There is a letter from the two brothers dated 1929 where they promise to feed farmers and dockers in the region and yet there is no mention of the famous sandwiches. The Martin brothers claim to be the inventors of the po’ boy. However, historians of New Orleans contest this version because for them the word po’ boy would not appear until 40 years later. They would have called their friends po’ boy, and that’s how these sandwiches took their name. During a strike in 1929, the two brothers allegedly prepared free sandwiches for their fellow strikers. The name po’ boy is said to be the brainchild of Benny and Clovis Martin, former streetcar drivers from Raceland, Louisiana. However, it is the latter which is the oldest, the version with fried oysters is already mentioned in 1800 and appeared on the menu of restaurants at the time. If the version with beef was very popular in the past, it has gone out of fashion since the 1970s to give way to fried seafood. The po’ boy thus prepared should be tasted immediately, otherwise you take the risk of losing the crisp texture of the shrimps.
We then add the rémoulade, crudités and fritters. The breads can then be reheated in the oven and then coated with garlic butter in a frying pan. The egg will help get the flour and semolina stick around the shrimp.Īfter dipping them in the dry elements, the shrimps can be fried in very hot oil until they take a beautiful golden color and are very crispy. Separately, you will mix the eggs and buttermilk in which shelled shrimps are immersed. For this, we combine flour, cornmeal, garlic and onion powder, hot pepper, salt and pepper. The preparation of a po’ boy begins with a good volume of oil for frying. It is a sandwich that can be prepared with family at home and is often found around family meals organized in the public gardens. It can be found in bars, in delis or sandwich vending machines. Po’boys are available everywhere in New Orleans. The version of the po’ boy with fried oysters is more generally called oyster loaf, peacemaker or La médiatrice.
It consists of a baguette close to the French baguette garnished with crudités such as sliced tomatoes and green salad or white cabbage and topped with roast beef or fried seafood. A po ‘boy is a typical sandwich of New Orleans.
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