The Story Behind Shrimp Po’ Boy Sandwiches
The Shrimp Po’ Boy sandwich is more than just a meal—it’s a cultural icon with deep roots in the history of New Orleans. This flavorful creation embodies the vibrant spirit of the city, blending bold Cajun flavors with the comfort of street food. To understand its essence, we must first explore its origins and cultural significance.
The Po’ Boy sandwich dates back to the 1920s and finds its roots within the Crescent City during a time of economic downturn. Legend attributes its creation to two brothers, Benny and Clovis Martin, who were former streetcar operators-turned-restaurant owners. Local legend has it that during a contentious streetcar workers’ strike in 1929, the Martin brothers decided to support those on the picket lines. They created an economical yet hearty sandwich made with leftover French bread loaves filled with fried potatoes and roast beef dressed with gravy. The workers, often referred to as “poor boys,” inspired the name. Over time, the sandwich evolved, expanding to include a variety of proteins such as fried shrimp, catfish, or oysters.
The Shrimp Po’ Boy is particularly noteworthy for its use of crispy fried Gulf shrimp, which reflects New Orleans’ intimate connection with the rich waters of the Gulf of Mexico. Seafood has always played a vital role in Louisiana cuisine, serving as both a source of sustenance and a signature component of its culinary identity. The shrimp, coated in a flavorful combination of cornmeal and Cajun spices, embodies the bold, seasoned profiles characteristic of Southern cooking. You’ll often find this version of the Po’ Boy at seafood markets, local delis, and even high-end restaurants, all with slight variations that reflect the personality of the chef.
No Po’ Boy is complete without its signature accompaniments, known in New Orleans as being “dressed.” This includes shredded lettuce, vine-ripened tomatoes, pickles, and a creamy, tangy remoulade sauce—a condiment as iconic as the sandwich itself. Remoulade, with its French origins, is yet another nod to the city’s rich culinary fusion of French, Creole, and Cajun influences.
The bread used for the Po’ Boy is equally significant. Authenticity calls for a lightly crispy-on-the-outside yet pillowy-soft French baguette, a hallmark of New Orleans style. This bread provides the perfect contrast to the crispy shrimp, adding a delightful textural element to each bite.
The Shrimp Po’ Boy transcends its working-class beginnings. It has evolved into a beloved staple at festivals, Mardi Gras celebrations, and casual family meals. It encapsulates the exuberance of New Orleans’ food culture—bold, unpretentious, yet profoundly satisfying. While it’s undeniably delicious, the Po’ Boy is also a symbol of community and resilience, born of necessity but elevated to cherished status over time.
To make one at home is to bring a little slice of New Orleans to your kitchen. From carefully marinating and frying the shrimp to crafting the perfect remoulade sauce, every step of this recipe celebrates the art of Southern cooking. Whether served on a sunny afternoon or as a hearty dinner, the Shrimp Po’ Boy guarantees a burst of flavors and a connection to its rich cultural heritage with each bite. Bon appétit—or, as they say in New Orleans, “Laissez les bons temps rouler!” (Let the good times roll!)
Shrimp Po’ Boy Sandwiches
Ingredients
Remoulade Sauce
- ½ cup mayonnaise preferably homemade or a high-quality brand
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce such as Tabasco, adjust to taste
- 1 tsp garlic powder
- 0.5 tsp paprika
Shrimp
- 1 lb large shrimp peeled and deveined
- 1 cup buttermilk for marinating
- 1 cup cornmeal preferably stone-ground
- ½ cup all-purpose flour
- 1 tsp Cajun seasoning
- 2 cups vegetable oil for frying
Assembly
- 4 medium French baguettes split and lightly toasted
- 1 cup shredded lettuce preferably iceberg
- 1 medium tomato sliced
- 1 piece pickle sliced
Instructions
- Prepare the Remoulade Sauce: In a bowl, whisk together 1/2 cup of mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tsp garlic powder, and 0.5 tsp paprika until smooth. Adjust seasoning to taste. Chill until ready to use.
- Prepare the Shrimp: Marinate 1 lb of shrimp in 1 cup of buttermilk for 20 minutes. In another bowl, mix 1 cup of cornmeal, 1/2 cup of flour, and 1 tsp of Cajun seasoning.
- Dredge marinated shrimp in this mixture ensuring an even coat. Heat 2 cups of vegetable oil in a large pan over medium-high heat (about 175°C or 350°F). Fry shrimp in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Assemble the Sandwich: Spread remoulade sauce generously on the toasted baguettes. Layer with shredded lettuce, tomato slices, and pickles. Top with crispy shrimp. Serve immediately while the shrimp are warm and crispy.
