Rich in Po'boys

Geaux Boy’s Shredded Chuck Roast Po’boy on Leidenheimer Bread 


A po’boy is only as good as its bread. That’s why this shredded chuck roast sandwich, right, is made using French bread from the Leidenheimer Baking Co. in New Orleans. Drizzled with gravy made from roast drippings, this po’boy is also rich in vegetable toppings of lettuce, tomato and pickles. Check website or call for daily location.

Geaux Boy Food Truck • 404-3879

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The secret to frying divine seafood is in the dredge. The eight shrimp on this sandwich are dipped in fresh farm eggs and buttermilk before being coated in flour and six mouthwatering seasonings. Bubba would approve.

Von’s Market and Eatery • 12953 N. Wintzell Ave., Bayou La Batre. 824-1444

Everything about this po’boy is big: from the crawfish, to the bread and the flavor. The 12-inch Gambino pistolette loaf is large enough to hold the half pound of fried mudbugs stuffed inside. Thankfully, there’s still room to spare for the shredded lettuce, tomato, dill pickle and purple onions. Bring your appetite.

The Galley at Gulfquest Maritime Museum  155 S. Water St. 202-6318

In the case of oyster po’boys, we’ve found ourselves a pearl. Eight Gulf oysters are coated in flour and cayenne pepper and fried to sweet perfection before being placed on a bed of lettuce, tomatoes, pickles and onions. An 8-inch loaf bears this sammie’s weight.

The River Shack • 6120 Marina Drive S. 443-7318

Did you know? Brothers and former streetcar conductors Benny and Clovis Martin opened a restaurant in New Orleans where they served sandwiches on French bread. During a streetcar strike in 1929, the brothers fed their former colleagues for free, jokingly calling these men “poor boys.” As hungry conductors entered the restaurant, the Martin brothers would exclaim, “Here comes another po’boy!” And the name stuck to the sandwich.

text by breck pappas • photo by ELISE POCHÉ

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