If you love grabbing good, old-fashioned meals, it’s very likely you’ve gobbled down po’boys. This iconic New Orleans sandwich is as popular around the coast as it is in its home city, and you can always be sure to find Gulf Shores restaurants that have it on the menu.
How did this sandwich come to be? And why is it called a “po’boy”? There are a lot of fun facts behind this meal.
Po’ boys traditionally feature fried oysters, shrimp, crawfish, soft-shelled crab, or fish flakes in between two pieces of French bread. In the 1800s, a sandwich like this, popular in seaports like New Orleans and San Francisco, was called “oyster loaves.” Recipes for this meal appear both in an 1838 cookbook called The Virginia Housewife and a 1901 publication named The Picayune Creole’s Cook Book. Read more from this blog. http://bit.ly/2n2Nm7C