Editing Po' boy (section)

==Preparation==
A po' boy may contain a wide variety of fillings including roast beef, ham, fried shrimp,{{sfnp|Roahen|2008|p=111}} fried [[Crayfish as food|crawfish]],{{sfnp|Roahen|2008|p=111}} fried [[catfish]],{{sfnp|Roahen|2008|pp=109, 112}} [[New Orleans hot sausage|Louisiana hot sausage]],{{sfnp|Roahen|2008|p=112}} fried chicken, alligator, duck, [[boudin]], and rabbit listed among possible ingredients.<ref>{{cite news|title=2019 Oak Street Po-Boy Fest: Here's the mouth-watering po-boy menu|last=Bailey|first=Shan|work=NOLA Weekend|publisher=WVUE-TV Fox 8|location=New Orleans, Louisiana|url=https://www.nolaweekend.com/2019-oak-street-po-boy-fest-heres-the-mouth-watering-po-boy-menu/|access-date=April 6, 2021|archive-date=April 15, 2021|archive-url=https://web.archive.org/web/20210415151634/https://www.nolaweekend.com/2019-oak-street-po-boy-fest-heres-the-mouth-watering-po-boy-menu/|url-status=dead}}</ref>

"Po' boy bread" is a local style of French bread traditionally made with less flour and more water than a traditional [[baguette]], yielding a wetter dough that produces a lighter and fluffier bread that is less chewy. The recipe was developed in the 1700s in the Gulf South because the humid climate was not conducive to growing wheat, requiring wheat flour to be imported and thus less available.<ref>{{cite news|title=The Banh Mi and the Poboy|last=Carmichael|first=Emily|date=June 21, 2019|work=County Roads|location=Baton Rouge, Louisiana|url=https://countryroadsmagazine.com/cuisine/Louisiana-foodways/banh-mi-po-boy-new-orleans/#page=1|access-date=April 6, 2021}}</ref>

A "dressed" po' boy has shredded lettuce, sliced tomato, sliced pickles, and mayonnaise.{{sfnp|Roahen|2008|p=100}} Fried seafood po' boys can be dressed with melted butter and sliced pickle rounds. A Louisiana-style hot sauce is optional. Non-seafood po' boys will also often have [[Creole mustard]].

Aside from meat and seafood, cheese has also been a recognized ingredient since the [[Great Depression]],{{Refn|The [[Federal Writers' Project]], ''The New Orleans City Guide'' cited by Cohen.<ref name=cohen1950/>}} the sandwich's inception occurring at the beginning of that period (year 1929).<ref name=cohen1950/>

The fried oyster po'boys are also referred to by the distinct name "oyster loaf", and apparently have a different and older history.{{sfnp|Roahen|2008|p=106}}<ref name=times-picayune/>

In a New Orleans "sloppy roast beef" po' boy, thick cuts are served with gravy,<ref name=widmer/>{{sfnp|Roahen|2008|p=114}} or for the "CrockPot tender" type the beef is stewed down until melded with its sauce,{{sfnp|Roahen|2008|p=114}} while in a third style, thinner slices are dipped in beef ''[[Au jus|jus]]''.{{sfnp|Roahen|2008|p=114}} Garlic is an optional seasoning.{{sfnp|Roahen|2008|p=114}} Roast beef po' boys are commonly offered with "debris" (pronounced {{IPA|en|'deɪ bɹi|generic=yes}}), which is bits of meat that fall during cooking and are rendered into a near-gravy.<ref>{{cite news|title=Mother's roast beef po-boy exhibits few of the qualities that make sandwich great|last=Anderson|first=Brett|date=February 15, 2012|work=The Times-Picayune|location=New Orleans, Louisiana|url=https://www.nola.com/entertainment_life/eat-drink/article_008c7b84-4022-5b32-b3ba-60b725c3378f.html|access-date=April 5, 2021}}</ref><ref>{{cite news|title=The Truth Behind New Orleans' Nebulous Sandwich|last=Farley|first=David|date=July 4, 2017|work=BBC Travel|location=London|url=http://www.bbc.com/travel/story/20170630-the-truth-behind-new-orleans-nebulous-sandwich|access-date=April 5, 2021}}</ref>