tomatoes and sliced pickles) Top with as many shrimp that can fit without them falling off the bread. A little ketchup and a dash of hot sauce completes my po-boy.
The question is how do you like your Po-boy prepared? Then there is another question, Dressed or not?