Looking for a hot sandwich for a summer day? Let’s take a trip to New Orleans. Yes, I know they have luxurious restaurants, but more humble fair, even street food, is excellent there, as well. One of the most basics is a po’ boy shop, serving red beans and rice, jambalaya, and shrimp po’ boys.
A Po’ Boy (poor boy) is a traditional submarine sandwich of Louisiana. They almost always consist of meat or fried seafood, stuffed in a baguette or similar crusty bread. The bread is an integral part of the sandwich, using a crusty bread similar to a baguette. It’s so popular, there’s a po’ boy festival each year. I don’t want to wait until late fall, though, so I thought I’d get an early start.
There are many stories relating the origin of the po' boy sandwich. One popular theory sayd that "po' boy" was coined New Orleans restaurant owners Benny and Clovis Martin, who were former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers served the strikers free sandwiches. The Martins' restaurant workers referred to the strikers as "poor boys", and the sandwiches took on the name.
A “half po’ boy” is six inches long, and about the right size for me. Baguettes can vary in size. I used one that was about 2 feet long, and 2 1/2 inches in diameter. All kinds of meat and sausage can be used, but this version features fried shrimp. Sort of.
As many of you know, I like to cook, but I don’t always like to cook from scratch. You’re more than welcome to make your own breaded and fried shrimp for this, but I used frozen breaded popcorn shrimp, cooked in the oven. Some days the extra work is worth it. Some days it’s not.
Rimmed baking sheet
1 pound frozen breaded popcorn shrimp
1 long baguette
1 large tomato, cored and thinly sliced
1 large dill pickle, finely diced
1 teaspoon Cajun seasoning
1/2 cup mayonnaise
2 teaspoons lemon juice
salt and pepper to taste
4 green lettuce leaves
Spray the baking sheet with cooking spray. Spread the frozen shrimp evenly on the sheet. Sprinkle with the Cajun seasoning and bake according to package directions.
In the meantime, cut the baguette loaf into four 6-inch pieces. Slice each piece crosswise to open the sandwich like a hot dog bun, being careful not to cut all the way through. Use your fingers to hollow out the inside of the baguette pieces, removing some of the inside crumb from both top and bottom crusts. Save the removed bread crumb for making fresh breadcrumbs, later.
Spread the mayonnaise evenly and liberally inside each hollow crust. Sprinkle with lemon juice and season with a bit of salt and pepper. You can add more Cajun spice at this point if you like it spicer.
When the shrimp is done cooking, spread the pickles and shrimp into the bottom crusts. Top each sandwich with tomato slices and a lettuce leaf and fold the sandwich back up to make it whole.
Makes 4 sandwiches.