Our Top Five Po-Boys

The iconic New Orleans sandwich – call it “po-boy” or “poor boy” (and that depends on who’s asked) – has more than one origin story including claims of its creation by the Martin brothers store owners, the streetcar strike, jazz musicians (Louis Armstrong and Sidney Bechet), advertisements, scandal or early Uptown New Orleans lunch stand menus. Well-accepted is that the Martin brothers popularized and perfected the sandwich known today – New Orleans style French bread and a filling of anything from sliced ham to fried seafood, sausage, french fries, or roast beef. Getting that sandwich “dressed” (lettuce, tomato, mayonnaise and sometimes sliced pickle) is also hotly contested as part of tradition, and of course, personal preference. Here’s a round-up of  several New Orleans po-boy favorites.

New Orleans Style 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.

Vietnamese Spicy Cilantro Pork Po-Boy (Banh Mi)


This delicious fusion of New Orleans and Vietnamese cuisines features marinated roast pork, creamy mayonnaise and a garnish of fresh cucumber, cilantro and sweet-tart pickled vegetables – all loaded onto airy French bread.

Meatball & Onion Gravy Po-Boy

Bring on the napkins, because they’ll be needed for this messy po-boy. Use toasted, thick-sliced bread or a French loaf and enjoy the knockout flavor combination of beefy meatballs, bread, mayonnaise, gravy and onions.

New Orleans Crawfish Bread

Homemade Crawfish Bread

This popular take on the famous New Orleans Jazz & Heritage Festival Crawfish Bread features Louisiana crawfish tails tossed in a generously seasoned, cheesy cream sauce, all piled on French bread and baked in the oven.

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.