Shrimp Po'Boy Fries Recipe (2024)

FAQs

What's in a po-boy? ›

What is a po-boy sandwich? Piled with lettuce, tomato and pickles and filled with roast beef, fried shrimp, oysters–or whatever you choose–po-boys are stuffed and slathered with sauce or mayonnaise, and then served between two long pieces of French bread.

This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.

A: The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Cayenne pepper, paprika, and chili powder can all add a spicy kick to your French fries. If you prefer milder flavors, try adding garlic powder or onion powder. For a more flavorful option, try using diced jalapenos or red peppers. You can also use different kinds of hot sauces such as Tabasco sauce or sriracha.

It is essentially a long hero-style sandwich loaded up with lettuce, tomato, pickles, protein, and sauce, which is usually mayonnaise. Traditionally a po' boy can have shrimp, oysters, clams, or roast beef. I prefer the shrimp Po' Boy to all of them because I feel it's the most flavorful.

It traditionally consists of meat, which is usually roast beef, ham, or fried seafood such as shrimp, crawfish, fish, oysters, or crab. The meat is served in New Orleans French bread, known for its crisp crust and fluffy center.

The Martins established their eatery in 1921, but it was not until 1929 that the bakery of John Gendusa first baked the bread to be used for this sandwich. In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches.

Although the po' boy-style sandwich existed in various forms before it was officially named, often as an “oyster loaf,” Michael Mizell-Nelson, PhD, has documented that the original po' boy was called a “poor boy” in solidarity with striking transit workers in 1929.

It was a staple menu item for years, but once the Popeyes Chicken Sandwich came into play, the Po' Boy was pushed to the wayside until it was discontinued altogether.

What happened to Popeyes PO Boy sandwich? ›

Meanwhile, Popeyes' signature Chicken Po' Boy, originally released in the US in 2003, is now officially discontinued.

Restaurants know that the best type of potato for french fries is starchy rather than waxy. If you don't pay attention to the type of potato you use to make your fries, you'll end up with fries that don't taste as good as the ones you get in a restaurant. Starchy potatoes are high in starch and low in moisture.

The majority of restaurants use frozen fries. We used to parboil the fries, cool uncovered in the fridge to let them dry, portion, freeze asap, then fry to order. To get really good fries you have to fry them twice: first in lower, second time in higher temperature.