If you plan to host a Super Bowl LIX watch party, there’s no better place to draw inspiration from than New Orleans, the city’s host for this year’s game.

Known for its vibrant atmosphere, rich musical heritage, lively Mardi Gras celebrations, unique architecture, and amazing cuisine, New Orleans offers a plethora of classic dishes. Traditional favorites include gumbo, jambalaya, red beans and rice, étouffée, muffuletta, and beignets. However, let’s focus on the iconic Shrimp Po’Boy for your gathering.

A Brief History of the Po’Boy
The origin of the Po’Boy dates back to 1929 in New Orleans during a streetcar strike. According to local lore, two brothers, Benny and Clovis Martin, who were former streetcar employees, started a coffee stand and began feeding their fellow striking workers. They would create hefty sandwiches using half loaves of bread. It is said one brother would call out, “here comes another poor boy” every time someone came for a sandwich, which eventually morphed into the term “po’boy.” The name has since endured.

What Sets Po’Boys Apart?
According to food writer Ian McNulty, the key differentiator for a Po’Boy is the bread. He explains, “It is the essential component that distinguishes a Po’Boy from other sandwiches like hoagies or subs.” The bread referred to as French bread in New Orleans is not comparable to a baguette. It features a crisp, thin crust on the outside with a soft, airy interior, achieved through a fermentation process. This unique texture plays a vital role in balancing the fillings inside the sandwich.

In New Orleans, two primary suppliers of this special French bread are Leidenheimer Baking Co. and the smaller John Gendusa Bakery. For those trying to make a Po’Boy outside of Louisiana, it’s crucial to find a similar-type bread. If necessary, a baguette or Italian loaf can work in a pinch—though you might want to keep that suggestion under wraps!

Once you have your bread, consider how you prefer it dressed. A fully dressed Po’Boy includes shredded lettuce, sliced tomatoes, pickles, and mayonnaise, though any combination of these ingredients is considered dressed.

When it comes to fillings, options range from classic roast beef to fried oysters, but here we’ll opt for crispy, succulent fried shrimp. It’s best to select shrimp that are medium-sized, falling in the 31-40 range per pound. McNulty recommends that the perfect fried shrimp should spill out of the sandwich and serve as a snack on their own.

“The critical aspect with shrimp is to avoid overcooking them,” McNulty cautions. “When you begin to question whether they are finished, they likely are. Aim for a golden crust with a juicy center.” His top picks for Po’Boys in New Orleans are Parkway Bakery & Tavern and Domilise’s, a quaint neighborhood eatery.

Shrimp Po’Boy Recipe
Serves 4
Ingredients:
– 1 loaf New Orleans French Bread, or suitable French or Italian bread
– 1 pound medium (31/40 per pound) shrimp
– ¼ cup all-purpose flour
– ¼ cup cornmeal
– 2 teaspoons kosher salt, plus more for seasoning
– 1 teaspoon freshly ground black pepper
– ½ teaspoon paprika
– ½ teaspoon garlic powder
– ½ teaspoon cayenne pepper
– 1 large egg
– ½ cup milk
– Vegetable oil for frying
– For Dressing the Po’Boys:
– Remoulade sauce or mayonnaise
– Shredded romaine or iceberg lettuce
– Sliced pickles
– Sliced tomatoes

Directions:
Begin by slicing the bread in half horizontally and sectioning it into 2 to 4 portions based on your desired sandwich size. If preferred, scoop out some of the fluffy interior—a common practice for Po’Boys in New Orleans.
Combine the flour, cornmeal, kosher salt, pepper, paprika, garlic powder, and cayenne pepper in a shallow bowl. In another bowl, whisk together the egg and milk, seasoning with a pinch of salt and pepper. Prepare a wire rack over a baking sheet.

In batches, dip the shrimp in the milk mixture, ensuring they are fully coated. Using a slotted spoon, lift out the shrimp to let excess liquid drip, then dredge them in the flour blend, ensuring a thorough coating. For cleanliness, use a separate hand for wet and dry ingredients to avoid a messy situation.

Arrange the breaded shrimp on the wire rack, spacing them apart. Chill in the refrigerator for 15 minutes. On a large plate, place paper towels to absorb excess oil. Pour around an inch of oil into a deep skillet and heat over medium-high to 365°F. If you lack a thermometer, add a shrimp to the oil; if it sizzles gently and turns golden within 2 minutes, the oil is ready.

Fry the shrimp in batches, flipping them with a slotted spoon. They should take about 2-3 minutes to achieve a golden-brown crispness. Remove them onto the paper towel-lined plate and sprinkle with kosher salt as needed. Continue frying until all shrimp are crispy.

Spread remoulade or mayonnaise on the toasted bread, then layer shredded lettuce, the fried shrimp, tomatoes, and pickles. Add extra sauce and lettuce if desired, then place the top of the bread. Enjoy the shrimp Po’Boy immediately!