Po' boy

Introduction

A Po' boy is a traditional sandwich from Louisiana, United States. It typically consists of meat, usually roast beef or fried seafood, served on baguette-like New Orleans French bread.

History

The Po' boy sandwich originated in Louisiana in the late 1920s. It was created by Benny and Clovis Martin, former streetcar conductors who opened a restaurant in the French Market of New Orleans. During a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins referred to the strikers as "poor boys", and soon the sandwiches themselves took on the name.

Ingredients and Variations

A traditional Po' boy is filled with roast beef or fried seafood, including shrimp, crawfish, oysters, or crab. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center. The sandwich is typically dressed with lettuce, tomatoes, pickles, and mayonnaise.

There are many variations of the Po' boy. Some versions include the "Peacemaker", which includes fried oysters and shrimp, and the "Muffuletta Po' Boy", which includes Italian meats and cheeses.

Cultural Significance

The Po' boy is an iconic symbol of Louisiana's rich cultural and culinary history. It is a staple at many New Orleans events, including the annual New Orleans Po' Boy Preservation Festival. The sandwich is also a common feature on the menus of restaurants throughout the city and the state.

See Also

• New Orleans cuisine
• Louisiana Creole cuisine
• Sandwiches
• Street food

References

• The Southern Po' Boy Cookbook: Mouthwatering Sandwich Recipes from the Heart of New Orleans. Todd-Michael St. Pierre. Ulysses Press, 2013.
• New Orleans: A Food Biography. Elizabeth M. Williams. Rowman & Littlefield, 2012.

External Links

• New Orleans Po' Boy Preservation Festival
• New Orleans Official Guide: Po' Boys