SAUSAGE, PEPPER, AND ONIONS PO BOY

ingredients
1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Directions
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown
on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until
golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir
to combine, scraping the bottom of the pan with a wooden spoon to release all the browned
bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan
and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the
bread from the bottom side of each roll, being careful not to puncture the crust. Fill the
bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
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THE HISTORY OF THE PO BOY SANDWICH
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PO BOY SANDWICHES
A po' boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from
Louisiana. It almost always consists of meat, usually roast beef, or fried seafood, or
sometimes chicken or ham. The meat is served on baguette-like New Orleans French bread,
known for its crisp crust and fluffy center.[1]
A key ingredient that differentiates po' boys from other submarine sandwiches is the bread.[1]
Typically, the French bread comes in 10 oz (280 g), 32 in (81 cm) long "sticks". Standard
sandwich sizes might be a "shorty", measuring 57.5 inches (1319 cm); a quarter po'boy, 8
inches (20 cm); half po'boy, about 16 inches (41 cm); and a full po'boy, at about 32 inches (81
cm) long.[citation needed] The traditional versions are served hot and include fried shrimp
and oysters. Soft shell crab, catfish, crawfish, Louisiana hot sausage, fried chicken breast,
roast beef, and French fries are other common variations. The last two are served with gravy.
[2]
A "dressed" po' boy has lettuce, tomato, pickles, and mayonnaise; onions are optional. Fried
seafood poboys are often dressed by default with melted butter and sliced pickle rounds. A
Louisiana style hot sauce is optional. Non-seafood po' boys will also usually have mustard;
the customer is expected to specify "hot" or "regular"the former being a coarse-grained
Creole mustard and the latter being American yellow mustard.[3]
The New Orleans roast beef po' boy is generally served hot with gravy and resembles a
Chicago Italian beef sandwich in appearance and method of preparation, although the size,
bread, and toppings differ. To make it, a cut of beef (usually chuck or shoulder) is typically
simmered in beef stock with seasonings such as garlic, pepper, thyme, and bay for several
hours.[3] The beef can be processed into "debris" by cutting it to shreds when done (folklore

says that a po' boy roast is done when it "falls apart with a hard stare")[citation needed] and
simmering the shredded beef in the pot for a longer time to absorb more of the juice and
seasoning.
The sandwich was featured on the PBS special Sandwiches That You Will Like.
In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans and
San Francisco as "oyster loaves", a term still in use. A sandwich containing both fried shrimp
and fried oysters is often called a "peacemaker" or "La Mediatrice".[4]
There are countless stories as to the origin of the term "po' boy". A popular local theory
claims that "po' boy", as specifically referring to a type of sandwich, was coined in a New
Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, Louisiana),
former streetcar conductors.[5] In 1929, during a four-month strike against the streetcar
company, the Martin brothers served their former colleagues free sandwiches.[5] The
Martins' restaurant workers jokingly referred to the strikers as "poor boys", and soon the
sandwiches themselves took on the name.[5] In Louisiana dialect, this is naturally shortened
to "po' boy."[5]
New Orleans is known for its grand restaurants (see Louisiana Creole cuisine), but more
humble fare like the po' boy is very popular.[6] Po' boys may be made at home, sold prepackaged in convenience stores, available at deli counters and most neighborhood
restaurants.[6] One of the most basic New Orleans restaurants is the po' boy shop, and these
shops often offer seafood platters, red beans and rice, jambalaya, and other basic Creole
dishes.[6]
In 1896, George Leidenheimer founded his bakery, Leidenheimer Baking Company, on
Dryades Street. In 1904, the bakery moved to Simon Bolvar Avenue where the family
business still operates, and is one of the primary sources of po' boy bread.[1][3] Some former
street car workers opened their own sandwich shop and used cut potatoes and roast beef
gravy to make the first poor boy sandwich.[7] There is fierce competition between po' boy
shops, and resident opinions of the best po' boy shop varies widely.[2][8]
Each year there is a festival in New Orleans dedicated to the po' boy, the Oak Street Po'Boy
Festival.[9] It is a one-day festival that features live music, arts, and food vendors with
multiple types of po' boys. It is held in mid-November along a commercial strip of Oak Street
in the city's Carrollton neighborhood.[9] The festival gives "best-of" awards, which gives the
chefs an incentive to invent some of the most creative po' boys.[8]
Authentic versions of Louisiana-style po' boys can be found along the Gulf Coast, from
Houston through the Florida Panhandle. The term "po' boy" has spread further and can be
found on the Southeastern seaboard and in California, where it may instead refer to local
variations on the submarine sandwich.
In New Orleans, "Vietnamese Po' boy" is another name for the bnh m. This Vietnamese
sandwich can be found in stores and restaurants throughout the city (for example at Dong
Phuong Oriental Bakery), owing to the influence of Vietnamese immigrants, who brought
with them Vietnamese-French bakeries.[10]
South Africans have a similar sandwich called a Gatsby which is a sandwich on a long roll,
usually stuffed with French fries, lettuce, tomato and a meat (often chicken or Vienna
sausages).
The Po Boy has taken on many variations over time. The ingredients that were primarily used
were inexpensive. That is not the case today. In the 60s and 70s in Oklahoma, shrimp and
oysters were not readily available. It was truly a poor boy sandwich. Bologna and American

cheese were the primary ingredients with just a little ham and cotto salami to change the
flavor of part of the sandwich.

SHRIMP PO BOYS
Shrimp Po Boys with Remoulade Slaw (Shrimp inspired by Paul Prudhommes spice blend
for BBQ Shrimp)
1 pound medium Shrimp, peeled, deveined, and tails removed
1/4 cup Flour
1/2 teaspoon Salt
1/2 teaspoon White Pepper
1/2 teaspoon Paprika
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Thyme
1/4 teaspoon Oregano
1/4 teaspoon Aleppo Pepper
1/4 teaspoon Black Pepper
6 tablespoons Unsalted Butter
4 French Rolls, cut in half and toasted
sliced Tomato, optional
sliced Green Onion, optional
Remoulade Slaw, recipe follows
Combine dry spices in a small bowl. Combine with flour and mix well.
Pat shrimp dry, then dredge in the flour mixture. Heat butter in a skillet over medium high
heat. When butter has melted, start adding shrimp to the pan. Cook just until the shrimp starts
to turn pink, then turn over to cook an additional 1- 2 minutes.

Remove shrimp to a plate lined with a paper towel to remove any excess oils. Arrange each
sandwich by placing some remoulade slaw on a toasted french roll. Lay 8 10 shrimp over
the slaw and top with tomato slices and green onions if desired.
Makes 4 sandwiches.
Remoulade Slaw (adapted from Cooking Light Magazine July 2012)
3 tablespoons Mayonnaise
1 tablespoon minced Shallots
1 teaspoon Lemon Juice
1 teaspoon Worcestershire Sauce
1/2 teaspoon Dijon Mustard
1/2 teaspoon Prepared Horseradish
1/4 teaspoon Hot Pepper Sauce (such as Franks or Tabasco)
1/4 teaspoon Lemon Zest
1 clove Garlic, grated on a microplane grater
2 1/2 cups packaged Coleslaw mix
Combine first 9 ingredients in a medium bowl to make remoulade sauce. Add coleslaw mix
and toss to coat. Cover and refrigerate.

The New Po' Boy

INGREDIENTS
2 cups cornmeal
12 oysters, drained of liquor
1 cup buttermilk
3 strips thick-cut bacon, sliced thinly widthwise
1 large shallot, peeled and sliced thin
small head of green cabbage, sliced thin
green apple, peeled and diced
1 Tbsp apple-cider vinegar
2 Tbsp unsalted butter
4 brioche buns, split in half and toasted
METHOD

 Lightly dust a large plate with cornmeal and set aside. Coat oysters in the buttermilk, and
then dredge them in cornmeal and arrange on the plate, lightly dusting with more cornmeal.
Refrigerate up to an hour before cooking.

Beef Po' Boy

Yield: 4 Servings

Ingredients:
2lbs beef stew meat
2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons vegetable oil
cup flour
cup red wine
1 cups beef broth
1 cups chicken broth
1 large loaf French bread
1 head of ice berg large lettuce (shredded)
2 large tomatoes (sliced)
dill pickle slices
mayonnaise

Directions:

1. In a small bowl combine salt, pepper, onion powder, and garlic powder. Sprinkle the
seasoning mixture over the beef cubes. Heat vegetable oil in a large deep skillet to
medium-high heat. Add the beef cubes to the skillet and cook until brown. Sprinkle
the flour over the beef cubes and cook for 1 minute. Add the wine and cook until it
has nearly the slow cooker, at this point the mixture can be put in the slow cooker and
cooked for 5-6 hours on low or until the meat shreds easily).
2. Reduce heat, cover and simmer for about 1 hour and 30 minutes (stirring
occasionally) or until the meat shreds apart easily. Shred the meat in the pan using
either two forks or should be able to press down on it with a slotted spoon to break it
up. Slice the French bread in half lengthwise. Spread a layer of mayonnaise onto the
cut sides of the bread. Spread the meat with some of the gravy onto the top of the
bottom half of the French bread. Top with lettuce, tomato, and pickles.

CRAB PO BOY

cup mayonnaise
1 egg
1 teaspoon Old Bay seasoning
teaspoon red pepper flakes
juice of one lemon
2 cups crabmeat (8 ounces)
cup bread crumbs
cup mozzarella, grated
cup red bell pepper, diced
cup scallions, minced
1 cup bread crumbs, divided
2 to 4 tablespoons vegetable oil
8 bratwurst buns, toasted
shredded iceberg lettuce
purchased tartar sauce
Whisk mayonnaise, egg, Old Bay, pepper flakes and lemon juice together in a large bowl.

Gently stir in crab, cup bread crumbs, mozzarella, bell pepper and scallions.
Form mixture into golf ball-size cakes. Transfer to parchment-lined baking sheet that's been
sprinkled with cup bread crumbs. Sprinkle tops with remaining bread crumbs, press cakes
to flatten, then chill for 30 minutes to set.
Fry cakes in batches in 2 tablespoons oil over medium-high heat in a nonstick pan. Cook until
golden, 3-4 minutes per side, then drain on paper towels.
Arrange 3 cakes on each toasted bun, then top with lettuce and tartar sauce.

BLT PO BOY

Add Extra Cheese (American, Swiss, Cheddar or Mozzarella) .75

Add Lettuce, Tomato, Pickles & Mayo Dressed, Baby! .60
Can be made on a Leidenheimer Po-Boy Bun or Triple-Deck Texas Toast

ALLIGATOR AND CRAYFISH PO BOY

2 pounds chopped alligator tail meat (I pay $7.50/lb, so if you can find it it should be around
there)
1/2 cup water
Pinch of flour
2 cups chopped bell pepper, I used green, orange, and yellow
1 cup yellow onion
1 cup green onion
2 tablespoons parsley
1/2 cup lemon juice
Garlic to taste, minced
Cajun seasoning such as Tony Chachere's (pronounced Satch-Er-Ay) or Savoire's
(pronounced Sav-Wa). Tony's, as we call it down here, is the more popular of the two, and in
my opinion is also the better of the two.
Pinch of cayenne pepper
1/2 Tsp of hot sauce such as Tabasco
1/2 pound crawfish tail meat
6 slices Swiss cheese
1/2 cup (1/2 stick) butter
a bit of Chardonnay
2 loaves of Italian bread (po-boys are traditionally french bread)
Herb Butter
1 cup (2 sticks) butter
1 teaspoon garlic salt
2 teaspoons parsley
1 tsp lemon juice
Garlic (minced) to taste

Let's get to cookin'

The pile of white meat in the middle is 2 lbs of Louisiana Alligator meat. I was going to get
fresh crawfish tails instead of packaged, but hurricane Rita really put a hitch in my area's
normally abundant crawfish farming.
I obtained the meat from a place near me called Hebert's Specialty Meats, which happens to
be where the world-famous Turducken was invented. The Turducken is a turkey stuffed with
a duck stuffed with a chicken. The alligator meat ran me $15 for 2 lbs.
I tried to get my meat from a local alligator farm, as it would have probably been cheaper, but
they wouldn't answer the phone.

CATFISH PO BOY
Ingredients
1 pounds Cat Fish pieces 1/4 cup Cornmeal
1/4 cup flour
2 teaspoons Old Bay Seasoning
1/4 teaspoon garlic powder
1/2 cup buttermilk
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon Cayenne Pepper
Canola Oil
1/2 cup Tartar Sauce
4 Soft French Rolls, split
1/2 head Lettuce
1 large Tomato, sliced
Directions
Heat the oil in fryer to 350 degrees.
Combine cornmeal, flour, Old Bay, and garlic powder in a large, shallow dish.
Whisk buttermilk, hot sauce, salt, and cayenne together in a shallow dish.
Wash and blot catfish fillets using paper towels. Then dip each fillet into the buttermilk
mixture. Dredge both sides of the fillets in the cornmeal mixture. Shake off excess breading.
Fry the fillets a few at a time until golden brown, turning once about 8 to 10 minutes.
Dont over crowd the fry pan.
Finish frying the fish and lay on newspaper or paper towel to drain oil.
Spread 2 tablespoons tartar sauce onto French loaf halves. Layer with lettuce and tomato
slices. Transfer cooked fillets onto French rolls. Repeat with remaining fillets and serve.

CRAPPIE AND MOREL MUSHROOM PO BOY

This is a classic favorite made from awesome mushrooms and fabulous fish.

1. MAKE THE GRAVY

2. FRY THE FISH
3. FRY THE MUSHROOMS
4. PUT IT TOGETHER

Ingredients
1/2 cup buttermilk
2 tablespoons whole-grain mustard
1 tablespoon emeril's original essence or creole seasoning
1 tablespoon minced garlic
2 teaspoons louisiana hot sauce or other red hot sauce
4 (6- to 8-ounce) skinless crappie fillets
1 cup all-purpose flour

2/3 cup cornmeal

1 tablespoon coarse salt
2/3 cup vegetable oil, for frying
emeril's kicked-up tartar sauce, for serving (optional)
lemon wedges, for serving
GET YOUR BAGUETTE ROLLS AND SLICE THEM THE LONG WAY. SPREAD
EACH WITH ROUMELADE SAUCE. ADD LETTUCE LEAVES, TOMATO
SLICES, AND SLICES OF AVOCADO. SPREAD WARM GRAVY OVER ALL,
SALT AND PEPPER.
LAY THE FISH ON, THEN THE MUSHROOMS. FOLD AND EAT HOT!