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How a labor strike led to the creation of the Po’ Boy sandwich
For anyone who is a fan of Louisiana’s Creole and Cajun cuisine, especially New Orleans fare, a po’ boy sandwich is a must. This is a submarine or hoagie-style sandwich served on a long, French-style roll. The protein on a po’ boy is usually seafood, such as battered and fried shrimp or oysters, but sometimes roast beef is used. Vegetable toppings such as shredded lettuce, onions, pickles, and sliced tomatoes are often included, but these can vary based on each restaurant’s creative take or the customer’s preference.
Finally, and perhaps most importantly, a po’ boy is typically topped with a healthy amount of remoulade, the sauce that best accompanies crab cakes. According to Serious Eats, remoulade is a French sauce made from a base of mayo and flavored with pickles, capers, spices and, of course, Louisiana-style hot sauce. In Louisiana, remoulade goes with seafood like peanut butter goes with jelly, po’ boy included. And what’s even more interesting is that this sandwich actually has a more exciting origin story than you might think.
The Po’ Boy was invented to feed streetcar strikers.
In the summer of 1929, contract negotiations for the New Orleans streetcar system were unsuccessful, so 1,100 workers from the Carmen’s Union went on strike (via New Orleans Historical.) There was a complete shutdown with no cars running for a few days, and the streetcar company brought in strikebreakers to get the cars running again. Union supporters used violence to try to stop the scabs from operating the cars (via 64 Parishes).
Many local businesses supported the strikers, and one, Martin Brothers’ French Market Restaurant and Coffee Stand, was run by two former streetcar conductors. Their letter read, “Our food is free to any member of Local 194…We will be with you until the h-l freezes, and when it does, we will provide blankets to keep you warm” (via Timoti’s).
Making good on their promise, the Martin brothers convinced their bread supplier to make massive 40-inch-long loaves to feed the workers, Timoti’s reports. The sandwich the brothers provided was a bit different than today’s version and typically included fried potatoes, gravy, and pieces of roast beef.
As for its famous name, the story goes that when the Martin brothers saw one of the strikers come into the shop, they said, “Here comes another poor boy,” which, over time, evolved into the po’ boy as we know it, which is perhaps one of the greatest sandwiches of all time.
So the next time you bite into a delicious po’ boy sandwich, remember its humble origins as a gesture of support for striking workers in New Orleans. It’s a testament to the resilience and creativity of the local community, and a reminder that sometimes the most iconic dishes have unexpected beginnings.
Whether you prefer the traditional seafood version or opt for the roast beef and gravy variation, the po’ boy sandwich remains a beloved symbol of Louisiana’s rich culinary heritage. Its unique flavors and historical significance make it a must for any food lover visiting the vibrant city of New Orleans.
Sources:
– https://www.mashed.com/781272/how-a-labor-strike-led-to-the-creation-of-the-po-boy-sandwich/
– New Orleans Historical
– 64 Parishes
– Timoti’s
FAQS
What is a po’ boy sandwich?
A po’ boy sandwich is a submarine or hoagie-style sandwich served on a long, French-style roll. It typically contains seafood such as battered and fried shrimp or oysters, although roast beef is sometimes used. The sandwich is topped with vegetable toppings such as shredded lettuce, onions, pickles, and sliced tomatoes, and finished with a generous amount of tartar sauce.
How did a labor strike lead to the creation of the po’ boy sandwich?
In the summer of 1929, during a strike by New Orleans streetcar workers, local businesses showed their support for the strikers. Martin Brothers’ French Market Restaurant and Coffee Stand, run by former streetcar conductors, provided free meals to the striking workers. They made sandwiches from massive 40-inch loaves of bread filled with fried potatoes, gravy, and roast beef. Over time, these sandwiches became known as “po’ boys” because of the comment the brothers would make when a striker walked into their shop.
What is tartar sauce?
Remoulade sauce is a French sauce commonly used in Louisiana cuisine. It is made from a base of mayo and flavored with pickles, capers, spices, and Louisiana-style hot sauce. Remoulade sauce is a perfect accompaniment to seafood dishes, including the po’ boy sandwich.
Are there variations of the Po’ Boy sandwich?
Yes, there are variations of the Po’ Boy sandwich. While the classic version features seafood or roast beef, different restaurants and individuals may put their own creative spin on the sandwich. The choice of protein and toppings can vary, allowing for customization based on personal preferences and regional influences.
Why is the po’ boy sandwich considered iconic?
The Po’ Boy sandwich is considered iconic because of its rich history and deep connection to the culture of New Orleans. It originated as a symbol of support for striking workers and has since become a beloved culinary tradition. The combination of flavorful fillings, fresh ingredients and the unique roll make it a staple of Louisiana’s culinary heritage.
Where can I try a po’ boy sandwich?
Po’ boy sandwiches are popular in the city of New Orleans and can be found in numerous restaurants, cafes and delis throughout the region. When visiting New Orleans, be sure to explore local restaurants and establishments that specialize in authentic Louisiana cuisine to experience the true flavors of a delicious po’ boy sandwich.