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It is held in mid-November along a commercial strip of Oak Street in the city's Carrollton neighborhood. It is a one-day festival that features live music, arts, and food vendors with multiple types of po' boys. Įach year there is a festival in New Orleans dedicated to the po' boy, the Oak Street Po'Boy Festival. There is fierce competition between po' boy shops, and resident opinions of the best po' boy shop varies widely. The two primary sources of po'boy bread are the Leidenheimer Baking Company and Alois J. One of the most basic New Orleans restaurants is the po' boy shop, and these shops often offer seafood platters, red beans and rice, jambalaya, and other basic Creole dishes. Po' boys may be made at home, sold pre-packaged in convenience stores, available at deli counters and most neighborhood restaurants. New Orleans is known for its grand restaurants (see Louisiana Creole cuisine), but more humble fare like the po' boy is very popular. (The Martin brothers did write a letter, reprinted in local newspapers in 1929, promising to feed the streetcar workers, but it referenced "our meal" and made no mention of sandwiches.) New Orleans
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One New Orleans historian finds the Martin claim suspicious for several reasons, starting with the fact that it was not described by the local press until 40 years after the strike, and that prior to 1969 the story from the Martin brothers themselves was that they had created the po' boy for farmers, dock workers and other "poor boys" who frequented their original location near the French Market. The Martin brothers were also posed the question of whether the name was inspired by some French or French patois word such as pourboire, but they denied that was the case. Benny Martin reminisced that they at the restaurant jokingly referred to an incoming diner as "another poor boy" if he turned out to be one of the strikers. The Martins had been interviewed on record regarding the origins of the sandwich.
SHRIMP PO BOY FREE
In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins established their eatery in 1921, but it was not until 1929 that the bakery of John Gendusa first baked the bread to be used for this sandwich. Ī popular local theory claims that the "poor boy" (later "po' boy", etc.) as specifically referring to a type of sandwich, was coined in a New Orleans restaurant owned by Benjamin ("Benny") and Clovis Martin, former streetcar conductors originally from Raceland, Louisiana. A sandwich containing both fried shrimp and fried oysters is often called a "peacemaker" or La Médiatrice. In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans as "oyster loaves", a term still in use. Roast beef po' boys are commonly offered with "debris" (pronounced IPA: ), which is bits of meat that fall during cooking and are rendered into a near-gravy. In a New Orleans "sloppy roast beef" po' boy, thick cuts are served with gravy, or for the "CrockPot tender" type the beef is stewed down until melded with its sauce, while in a third style, thinner slices are dipped in beef jus. The fried oyster po'boys are also referred the distinct name "oyster loaf", and apparently have a different and older history. Non-seafood po' boys will also often have Creole mustard.Īside 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).
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Fried seafood po' boys are often dressed by default with melted butter and sliced pickle rounds. Ī "dressed" po' boy has lettuce, tomato, pickles, and mayonnaise. The recipe was developed in the 1700s in the Gulf South because the humid climate was not conducive to growing wheat, requiring wheat flour to be imported and thus less available. "Po' boy bread" is a local style of French bread traditionally made with less flour and more water than a traditional baguette, yielding a wetter dough that produces a lighter and fluffier bread. A wide selection of fillings are traditional as long as the "po' boy bread" is used, with roast beef, baked ham, fried shrimp, fried crawfish, fried catfish, Louisiana hot sausage, French fries, fried chicken, alligator, duck, boudin, and rabbit listed among possible ingredients.