Shrimp po' boy from Crabby Jack's Restaurant, New Orleans, Louisiana.
A po' boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It consists of meat or seafood, usually fried, served on a baguette (in the US usually referred to as French bread). Poor Boy Blues is a very old blues song of unknown origin, however many artists have covered it over time including Poison (band) Mark_Knopfler Furry Lewis Mississippi John Hurt Chet Atkins Categories: Song stubs ...
Poor Boy was a single written by Tim Finn and recorded by Split Enz for their 1980 True Colours album. ...
Image File history File linksMetadata Shrimppoboy. ...
Image File history File linksMetadata Shrimppoboy. ...
It has been suggested that Hero sandwich be merged into this article or section. ...
This article is about the U.S. State. ...
Spaghetti with seafood (Spaghetti allo scoglio). ...
A baguette (French for little stick) is a variety of bread distinguishable by its much greater length than width, and noted for its very crispy crust. ...
Preparation A key ingredient that differentiates po' boys from subs, gyros, and grinders is the bread. Louisiana French bread is different from the traditional baguette, in that it has a flaky crust with a soft, airy center .[citation needed] This is generally attributed to the high ambient humidity causing the yeast to be more active. It also differs from the bread usually used for sub-style sandwiches in the rest of the country, which has a soft exterior. The crust of Louisiana French bread is very crispy--so much so that it is difficult to eat without leaving crumbs. But the interior is very light and airy, often less dense than regular white bread.[dubious – discuss]
Typically, French bread comes in two foot long "sticks". Standard sandwich sizes might be a half Po' boy, about six inches long (called a "Shorty" at Uglesich's), and a full Po' boy at about a foot long. But they can be prepared in longer and shorter versions for group events.
The traditional versions are served hot and include fried shrimp, and oysters. Crawfish, trout, soft shell crab, and/or catfish are other variations infrequently served. Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ...
For other uses, see Oyster (disambiguation). ...
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Rainbow trout, Oncorhynchus mykiss Biwa trout (or Biwa salmon), Oncorhynchus masou rhodurus Trout is the common name given to a number of species of freshwater fish belonging to the salmon family, Salmonidae. ...
Blue crab on fish market in Piraeus, Greece Soft shell crab is a seafood delicacy with the entire crustacean capable of being eaten, a result of catching and cooking crabs shortly after they molt their hard shell. ...
This article is about the siluriform catfishes; for the Atlantic catfish, see Seawolf (fish); for other uses, see Catfish (disambiguation). ...
"Darlin', you want dat dressed, or what?" is still a question you can hear from a New Orleans waitress or counterperson. A "dressed" po' boy has lettuce, tomato and pickles, mayonnaise and onion optional. Non-seafood po' boys will also usually have mustard, but the customer is expected to specify whether they want "hot" or "regular"--the former being a coarse grained Creole mustard (such as produced by Zatarain's) and the latter being American yellow mustard. Mother's Restaurant, a popular lunch stop in New Orleans off Poydras St., uses shredded green cabbage rather than lettuce for its dressed sandwiches. Binomial name L. Percentages are relative to US recommendations for adults. ...
For other uses, see Tomato (disambiguation). ...
Pickles may refer to Vegetables that have been pickled Pickles (comic strip), a comic strip by Brian Crane Pickles (dog), the dog that found the World Cup trophy in 1966 Pickles (SpongeBob SquarePants episode) Pickles Oblong, a character from the cartoon The Oblongs The Metalocalypse character Pickles the Drummer of...
For the song by The Smashing Pumpkins, see Mayonaise (song). ...
For other uses, see Onion (disambiguation). ...
Mustard on bread. ...
Started in New Orleans by Emile A. Zatarain, Sr. ...
The sandwich was featured on the PBS special Sandwiches That You Will Like. Sandwiches That You Will Like is a 2002 PBS documentary by Rick Seback of WQED, Pittsburgh. ...
Etymology There are countless stories as to the origin of the term Po Boy. One theory holds that “po' boy” was coined in a New Orleans restaurant owned by Benny and Clovis Martin, a former streetcar conductor[citation needed]. In 1929, during a four-month strike against the streetcar company, Martin served his former colleagues free sandwiches. Martin’s 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." [citation needed] New Orleans is the largest city in the state of Louisiana, United States of America. ...
a historic postcard showing electric trolley-powered streetcars in Richmond, Virginia, where Frank J. Sprague successfully demonstrated his new system on the hills in 1888 A streetcar is a railway vehicle designed to carry passengers on tracks, usually laid in city streets. ...
Year 1929 (MCMXXIX) was a common year starting on Tuesday (link will display the full calendar) of the Gregorian calendar. ...
In his book The Art of the Sandwich, Jay Harlow suggests that the name "po' boy" comes from the French pour boire or "peace offering," which stems from when men would come home after a night on the town, bringing an oyster loaf as a peace offering.
Harlow's account seems to conflate two other stories about the origins of the term "poor boy". The French word pourboire literally means "for drink" and translates as the tip one leaves a serving person or a delivery boy. These tips could be used to buy a small sandwich, which became known as poor boys. A variation on this story is that the tips were "for the boy" rendered in a Franglais mixture as "pour le boy"[citation needed].
A Peace Maker was the name for an oyster loaf--a whole loaf of French Bread, split, hollowed out, and buttered, loaded with fried oysters and garnished with lemon juice and sliced pickles. That was the traditional peace offering upon returning home late[citation needed].
The New Orleans Po'Boy Shop The national and international reputation of New Orleans cooking is largely based on its grand restaurants (see Louisiana Creole cuisine). But it is the po' boy that has had the greatest day-to-day impact on the local diet, even in the era of modern fast food. Many people still have it at least once or twice a week--it is eaten for lunch more than any other single dish. Po'boys are made at home, sold pre-packaged in convenience stores, available at the deli counter in most grocery stores, and make up a sizeable percentage of the menu options at most neighborhood restaurants. Dishes typical of Creole food Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. ...
The most basic New Orleans restaurant is the po' boy shop. In theory, it need not be much different than a sandwich shop in any other city, with little or no on-premise cooking. The debris gravy for roast beef needs to be kept hot, but that could be done in an electric warmer. Classic examples are Frank's on Decatur Street, which for many years just sold muffalettas, cold po' boys, and a hot roast beef or a hot pastrami po' boy and Mother's on Poydras Street. Central Grocery, origin of the muffuletta. ...
But these same basic offerings were also available at most corner grocery stores. The next step up for a shop was to offer seafood po' boys and this meant having a stove (or fryer) and having someone who could fry seafood. And if you were frying fish, and shrimp, and oysters for sandwiches, it didn't take much extra to fry them for seafood plates. And if you had a stove for cooking seafood, it didn't take much extra to also offer Red beans and rice and Jambalaya. Many of the classic New Orleans neighborhood restaurants are in this mold offering po' boys, seafood platters, and a number of basic Creole dishes: Liuzza's, Domilise's, Parasol's, Frankie and Johnnies, and Cassemento's. Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine), traditionally made on Mondays with red beans, rice, spices, and pork bones left over from Sunday dinner. ...
Improvised looking bowl of jambalaya This article is about the food. ...
Two restaurants in this tradition merit special attention. The first is Dooky Chase's, which originally opened as a po' boy shop. Over the years, Miss Leah's cooking evolved and the restaurant expanded, becoming one of the most celebrated in the country. It is one of the few restaurants to span the gulf between neighborhood joint and grand dame. The second was Uglesich's, a small in a more-or-less falling down corner store in New Orleans Central City. Only ever open for lunch, it was for many years a workingman's restaurant serving po' boys and fresh shucked oysters. But the fried seafood (cooked to order in cast iron kettles on a stove) was consistently some of the best in the city[citation needed]. Over time Mr. Anthony began to draw on his Yugoslavian heritage combining it with inspiration from other restaurants in the city to create new dishes--Trout Muddy Waters, Shrimp Uggie, Fried Mirliton with Shrimp Remoulade--which have drawn national attention[citation needed]. The restaurant closed on May 6, 2005 with the retirement of Anthony and Gail Uglesich. Leah Chase on the cover of a book by Carol Allen. ...
Central City is an area in the Uptown section of New Orleans, Louisiana. ...
Mirliton can mean: A vegetable or its vine, also known as the chayote A class of musical instruments with a membrane that vibrates in the manner of that of a kazoo or the eunuch flute. ...
Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. ...
Variations Authentic versions of Louisiana style po' boys can be found along the northern Gulf of Mexico coast--from Houston through the Florida panhandle. The term "po' boy" has spread further and can be found on the Southeastern seaboard and in California, but may refer to variations on the local submarine sandwich, perhaps made with fried shrimp or oysters. It has been suggested that Hero sandwich be merged into this article or section. ...
The roast beef po' boy is generally served hot with gravy, known as "debris" because it is made with pieces of meat that fall in as the roast cooks. At Mother's Restaurant in New Orleans, one can see the pans in which the ham and beef is roasted and from which the debris is made. They also offer the Ferdi Special, combining roast ham and roast beef. Other common po' boys are meatball (usually served with tomato gravy) and hot sausage. Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding A dinner of roast beef, potatoes, and green beans Roast beef (is a cut of beef which is roasted in an oven. ...
for the guitarist, see Dave Felton Gravy is a type of sauce, usually made from the juices that naturally run from meat or vegetables during cooking. ...
In Chicagoland a Poor Boy is ground cube steak on garlic bread. This variation was made popular by Merichka's located in Crest Hill and can now be found all over the area. Chicagoland is an informal name for the Chicago metropolitan area, used primarily by copywriters, advertising agencies, native residents, and traffic reporters. ...
Other Meanings Po-boy is also a descriptive name for a domestic dog whose shape resembles that of the sandwich[citation needed].
See also Central Grocery, origin of the muffuletta. ...
Dishes typical of Creole food Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. ...
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