Recreating the Caesar’s Superdome Po’boy
Calling all Saints fans! As we know, the Caesar’s Superdome has tons of great food to offer on game day. But, there is one menu item that sticks out above the rest: the Caesar’s Superdome Po’boy. Ever since we saw fans enjoying this crispy, warm sandwich, we knew that recreating it at home would be a fun challenge.
Ingredients
Instructions
STEP 1:
Preheat your oven to 400 degrees, slice your French baguettes in half, and pop them in the toaster until nice and golden.
STEP 2:
Once your oven is preheated, place your fried shrimp on a baking tray and cook for 15 minutes. You can make the fried shrimp yourself, but I cheated and bought frozen.
STEP 3:
Spread mayo onto toasted bread and then top with fried shrimp, sliced tomato, shredded lettuce, and pickles. Close the Caesar’s Superdome Po’boy and press firmly to make sure it is secure.
You can also use chipotle mayo if you like spicy food. The Caesar’s Superdome Po’ boy is definitely on the hot side, so I opted to use regular mayo based on my spice preference.
What is the Caesar’s Superdome Po’boy?
The Caesar’s Superdome Po’ boy is one of the signature foods served at Caesar’s Superdome stadium in New Orleans, Louisiana. The sandwich can be found at a few of the “Dressed Or Not” food locations in the stadium. The locations offer Fried Shrimp, Cochon De Lait, and Wild Mushroom Po’ boys so that everyone can enjoy this kind of sandwich, even vegetarians.
Po’ boys are a New Orleans, Louisiana staple and loved by many. The reason why this Superdome version is so famous is because fans adore this Louisiana original on game day, celebrating the Saints. As you can see from the picture above, this sandwich is an inspiration of fried deliciousness that we made our mission to recreate.
What is the history of a Po’ boy sandwich?
The Po’boy sandwich wasn’t started with Caesar’s Superdome po’boy. It has a long history dating back to 1929 in New Orleans. The so-called poor boy (po-boy) sandwich originated from the Martin Brothers’ French Market Restaurant and Coffee Stand in New Orleans during the 1929 streetcar strike.
The issue of the origins of the term “poor boy” is a subject of frequent controversy, particularly now that the majority of those who remember the 1929 strike have passed away. A popular legend suggests that the strikers were fed French-fry po-boy sandwiches, but it is worth noting that feeding former Union brothers potatoes with gravy on bread would have been considered highly insulting.
Furthermore, in a 1949 interview, Benny Martin referred to the French-fry poor boy as a recent aberration favored by teenagers and noted that most of the original po-boys featured cheaper cuts of meat.
Some have posited that the term “poor boy” may have originated from the phrase “pour bourre,” which translates to “for tips.” According to this story, Ursuline nuns gave the tips of their French bread loaves to beggars in the late 1800s. While it is true that the sisters, along with many others, provided handouts to the poor, there is no documentary evidence to suggest that New Orleanians were ordering “poor boy” or “pour bourre” sandwiches from newspaper articles or restaurant menus during this period.
The poor boy sandwich represents a deep connection to the familiar corner grocery, bar, or restaurant – the establishments that served almost all of the poor boy sandwiches consumed in the city. Additionally, the sandwich serves as a symbol of the prolonged decline in status experienced by organized workers in the city from the mid-1900s onward.
Next time you try a Caesar’s superdome po’boy, think about all the rich history you are enjoying.
Chicken Tenders Taylor’s Version
Copycat Caesar’s Superdome Po’ Boy Recipe
When making this Caesar’s Superdome Po’boy you could, of course, use homemade fried shrimp, but out of convenience, I opted for store-bought. If you wanted to make the shrimp homemade it would be similar to if you were making fried chicken. First, you coat the shrimp in buttermilk and let the shrimp marinate for around 10 minutes to soak up the flavor. Then transfer the marinated shrimp into a breading. For the breading combine flour, panko breadcrumbs, salt, pepper, garlic powder, paprika, cayenne pepper, and onion powder.
Toss the marinaded shrimp in the breading until fully coated and transfer to a pot of hot oil. Fry the shrimp in batches for 3-4 minutes and transfer to a cooling rack once golden brown. You can also try air frying the shrimp if you want to save some oil in the process.
If you don’t want to go through the hassle of making your own fried shrimp and want to buy pre-made instead, I linked an option below. This will still give you that mouthwatering crunch and flavor combination in a typical Po’ boy.
Now, you have all the resources you need to recreate this iconic Louisiana sandwich. It’s actually surprisingly quick and easy to make, especially with a few shortcuts. While traveling to a Saints’ game might be more fun, you can enjoy one of the best football sandwiches right at home with our copycat recipe.
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