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Things To Do. If you're throwing a watch party for Super Bowl LIX, you couldn't ask for a better backdrop and inspiration than the game's host city, New Orleans.
The town is known for enticements, from its music scene to Mardi Gras to distinctive architecture and, ya know, food. There are plenty of traditional Cajun or Creole recipes, like gumbo, jambalaya, red beans and rice, etouffee, muffaletta, beignets. But I'm going to go with the classic Shrimp Po'Boy.
Po'boys were invented in New Orleans during a streetcar strike in The story goes that two brothers, Benny and Clovis Martin, former streetcar workers who had opened a coffee stand, began feeding striking colleagues with big sandwiches stuffed into half loaves of bread.
One of the brothers, it's said, would drawl ''here comes another poor boy'' each time someone approached for a sandwich, but it sounded more like ''po'boy. It is the foundation, and it is the thing that differentiates a po'boy from a hoagie, a hero, a sub or any other kind of sandwich," says Ian McNulty, food writer for the news site NOLA.
This combination of crisp to puffy textures makes the bed that both cradles all the fillings and stands up to them. Someone attempting to make a po' boy outside of New Orleans should try to find bread that matches those characteristics. In a pinch, you can use a baguette instead, or an Italian loaf, but maybe don't tell Ian I told you that was OK. Any combination of those is still dressed. For the filling, roast beef and fried oysters are popular po'boy options, but here I went with plump, crispy, fresh-from-the-pan fried shrimp.