EAT YOUR WORLD

guides you to the best local dishes & drinks in
125+ cities.
See map now

Join the Project

EYW wants your food photos!

Lobster Cake Sandwich

Australia
eblech

Upload a photo now

Food Memories

EYW wants your food stories!

Fish 'n Chips With My Baby

Cervantes, Western Australia
eblech

For many Western Australians fish and chips on the beach is a well established ritual woven into many trips to the beach, particularly in the evening. This food that is common all over the world is particularly... Read more

Write a Food Memory now

Cinema to Savor: 6 Food Films We Love

September 16, 2014

Some required viewing for when you don’t want to cook, you don’t feel like

Read More

  • What to eat
  • How to burn it off
  • Where to Stay

<< back to foods in New Orleans

Po'boy: BBQ shrimp
A BBQ shrimp po'boy from Liuzza's By the Track in New Orleans.

What: Po’boys, it must be said, are large submarine/hoagie/grinder sandwiches with a funny name. But the New Orleans po’boy, popular at lunch among working locals, is notable because (a) the bread is always a fluffy, crunchy baguette-like French loaf and (b) it’s most often filled with high-quality fried seafood (shrimp, oysters, catfish, soft-shell crabs) or roast beef. The etymology of the name is not entirely clear, but the most likely story involves a restaurant that, during a 1920s transit strike, provided free, large sandwiches to the transit worker “poor boys.” Nearly all po’boys have the option of coming “dressed,” which entails the addition of lettuce, tomato, and mayo. There are exceptions, of course (like this BBQ shrimp po’boy), but no matter what, you know you’re getting cheap, filling comfort food that’s sure to satisfy. 

The mix of buttery, peppery BBQ shrimp and fresh French bread is nontraditional, but it’s a wonder no one thought to combine these two NOLA staples sooner. The loaf is partially hollowed out so its crust really envelops the shrimp and holds together (most of) its piping-hot sauce—a smart technique that allows for more shrimp and less bread, and makes the sandwich much easier to eat. Somehow the bread doesn’t get too soggy, though be forewarned that each bite is like hot lava squirting from the bread’s chewy innards...delicious, flavor-filled hot lava.

Where: Casual locals’ favorite Liuzza’s By the Track (1518 N. Lopez St., map) in Mid-City is celebrated for this po’boy. Its BBQ sauce is extra peppery, its shrimp fresh and plump.

When: Mon-Sat, 11am-7pm

Order: The BBQ shrimp po’boy ($13.95); we also hear the Creole gumbo, “breathtaking beef” (garlic-stuffed roast beef), and garlic oyster po’boy are worth making the trip for. Definitely try an Abita Amber here; it’s served in big, frosty, chalice-like glasses (see local craft beer) that make it taste better than it actually is.

Good to know: From the French Quarter, it’s very easy to get to Mid-City (the ’hood of Parkway Bakery & Tavern, too; see fried seafood po’boy) by taking the Canal Street streetcar. Mid-City has a wonderful neighborhood feel. If you’re there during the day, spend some time exploring nearby City Park, Bayou St. John, and St. Louis Cemetery #3.

Alternatively: During weekday lunch, Uptown Italian-Creole restaurant Pascals Manale (1838 Napoleon Ave., map), which invented BBQ shrimp back in the 1950s, offers a BBQ shrimp po’boy, for which the French bread is similarly hollowed out and the saucy (peeled) shrimp poured in.


Related Posts Plugin for WordPress, Blogger...
 

New Orleans Guide

Kindle now on Amazon.com!

New Orleans Food & Travel Guide by Eat Your World

Download our New Orleans Food & Travel Guide to your Kindle, smartphone, or tablet and get the inside scoop on the best quintessentially NOLA dishes and drinks, plus a bonus EYW itinerary: “A Perfect Weekend in New Orleans.” $3.99

Click here to buy




Forgot password