The po’ boy is a New Orleans sandwich traditionally served on a long, airy French-style loaf, filled with roast beef and gravy or fried seafood, then dressed with lettuce, tomato, pickles, and mayonnaise. Its best-known origin story connects the name to a 1929 streetcar workers’ strike; this recipe makes a shrimp version that shows how the sandwich became a local classic.
The sandwich’s exact origin is debated, but a widely told account credits brothers Bennie and Clovis Martin, former streetcar conductors who ran a restaurant. During the 1929 strike, they reportedly fed striking workers free sandwiches, calling the men “poor boys”—a phrase that became “po’ boy.” The Martins’ restaurant served the sandwiches in long loaves, and the name stuck. New Orleans po’ boys now come with many fillings, from roast beef to oysters, shrimp, and other seafood. This practical home version uses crisp fried shrimp and a simple “dressed” topping.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 cup (240 ml) buttermilk
- 1 cup (120 g) fine yellow cornmeal
- ¾ cup (95 g) all-purpose flour
- 1 tsp (3 g) paprika
- ½ tsp (1 g) cayenne pepper, or less to taste
- 1 tsp (6 g) fine salt, divided
- ½ tsp (1 g) black pepper
- 2 qt (1.9 L) neutral frying oil, such as canola or peanut oil
- 4 po’ boy rolls or soft baguette sections, about 8 inches (20 cm) each
- ½ cup (120 g) mayonnaise
- 1 tbsp (15 ml) hot sauce, plus more to serve
- 2 cups (90 g) finely shredded iceberg lettuce
- 1 medium tomato, about 6 oz (170 g), thinly sliced
- ½ cup (60 g) dill pickle chips
- 1 lemon, cut into wedges
Instructions
- Put the shrimp in a bowl and pour over the buttermilk. Leave them to soak while you prepare the coating and toppings, about 10 minutes. Keep the bowl refrigerated if the room is warm, and do not leave raw seafood at room temperature for more than 2 hours.
- In a shallow dish, mix the cornmeal, flour, paprika, cayenne, half the salt, and black pepper. In a small bowl, stir together the mayonnaise and 1 tablespoon (15 ml) hot sauce. Set out the lettuce, tomato, and pickles.
- Pour the oil into a heavy, deep pot, leaving plenty of room at the top. Heat it to 350°F (175°C), checking with a deep-fry thermometer. While the oil heats, lift a few shrimp from the buttermilk, let excess drip off, and coat them thoroughly in the cornmeal mixture. Set the coated shrimp on a clean plate; repeat in batches. Wash hands and any surfaces that touched raw shrimp.
- Fry shrimp in small batches for about 2–3 minutes, turning once if needed, until crisp and opaque throughout. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum for fish and shellfish is 145°F (63°C). Keep the oil near 350°F (175°C) between batches. Transfer cooked shrimp to a rack or paper towels and season with the remaining salt. Let the oil return to temperature before frying the next batch.
- Split the rolls lengthwise without cutting all the way through, if you like, and lightly toast them in a dry skillet or under a broiler. Watch closely so the bread warms and crisps without burning.
- Spread the cut sides with the spicy mayonnaise. Add lettuce, tomato, and pickles, then divide the hot shrimp among the rolls. Serve straight away with lemon wedges and extra hot sauce.
Tips
- Choose the right bread. Traditional New Orleans bread has a crisp, thin crust and a light interior. If it is unavailable, use a soft baguette or hoagie roll; dense, chewy bread can overpower the filling.
- Keep the coating crisp. Fry in batches rather than crowding the pot, which cools the oil and makes the shrimp greasy. A wire rack helps preserve the crust better than stacking shrimp on a plate.
- Adjust the heat. Cayenne and hot sauce are easy to scale back. For a milder sandwich, omit the cayenne and serve hot sauce at the table.
- Use a thermometer safely. Hot oil can splatter. Lower shrimp gently into the pot, avoid adding wet shrimp, and never leave heating oil unattended. Keep children and pets away from the stove.
Serving Suggestions
Serve the sandwiches immediately, while the shrimp are crisp and the bread still has a little crunch. Pair them with kettle-style potato chips, coleslaw, a green salad, or baked fries. Lemon wedges and hot sauce let diners brighten or spice up each sandwich without making the bread soggy in advance.
For a classic “dressed” po’ boy, include lettuce, tomato, pickles, and mayonnaise. The exact meaning of “dressed” can vary by shop and family, so offer the toppings separately if serving a group.
Variations
Roast beef: Use thin slices of cooked roast beef warmed in gravy. This is another traditional po’ boy style; keep the gravy contained in the roll so it does not become difficult to eat.
Oyster po’ boy: Substitute 1 lb (450 g) shucked oysters for the shrimp. Drain and pat them dry, then coat and fry in batches until crisp and the centers reach 145°F (63°C) on a food thermometer. Oysters vary in size, so use temperature rather than timing alone.
Less frying: Use cooked, chilled shrimp and make a chilled shrimp po’ boy, or fill the bread with pan-seared fish. For fish, cook until it reaches the USDA FSIS safe minimum of 145°F (63°C). These are useful alternatives, though their texture differs from the classic fried version.
Different sauce: Replace the spicy mayonnaise with plain mayonnaise, remoulade, or a mix of mayonnaise and Creole mustard. Remoulade varies by recipe and is often sharper and more seasoned.
Storage and Reheating
For the best texture, assemble only the sandwiches you plan to eat. Refrigerate cooked shrimp and cut vegetables separately within 2 hours of cooking; store them in covered containers at 40°F (4°C) or colder. Cooked shrimp keeps for 3–4 days in the refrigerator, though the coating loses crispness. Discard food left at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Reheat shrimp in a 375°F (190°C) oven or air fryer until hot and crisp, checking that leftovers reach 165°F (74°C). Avoid the microwave if you want to retain the coating’s crunch. Do not store a fully assembled sandwich for later: the bread quickly absorbs moisture from the shrimp and toppings.
Frequently Asked Questions
Where did the po’ boy sandwich originate?
The sandwich is associated with New Orleans, Louisiana. A popular account links its name to the Martin brothers, who served sandwiches to striking streetcar workers in 1929. The precise history is disputed, so the strike story is best described as a widely told origin account rather than a settled fact.
Why is it called a po’ boy?
The name is commonly understood as a shortened form of “poor boy.” In the Martin brothers’ account, the phrase referred to the striking workers they fed. The spelling and pronunciation reflect New Orleans usage.
What does “dressed” mean on a po’ boy?
“Dressed” usually means the sandwich comes with lettuce, tomato, pickles, and mayonnaise. Topping combinations differ, so it is sensible to ask what a particular shop includes.
Can I make the shrimp ahead?
You can mix the dry coating and mayonnaise ahead, and prep the vegetables a few hours before serving. For the crispiest sandwich, fry the shrimp close to mealtime. Refrigerate cooked shrimp promptly and reheat leftovers to 165°F (74°C).
Can I use frozen shrimp?
Yes. Thaw frozen shrimp in the refrigerator, or in a sealed bag under cold running water, then drain and pat dry before soaking in buttermilk. Do not thaw seafood on the counter.
Is a po’ boy always made with seafood?
No. Shrimp, oysters, and other seafood are popular, but roast beef with gravy is also a familiar New Orleans filling. The defining idea is the sandwich and its local bread tradition, not one required filling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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