Our Top 5 Po-Boys

As the Official Mayo of Po-Boys, we’ve got everything you need to make, eat and know about the iconic New Orleans sandwich we all love.

• Ready to eat a po-boy now? Check out our Top 5 Po-Boy Recipes.

• For the city’s greatest celebration of our most famous sandwich, join us on Oak Street in Uptown New Orleans on November 8, 2026 at the annual  Oak Street Po-Boy Festival.

• For a preview of all things poboy, get our Ultimate Po-Boy Guide.

• Watch po-boys being made in top po-boy restaurants across New Orleans.

Top 5 Po-Boy Recipes

New Orleans Style Roast Beef Debris Po-Boy

Debris (pronounced day-bree) is all of the tiny, tasty bits of beef that fall off a roast while it’s cooking, smothered in rich beef gravy.

Fried Shrimp Po-Boy

Plump, fresh Gulf shrimp, fried crispy and golden, make this sandwich a local favorite. It’s found on just about every po-boy shop menu in town, but it’s easy to make at home, too.

Festival Style Cochon de Lait Po-Boys

Marinate some pork overnight and roast it on the grill in its own rich cooking juices for a homemade take on this fest favorite.

Creole Hot Sausage Po-Boy

The Vaucresson family has been making sausage in New Orleans since 1899, and have served their classic sausage po-boys at the New Orleans Jazz Fest since 1971. Here’s our take on their classic sandwich.

Bang Bang Chicken Po-Boy

Get a long loaf of fresh po-boy bread and slice it into 4 sections to make this extra crispy fried chicken sandwich, topped with our easy homemade Bang Bang Sauce.

Watch poboys being made in the great po-boy establishments of New Orleans:

Po-boys are served across New Orleans with all sorts of fillings from sliced ham to fried seafood, sausage, or hot roast beef with gravy. And when locals say they want it “dressed,” that usually means four essentials: shredded lettuce, sliced tomato, Blue Plate Mayonnaise and sliced pickle. Watch local po-boy masters at work and learn their stories: