JayPo’s Penalty Boxed Lunch: The Po’ Boy

Welcome to JayPo’s Penalty Boxed Lunch, where we explore food from around the country! This week’s 27th official entry is from my favorite food state, Louisiana! The Big Easy (New Orleans for the uncultured) is an amazing food city that I dream about at least once week. Their sandwich offering is one of simplicity, but also balanced and layered deliciousness.

Food History!

The history of how the po\' boy got its name is largely speculation these days, but legend has it that a local restaurant owned by Benny and Clovis Martin served up fried oyster sandwiches to striking streetcar workers. Apparently it was shortened from \"poor boy\". Regardless of why its called a po\' boy, there are many variations of the sandwich. The only constant being that it needs to be served on a French bread, which classically have a crusty exterior with a pillow-y interior. The filling can range from roast beef or various fried seafood like clams, oysters or shrimp. It will often be accompanied by lettuce, tomato and mayo.

How I Made It!

I went with a traditional shrimp po\' boy. I was lazy and went with the airfryer to cook my shrimp, but it turned out super crispy without the hot oil cleanup. Also, I swapped out mayo for a homemade remoulade for added acidity to go along with the traditional shredded lettuce and sliced tomato. It\'s a great and simple sandwich. Not related to the sandwich I made, but my favorite po\' boy experience was in New Orleans at a place called Parkway Tavern and Bakery. I had a roast beef and shrimp po\' boys that were simply magnificent feats in sandwich culture.

What Does A Local Think? (thanks to BSH\'s own Joe Boustany!)

Do you think the shrimp po\'boy represents your state accurately?

Louisiana is obviously known for its wide assortment of unique food, but a simple shrimp po\'boy is perhaps more iconic than all else. Short for \"poor boy,\" the sandwich was created by low-income, hard-working immigrants who typically found employment at docks and ports. Those same immigrants ultimately crafted Louisiana culture into what it is today. When outsiders look at a po\'boy, they see bread, veggies, and meat, but for Louisianians, the sandwich represents heritage.

How do you make your shrimp po\'boy?

The classic shrimp po\'boy consists of lettuce, tomato, some sort of sauce (often just mayo), and shrimp all on a thick loaf of French bread. The goal is to bite the bread and have the outer crust shatter into dozens of small pieices that fall into your lap. As for the shrimp, you\'re going to hear many differing opinions about how they should be prepared. The best way (I think (correctly)) is deep fried with a dry, seasoned flour batter. New Orleanians will tell you that \"barbecue shrimp\" are the way to go. They are wrong for two reasons--(1) their \"barbecue shrimp\" aren\'t actually barbecued; they are actually just blackened and (2) that\'s some high class shit. Who wants a high class po\'boy?

How did I do?

You actually did really well. I respect the attempt to make a remoulade, though I\'d probably go without it (see above: \"high class shit\"). I\'m also tempted to deduct points for using an air fryer, but frankly, I wouldn\'t want to deep fry shrimp in my house either. With that said, if you want to be true to form, you should forego Rachel Ray\'s 30 Minute Meals air fry method and at least pan fry those beauties to a nice golden brown.

Where do you order your favorite shrimp po\'boy?

Without question my favorite po\'boy is Olde Tyme Grocery in Lafayette, LA. It\'s not even a close competition.

Talking Points