Oyster Po Boy Sandwich Recipe (2024)

FAQs

What makes a po boy sandwich? ›

What is a po-boy sandwich? Piled with lettuce, tomato and pickles and filled with roast beef, fried shrimp, oysters–or whatever you choose–po-boys are stuffed and slathered with sauce or mayonnaise, and then served between two long pieces of French bread.

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

Unless you're lucky enough to get po'boy bread from New Orleans, the best bread to use should be light and fluffy inside with a thin, crispy crust on the outside—a French baguette, French bread rolls, or hoagies rolls are common swaps.

According to historian Errol Laborde, the correct way to refer to the sandwich is “poor boy” because it was created by the Martin brothers after the streetcar strikers – those “poor boys.” But whether it's referred to as a poor boy, po' boy, po-boy, or po boy, what everyone can agree on is that the famous sandwich ...

Most po'boys consist of fried shrimp on a crusty hoagie-style bread although there are variations. Meanwhile, muffuletta sandwiches are made of sliced Italian cold cuts and cheese piled high onto a flat, sesame-crusted bread that the sandwich is named after.

This Louisiana staple varies depending on the restaurant and town, but typically, a classic poboy includes toasted French bread stuffed with some type of fried meat, and the sandwich is “dressed” with tomatoes, romaine lettuce, pickles, mayonnaise and a generous spread of hot sauce for a Creole “kick.”

Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish. French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.

A Louisiana-style hot sauce is optional. Non-seafood po' boys will also often have Creole mustard. Aside from meat and seafood, cheese has also been a recognized ingredient since the Great Depression, the sandwich's inception occurring at the beginning of that period (year 1929).

Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli.

Chris' sister noted that the bread on a po-boy is not the same as other subs. The French bread is crusty, not soft like on the common sub sandwich. Chris noted that the meat is usually fried, which you won't find on many other sandwiches across the U.S.

What is the difference between a po-boy and a sub sandwich? ›

Po' Boy: Louisiana / Poor Boy: The Southern Midwest

The original po' boys often featured oysters, but the sub can include any ingredients. The specifications are that those ingredients are hot, and that French bread is used, which is what sets the po' boy apart from Italian-bread subs.

But anyone who spends much time contemplating the character of the po-boy may ask why its loaf is so commonly called French bread in New Orleans. That's at the heart of a question one of our readers submitted for our @nolanews Louisiana Curious series.

Crispy cajun fried shrimp are piled on a french baguette and topped with a creole inspired creamy remoulade sauce creating the most delicious and authentic po'boy you will ever taste outside of NOLA!

Hero (plural usually heros, not heroes) remains the prevailing New York City term for most sandwiches on an oblong roll with a generally Italian flavor, in addition to the original described above. Pizzeria menus often include eggplant parmigiana, chicken parmigiana, and meatball heros, each served with sauce.

The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce and a layer of coleslaw.

The original po' boys often featured oysters, but the sub can include any ingredients. The specifications are that those ingredients are hot, and that French bread is used, which is what sets the po' boy apart from Italian-bread subs.

A po' boy (also po-boy, po boy, or poor boy) is a traditional sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood (shrimp, oysters, crawfish or fish). Served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.

What is this? Po Boy sandwiches are typically made with cajun-seasoned fried shrimp, shredded lettuce, tomatoes, pickles, and served on a baguette that's slathered with zesty remoulade sauce.