Po'Boy Sandwiches: Louisiana's Iconic Handheld Meal

What a Po'Boy Is and Why It Matters to South Carolina Dining

A po'boy is a sandwich built on a long, crispy French bread roll filled with fried seafood—usually shrimp or oysters—or roast beef, dressed with lettuce, tomato, pickles, and a thin spread of mayonnaise or remoulade. The bread is what sets it apart: it has to be crispy on the outside and soft inside, and it has to be long enough that the filling stays contained without falling apart in your hands. Po'boys originated in New Orleans during the 1920s, created as an affordable meal for working people, and they've become one of the most recognizable sandwiches in American food culture.

South Carolina restaurants serve po'boys because the state shares Louisiana's coastal access to Gulf shrimp and oysters, and because Low Country cooking—the traditional cuisine of South Carolina's coastal regions—has deep roots in the same Creole and Cajun traditions that shaped New Orleans food. When you order a po'boy in Charleston or Beaufort, you're eating something that belongs to both places.

Key Takeaways

• Po'boys are fried seafood or roast beef sandwiches on crispy French bread, originally from New Orleans but now served throughout South Carolina's coastal restaurants.
• The bread quality matters as much as the filling—it should be crispy outside and soft inside so the sandwich holds together without falling apart.
• Shrimp and oyster po'boys are the most common versions, though roast beef po'boys are also traditional and widely available.
• Po'boys are typically served with remoulade (a Creole mayo-based sauce) or plain mayo, and often come with a side of fries or coleslaw.
• South Carolina's coastal restaurants often add local touches to the traditional recipe, using Gulf shrimp and oysters from nearby waters.

The Bread: Why It's the Foundation of a Real Po'Boy

The bread in a po'boy is not an afterthought—it's the structure that makes the sandwich work. A proper po'boy roll is made with a lean dough (little to no fat) that creates a thin, crispy crust when baked. The interior stays light and airy so it can absorb the juices from the fried filling and the sauce without becoming soggy or falling apart. If the bread is too soft, the sandwich collapses; if it's too dense, it overwhelms the filling.

Many South Carolina restaurants source their po'boy bread from local bakeries or make it in-house because the bread has to be fresh—a day-old roll won't have the right texture. Some places use a roll similar to a hoagie roll but shorter and crispier. The best po'boys use bread that's been baked that morning and assembled to order, so the bread stays crispy right up until you eat it.

Shrimp Po'Boys: The Most Common Version

A shrimp po'boy starts with Gulf shrimp—usually medium to large—that are breaded and deep-fried until golden. The shrimp should be tender inside with a light, crispy coating that doesn't taste greasy. The sandwich is then dressed with shredded lettuce, sliced tomato, dill pickle chips, and remoulade or mayo, all piled onto that crispy bread.

In South Carolina, shrimp po'boys often feature local Gulf shrimp from waters off the coast, which means the shrimp are fresher and sweeter than frozen imports. The best versions use whole shrimp rather than shrimp pieces, so you get a satisfying bite of actual seafood with each mouthful. Some restaurants add a thin layer of hot sauce or Creole mustard under the remoulade for extra flavor.

Oyster Po'Boys and Other Variations

Oyster po'boys follow the same structure as shrimp but use whole oysters instead—usually three to five per sandwich, depending on the restaurant. The oysters are breaded and fried, which gives them a crispy exterior while keeping the meat tender and briny inside. This version is richer and more luxurious than shrimp, and it's a signature dish at many Charleston and Beaufort restaurants that have access to local oyster beds.

Roast beef po'boys, the other traditional version, use thinly sliced roast beef piled high on the bread and dressed with lettuce, tomato, pickles, and often gravy or au jus for dipping. Some restaurants also make po'boys with fried catfish, crawfish, or even fried chicken, adapting the sandwich to whatever protein is available or popular locally. The format stays the same: fried protein, crispy bread, simple toppings, and a sauce that ties it together.

Remoulade and Sauces That Make the Sandwich

Remoulade is a Creole sauce made from mayonnaise mixed with mustard, pickles, capers, anchovies, and hot sauce or cayenne pepper. It's tangier and more complex than plain mayo, and it's the traditional sauce for po'boys in New Orleans and throughout the Gulf Coast. South Carolina restaurants either make their own remoulade or use a version that's close to the original recipe.

Some places offer a choice between remoulade and plain mayo, or they'll put remoulade on one side and mayo on the other. A few restaurants add their own twist—hot sauce mixed into the mayo, Creole mustard, or a house-made sauce with local ingredients. The sauce is what brings all the elements together, so the quality and flavor of the sauce can make the difference between a good po'boy and a great one.

Where to Find Po'Boys in South Carolina

Po'boys are most common in South Carolina's coastal cities—Charleston, Beaufort, Georgetown, and Myrtle Beach all have restaurants that specialize in them or serve them as part of a broader Low Country menu. Many casual seafood restaurants, lunch spots, and food trucks in these areas offer po'boys, often alongside other fried seafood and traditional Lowcountry dishes like shrimp and grits or she-crab soup.

Restaurants that focus on traditional New Orleans or Creole cuisine are your best bet for an authentic po'boy, but many casual seafood places make them well too. If you're inland—in Columbia, Greenville, or Spartanburg—you'll find po'boys at restaurants that specialize in Gulf Coast or Creole food, though they may not be as central to the menu as they are in coastal towns. Asking locals or checking online reviews for "po'boy" or "po boy" in your area will point you toward places that take the sandwich seriously.

What to Order With Your Po'Boy

Po'boys are typically served with a side, and fries are the most common choice—either regular fries or shoestring fries, sometimes seasoned with Creole spices. Coleslaw is another popular side, especially with shrimp or oyster po'boys, because the cool, crisp slaw balances the richness of the fried filling. Some restaurants offer dirty rice, red beans and rice, or gumbo as sides, which ties the meal more fully into the New Orleans tradition.

A cold drink is essential—iced tea, lemonade, or a soft drink work well. The sandwich is rich and filling, so most people find that one po'boy plus a side is a complete meal. If you're at a restaurant that serves po'boys as part of a larger menu, you might also order a cup of gumbo or a small salad to start, but the sandwich itself is the main event.

Frequently Asked Questions

What's the difference between a po'boy and a regular fried shrimp sandwich?

A po'boy is specifically built on a long French bread roll with a crispy crust and soft interior, dressed with lettuce, tomato, pickles, and remoulade or mayo. A regular fried shrimp sandwich might use any kind of bread and different toppings. The bread and the sauce are what make a po'boy a po'boy—without those, it's just a fried shrimp sandwich.

Can I get a po'boy if I don't eat seafood?

Yes. Roast beef po'boys are traditional and widely available at restaurants that serve them. Some places also make po'boys with fried chicken or other proteins. Ask what options the restaurant has—many will make a po'boy with whatever protein you prefer, even if it's not the traditional version.

Is remoulade the same as tartar sauce?

No. Remoulade is a Creole sauce made with mayo, mustard, pickles, capers, and spices, while tartar sauce is usually mayo mixed with relish and lemon juice. Remoulade is tangier and more complex. Some people use the terms interchangeably, but they're different sauces with different flavors.

How do I eat a po'boy without making a mess?

Po'boys are messy by design—the bread is crispy, the filling is juicy, and the sauce drips. Eat it over a plate or napkin, and don't be shy about using extra napkins. Some restaurants wrap the sandwich in paper to contain the mess. The messiness is part of the experience, so embrace it.

Are po'boys expensive?

Po'boys range from affordable to moderate in price, depending on the restaurant and the protein. A shrimp po'boy at a casual lunch spot might cost between eight and fifteen dollars, while an oyster po'boy at a nicer restaurant could be more. They're filling enough that most people don't need anything else, so the total meal cost is usually reasonable.