Po’ Boy Sandwich

Where the Po’ Boy Sandwich Came From

The Martin brothers, Bennie and Clovis, opened an eatery in New Orleans in 1922. Then in 1929, John Gendusa started baking the famous bread, one of the sandwich’s trademark features. The notable Electric Street Railway employees’ strike was also in that year. According to the story, they would say, “Here comes another poor boy,” as one of the strikers walked in. Hence the name poor boy sandwich. 

Fun Fact: The Martin Brothers were officially acknowledged as the “Originators of Poor Boy Sandwiches” in 1970. 

Recipe Ingredients

• The Spicy Sauce – Mayonnaise and mustard deliver creamy, sweet, and tangy flavors that perfectly compliments any sandwich. Hot sauce, sweet pickle relish, lemon, and Creole seasonings provide a tangy, spicy kick to the humble sandwich.
• Shrimp – Medium-sized shrimp fit in the sandwich bread. If you don’t have shrimp, get creative with oysters, clams, or crabmeat.
• Coating – The egg gives the flour mixture something to stick to, while buttermilk helps the egg stick to the shrimp.
• Breading – Flour and cornmeal create a crispy and tasty breading. The cornmeal also adds a sweet flavor profile and lovely color. 
• Seasonings – Combine onion and garlic powder, cayenne pepper, and Creole seasoning to season the flour mixture for fantastic savory flavors. 
• French Rolls – The classic French rolls are broader and softer, so there’s more room for stuffing! However, your fave baguette will work too.
• Toppings – Sliced dill pickles, tomatoes, and lettuce top it off. But you can add your fave sandwich toppings.

How to Make Po’Boy Sandwiches

1. The Sauce – Combine all the sauce ingredients: mayo, mustard, hot sauce, Creole seasoning, relish, garlic, lemon juice, salt, and pepper in a medium bowl and mix to fully blended. Cover and chill in the refrigerator until ready to use.
2. Breading – Mix flour, cornmeal, garlic powder, garlic powder, onion powder, cayenne powder, salt, and pepper in a shallow dish. In a separate bowl, combine buttermilk and egg, and whisk to thoroughly combine.

3. Coat – Place prepared shrimp in the buttermilk mixture. Then remove the shrimp and drain the excess buttermilk back into the bowl, working in small batches. Dredge shrimp in the flour-cornmeal mixture, remove, and shake off excess breading.
4. Fry shrimp in batches until golden brown, 4-6 minutes, turning as needed. Transfer cooked shrimp to a paper towel-lined plate as you prepare the remaining shrimp.
5. Assemble – Slice the French rolls in half horizontally. Spread a generous amount of the spicy mayo sauce on the bottom part of each roll. Layer the sliced tomatoes, pickles, and shredded lettuce. Next, top each sandwich with 4-6 fried shrimp and drizzle with additional remoulade as desired. Cover with the top half of the roll and serve.

Recipe Tips

• For crispy shrimp, don’t overcrowd the pan because too much shrimp at once can lower the temperature, resulting in greasy shrimp. Yikes!
• Drain excess oil on paper towels or a rack so your shrimp stay crispy.
• While stuffing your sandwich to the max is tempting, resisting the temptation will make it easier to eat. 

Make-Ahead and Storage Instructions

• Sauce – The sauce is an excellent make-ahead and lasts up to 2 weeks in the refrigerator. Besides, it makes a fantastic dip for other fried goodies, such as catfish nuggets and chicken wings. 
• Shrimp – Coat the shrimp as instructed, then lay them on a baking sheet or plate in a single layer. Freeze for an hour, then transfer to a freezer-safe bag once frozen. They’ll stay fresh in the freezer for 3 months. Cooked shrimp last in the refrigerator for 3 days and 3 months in the freezer. 
• Sandwich – Po’ Boy sandwiches are best assembled fresh, but you can wrap them for a to-go lunch. Otherwise, keep the bread, shrimp, and vegetables in separate containers to maintain their freshness in storing leftovers. 

More Fantabulous Shrimp Recipes to Try

• Shrimp Etoufee
• Skillet Shrimp Boil
• Shrimp Jambalaya
• Bacon-Wrapped Shrimp