Best 7 New Orleans Style Po Boy Recipes

LITTLE JEWEL "IRISH CHANNEL" ROAST BEEF PO'BOY WITH DEBRIS GRAVY

Steps:

• For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting.
• Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a bowl and incorporate. Completely cover the roast with the dry rub ingredients.
• Combine the beef broth, beer and Worcestershire in a large roasting pan, then add the bay leaves, carrots, onions and celery all around the edges. Put the roast in the center. Cover pot tightly with 2 layers of aluminum foil. Bake "slow and low" until it is soft, 8 to 10 hours.
• Remove the roast and shred with a fork. Save all the meat juices in the pan for the gravy.
• For the debris gravy: Melt the butter, then add the flour a little at a time, whisking constantly. Cook, whisking, until a blonde roux forms, about 10 minutes.
• Put roast beef drippings in a pot with 2 cups shredded beef and bring to a boil, then reduce heat. (Add canned beef stock if you want it thinner.) Slowly whisk in the blonde roux and cook, whisking, until it achieves desired gravy thickness.
• New Orleans-style po'boy sandwiches are traditionally served "dressed". That means lettuce, tomatoes, pickles and mayonnaise (the eggier the better!).
• You will need toasted and split French baguettes (hollow them out to make more room for the beef). Fully dress those suckers! (Add onions if you like.)
• Also, a good Louisiana-style hot sauce is recommended. Put lots of hot shredded roast beef on the sandwich and top it generously with piping hot "debris gravy". Eat it with an ice-cold beer for the authentic experience. Bon appetit!

NEW ORLEANS STYLE ROAST BEEF DEBRIS POBOY

Steps:

• MAKE 20 evenly spaced small cuts, about 1 ½ inches deep, all over pot roast, using the tip of a sharp paring knife. Insert garlic cloves as deep into the cuts as possible. SEASON the roast on all sides with salt and pepper. HEAT a 6-quart Dutch oven over high heat. Add oil, and when it is hot, sear the roast until it is very well browned on all sides, 4 to 6 minutes per side (don't be afraid to let the roast get very brown - this is where a lot of the flavor comes from). TRANSFER roast to a slow cooker, then carefully add stock and close lid. Set slow cooker to high and cook for 4 hours (and up to 6 hours depending on your machine). When roast is done, it should be fork tender. PULL meat apart into thin shreds, using two forks, and mix with accumulated drippings in bottom of pot. Allow meat to cool slightly and absorb juices before assembling poboys. (Roast can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed, covered and in a low oven, before assembling poboys.) PREHEAT broiler. HALVE each bread piece lengthwise and spread top and bottom halves liberally with mayonnaise. Place bottom halves on a baking sheet and spoon shredded meat over them, drizzling it with extra drippings. Top meat with cheese slices. BROIL bottom halves of bread with meat and cheese in oven just until cheese is melted, 2 to 3 minutes. REMOVE from oven. TOP with lettuce and tomato and sprinkle with hot sauce (if desired), add top halves of bread to each sandwich and serve immediately.

SHRIMP PO'BOY

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

NEW ORLEANS STYLE PO-BOY

Steps:

• Mix the first 9 ingredients together. Cover, and chill for at least 8 hours.
• Cut the French bread in half horizontally using a serrated or electric knife. Set the top of each loaf aside. Hollow out the bottom half of each loaf, leaving a 1/4 inch thick shell.
• Spoon the olive mixture evenly into each shell. Layer the sliced meats and cheeses evenly over the olive mixture in each shell. Replace the top of each loaf.
• To serve, cut each loaf crosswise into fourths.

PARASOL'S STYLE ROAST BEEF PO BOY RECIPE RECIPE - (4.2/5)

Steps:

• Bring the water to a rolling boil. Add the beef roast, when the pot comes back to a boil, reduce the heat to medium to medium high, you should have a heavy simmer. Cook for about 1 to 1 1/2 hours. Remove from the liquid and refrigerate until cold. Reserve about five cups of the broth, you won't need all of it, but keep some to thin the gravy out if necessary. While the beef is cooling make the gravy. Bring 3 cups of the reserved cooking liquid to a boil in a small saucepan. In a small bowl whisk together the flour, garlic powder, black pepper, salt, then the oil and kitchen bouquet, when thoroughly blended, whisk the mixture into the boiling broth, whisk together well, and bring to a boil, then reduce to a simmer. If necessary add a little of the reserved broth if the gravy is too thick. It should be. not too thick, not too thin. Let the gravy simmer for 20-30 minutes adjust for seasonings, it should have a good amount of salt as the beef has none. Preheat the oven to 350 F. When the beef is cold, slice it as thin as possible and lay the slices in a 9X9 baking pan. The thicker your slices are, the longer it will take in the oven, so slice thin. or your hungry ass will be waiting. Cover the beef with 2-3 cups of the gravy. Place into the oven 45 minutes to 1 hour, or until the beef is fall apart tender. Slice the bread in half lengthwise and lay both halves side by side. Slather a bunch of mayonnaise on both sides (I'll be the cholesterol devil on your shoulder: Come on, your doctor's not lookin', don't be stingy!). On the top half, add pickle slices, tomato slices, and 1 Cup of the lettuce. On the bottom half, add 1/2 of the beef and gravy mixture (please note, I super-sized the amount of beef in this recipe). Fold the top over the side with the beef and put on a sheet pan. Repeat with the second sandwich. Place the sheet pan in the oven for 2-3 minutes to crisp and warm the bread. Cut each sandwich in half and serve on paper plates for authenticity. Serve with your favorite cold beer, Barq's in a bottle, Zapp's chips, and a big ole' pile of napkins. Enjoy! Serves 2 hungry eating machines, or 4 light weights.

PO BOY BREAD

Steps:

• Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
• This can be used then or refrigerated for up to 3 days.
• Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
• Cover bowl and let sit for 20 minutes.
• Add salt and knead for 8 to 10 minuts until smooth.
• Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
• Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
• Divide into 4 pieces. Roll into baguettes about 16 inches long.
• Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
• Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
• Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
• Remove to a cooling rack and allow to cool for 20 minutes before slicing.

FAMOUS NEW ORLEANS PEACEMAKER PO BOY

Steps:

• Preheat oven to 400* F.
• No matter where you live, most French bread is very thick, and for this sandwich you want to taste more ingredients than bread. Slice the bread in half longways to make a top and a bottom. Pull out some of the soft center of the bread on both halves, but don't remove too much. Brush the inside of each half with the melted butter. Lightly toast the bread in the oven, and while you're waiting spread any remaining butter on the bread that you pulled out of the loaf and stuff your face. Smile and enjoy!
• On the bottom half of the toasted bread, spread it liberally with Creole Tartar Sauce. Generously layer the fried oysters, and squeeze a lemon wedge over the oysters and a few drops of hot sauce if desired.
• Place the cheese slices across the oysters. Now add the bacon on top of the cheese. At this point if you want the cheese melted put just the bottom half into the oven for about a minute or two just to reheat the oysters and bacon. Set bottom half aside.
• On the top half of the toasted bread, spread it liberally with Cajun Cocktail Sauce. Layer dill slices on top of the cocktail sauce, then add the shredded lettuce and finally top the lettuce with sliced tomatoes.
• Place both halves side by side and quickly flip the top half onto the bottom halve. Cut sandwich on a diagonal. C'est ci bon!