Po' Boys
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Quick Bite
A po’ boy is a New Orleans sandwich served on crisp, airy French bread and stuffed with fried seafood, roast beef, hot sausage, or other fillings. Dressed with lettuce, tomato, pickles, and mayo, it is messy in the best possible way.
History
The po’ boy’s most famous origin story goes back to the 1929 streetcar strike in New Orleans. Brothers Bennie and Clovis Martin, former streetcar workers who owned a restaurant, reportedly fed striking workers free sandwiches and called them “poor boys,” which became “po’ boys.”
The sandwich was affordable, filling, and built on New Orleans French bread, crisp outside, light inside, and perfect for soaking up gravy or holding fried seafood. That bread is what separates a po’ boy from an ordinary sub.
Over time, the po’ boy became one of the city’s defining foods. Roast beef debris, fried shrimp, fried oysters, catfish, hot sausage, and surf-and-turf versions all became part of the tradition.
A good po’ boy is about balance: bread that shatters a little, filling that does not hold back, and dressing that makes every bite cool, crunchy, and saucy.
Fun Facts
- “Dressed” usually means lettuce, tomato, pickles, and mayo.
- Roast beef po’ boys are supposed to be messy with gravy.
- Fried shrimp and fried oyster are two of the most iconic seafood versions.
Where to Try
A classic po’ boy destination known for roast beef, shrimp, and surf-and-turf versions.
A beloved neighborhood po’ boy shop with old-school charm.
A local favorite for classic New Orleans po’ boys, especially grilled and fried seafood versions.
About the Game
This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.
Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.
Recipe
Ingredients
Instructions
- Soak the shrimp: Soak shrimp in buttermilk and hot sauce for 15 minutes.
- Make the coating: Mix cornmeal, flour, and Creole seasoning.
- Dredge: Dredge shrimp in the cornmeal mixture.
- Fry: Fry in 350°F oil until golden and crisp.
- Toast the bread: Split and lightly toast the bread.
- Add mayo: Spread with mayo.
- Dress and fill: Add lettuce, tomato, pickles, and fried shrimp.
- Serve: Serve hot.
