We hope to see y’all out at the New Orleans Poboy Festival on November 16, and to start the celebration of New Orleans’ famous sandwich, we’ve put together the Ultimate Poboy Guide with everything you need to find, make or know about a good poboy. Ready to eat now? Check out our Top 5 all-star poboy recipes below.
Poboys 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 (the Official Mayo of Poboys!), and sliced pickle. New poboy recipes are created every day across New Orleans, and our Ultimate Poboy Guide will help you find your favorite.
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.
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.
Marinate some pork overnight and roast it on the grill in its own rich cooking juices for a homemade take on this fest favorite.
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.
Down bayou meets Gulf Coast when you bite into this spicy Louisiana-style sandwich. Crispy shrimp are piled high with a kick of Cajun heat and assembled on classic New Orleans French bread, dressed with lettuce, tomato and Blue Plate Mayo, of course.