As Super Bowl LIX approaches with New Orleans serving as its vibrant host city, the culinary traditions of this iconic locale come sharply into focus—the shrimp po’boy stands out in particular.
New Orleans is globally renowned for its diverse and rich culture, drawing inspiration from the city’s unique blend of music, festivals, and food. This year, with the city setting the stage for one of the biggest sporting events, the Super Bowl, enthusiasts are turning their attention to local culinary delights. Among these is the beloved shrimp po’boy, a sandwich with historical roots tied to the heart of New Orleans.
The origin of the po’boy dates back to a streetcar strike in 1929. It is said that Benny and Clovis Martin, former streetcar workers turned coffee stand owners, fed striking workers with sandwiches made from half loaves of bread. Each time a colleague approached, one of the brothers reportedly said, ‘here comes another poor boy,’ which quickly transformed into the term ‘po’boy.’
The quintessential element of a po’boy is its bread, distinctively referred to as French bread in New Orleans. Food writer Ian McNulty explains that this bread differs significantly from a traditional baguette; it features a thin, crisp exterior and a soft, airy interior. This unique combination of textures forms the base that holds all the sandwich fillings together, differentiating it from other sandwich varieties such as hoagies or subs. Although Leidenheimer Baking Co. and John Gendusa Bakery are the primary local suppliers, individuals outside the city can substitute with a similar loaf, like an Italian bread or a baguette, while being mindful of authenticity.
Deciding how to ‘dress’ the po’boy is the next step. Traditionally, a ‘fully dressed’ po’boy includes shredded lettuce, sliced tomatoes, pickles, and mayonnaise. Though varied fillings like roast beef and fried oysters are popular, this celebration focuses on fried shrimp, a choice celebrated for its crisp, delicate texture and rich flavor.
When preparing the sandwich, it is crucial to fry the shrimp to perfection. McNulty advises that the shrimp should be cooked until just done to ensure a tender bite. Selecting shrimp that are ideally sized at 31-40 per pound helps maintain balance in the sandwich. Moreover, a well-executed po’boy will have shrimp that artfully spill out of the sides, providing an additional tasty treat.
For those inspired to bring a taste of New Orleans to their Super Bowl festivities, preparing a shrimp po’boy at home can be both easy and rewarding. The process involves using ingredients such as cornmeal, flour, and various spices for breading, followed by a quick fry without overcooking. Once the shrimp are golden, they are nestled into the bread with your choice of dressings and sauces (such as remoulade or mayonnaise) for an authentic experience.
Incorporating shrimp po’boys into your Super Bowl celebration not only offers a taste of New Orleans but also pays homage to a tradition steeped in history and local culture. As fans gather to enjoy the game, the po’boy serves as a delicious reminder of the city’s culinary legacy.
