A remarkable Super Bowl upset by the hometown Saints has fueled a supercharged Mardi Gras festival in New Orleans this year. Partygoers from around the world will convene in the Big Easy over the next few days to bask in the sweet harmony of parading krewes, bouncing jazz, and some rich Southern inspiration.
Amidst the frantic pace of life in the French Quarter this week, a traditional local delicacy will save the day for many hungry inhabitants in need of a libation chaser. The Po’ Boy, Louisiana’s version of a sub/hoagie/grinder/hero, can often be the simplistic sandwich solution to a tired and wet day of celebration in New Orleans.
What is a Po’ Boy?
The best Po’ Boys start with the freshest French bread, which New Orleans’ humid subtropical climate helps to keep extra crispy on the outside, and soft and airy on the inside. What do you stuff inside a Po’ Boy? As the saying goes, “the world is your oyster,” and oysters are often a good place to start.
Fried oyster, shrimp, and catfish are common seafood fillings, though there really are no restrictions when it comes to ordering a Po’ Boy, and roast beef, sausage, and hamburger varieties are also common. Don’t forget that ordering your Po’ Boy “dressed” will get you shredded lettuce, tomatoes, mayonnaise and pickles.
Where should I get my Po’ Boy?
Hit up Johnny’s Po-Boys, a busy lunch counter in the French Quarter that has been frying up the staple sandwiches since 1950. Johnny’s offers one of the largest Po’ Boy selections in town, highlighted by the locally farmed fried oyster Po’ Boy, and the monstrous meat packed Judge Bosetta (Italian Sausage, hot sausage, ground beef, and Swiss cheese).
For more advice on what to do, see, and consume in New Orleans, visit our travel guide page.
[Photo credit: Creative Commons abundantc]
