New Orleans‑Style Blackened Fish Po’ Boy

Louisiana’s po-boy sandwich isn’t just a submarine – it’s a slice of New Orleans history. The sandwich became a fixture in 1929 when former streetcar conductors Benny and Clovis Martin started serving free French-bread sandwiches to striking streetcar workers from their French Market Coffee Stand. The Martins had a special 40-inch loaf baked by John Gendusa so they could feed dozens of “poor boys” with inexpensive cuts of meat. The name “poor boy,” later shortened to “po-boy,” first appeared during the 1929 streetcar strike and replaced older terms like “loaf” and “loaves.” Today the crisp French bread is stuffed with everything from roast beef to shrimp, oysters, catfish, and even fried eggplant. Boudreaux T’s, our blackened seafood seasoning, gives this version a bold crust on flaky white fish without overpowering the sandwich. Layered with lettuce, tomato, and mayo, it’s a quick Gulf Coast-inspired po’ boy that keeps the focus on the fish and the bread.