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1946-1969 - Louisiana Creole cooks and New Orleans sandwich vendors in early 20th century
The Po' Boy is a traditional Louisiana sandwich featuring fried seafood or roast beef stuffed within a French bread loaf. Popularized mid-20th century in New Orleans, it is a signature Southern American comfort food blending French and Creole influences, often accompanied by lettuce, tomato, and tangy sauces.
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Difficulty
Medium
Prep time
20 minutes
Cook time
20 minutes
Total time
40 minutes
Servings
4
Region
Louisiana and the Gulf Coast
Era introduced
1946-1969
Introduced by
Louisiana Creole cooks and New Orleans sandwich vendors in early 20th century
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The Po' Boy sandwich traces its origins to early 20th-century New Orleans, created as an affordable meal for streetcar workers during strikes in the 1920s. Featuring local French bread filled with fried seafood like shrimp or oysters, or spiced roast beef, topped with lettuce, tomato, and mayonnaise-based dressings, it reflects the city's French, African, and Southern culinary heritage. The Po' Boy is now an iconic Louisiana dish loved nationwide.
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