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The po-boy is Louisiana's most widely eaten homegrown sandwich. Similar to the hoagie or submarine, the po-boy — variously spelled poboy, po'boy, or poor boy — is culturally representative of its city of birth, New Orleans, and the regions where it is most commonly consumed: southern Louisiana and the greater Gulf Coast.
The beauty of the po-boy is its malleability, the ability of the French loaf to envelope a diversity of fillings. The most popular stuffings are roast beef with gravy and fried seafood, most notably: shrimp, oyster, catfish, and soft-shell crab. Sliced cold cuts — turkey, ham, and the requisite cheese pairings — are available at every classic and contemporary po-boy counter.
French bread sometimes referred to as a "loaf," is the go-to vehicle for getting po-boy fillings to mouth. The bread's brittle-crisp exterior beautifully complements its airy-light interior. This contrast is due to a recipe that calls for more water and less flour than a traditional French baguette.
Today, the po-boy is a staple of Lafayette lunch counters and dining rooms. There are po-boy-centric lunch spots that serve familiar versions of the New Orleans sandwich, while others innovate on the po-boy's familiar fillings to arguably outshine anything the Crescent City serves up. Menus at seafood restaurants almost always have a listing of po-boys, with several places seeking to outdo the others, overstuffing their loaves with creative ingredients. The po-boy is anything but static.
Lafayette Parish has become a true po-boy region.
Discover the people and stories behind some of Lafayette's oldest po'boy places.
Over 70 stops throughout serving up this iconic sandwich.
Lafayette's blog showcasing the food, music, culture and history at the heart of Cajun & Creole Country.
See All PostsThe po-boy is Louisiana's most widely eaten homegrown sandwich. Similar to the hoagie or submarine, the po-boy — variously spelled poboy, po'boy, or poor boy…
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