Name: How New Orleans' Best Po-Boy is Made | Made to Order | Bon Appétit
Uploaded: 2026-03-07T21:51:35.000Z
Duration: 9 min 33 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I'm here at guy's po boys, new orleans, louisiana.

I've made over a million po' boys in this one spot, on this one corner, at this one counter.

Everybody in the city is making shrimp po boys.

If I want them to come to me, I gotta make sure this sandwich is gonna be perfect.

There's a lot of different fillings out there for po boys.

This is a white shrimp, even though it looks great.

Even though it looks pink, this is more of a bolder flavor.

Our shrimp come in frozen like everybody else's shrimp.

If something is sedentary in a pond, they don't have the flavor these shrimp have.

I'm checking for shells, tails, pieces of head, anything that's not shrimp, this is the spot to find it.

The eggs are to keep the breading on the shrimp.

I want them to be homogenous at this point.

When I put them over the shrimp, I'm going to make it look like a pudding.

All right, now I'm going to mix the flour, yellow corn flour, preferably this Indian girl.

If I don't have this Indian girl, I am upset.

Put any other little spice you want to taste in there, people think, oh, it's Southern cooking.

No, you don't really want to kill it with spice.

All right, so now that that's all mixed, remember I was telling you we're going to make a pudding out of it?

And it looks like it's going to make the Bread and stick a little too much, but

It looks like I'm just mixing them up, but I'm not.

And the reason being why I'm working it so much is I call it a yellow belly.

The belly, when they pack it full of flour and they don't shake it enough, it fries into a ball.

And then all the outside is going to be cooked.

And when you open it up, the belly is going to still be yellow raw.

As I'm putting them in here, it looks like I'm just gently tossing them.

It's got a little grip to it and then I fluff them out.

The ones in the middle are never gonna get cooked.

You see how I packed them with batter and the batter came off?

Now I'm gonna drop these in fryer set at 350 and here we go.

I'm gonna let them fry for 30, 40 seconds.

See, all the moisture is cooking out right now.

I'm waiting for them to firm up just enough to where when I shake them in the fryer, I'm not washing the batter off of them.

They all fry individually and we don't get those clumps.

That's not good because the middle's not gonna be cooked.

I'm gonna give it a second shaking for everyone.

If you can make it better, make it yourself.

These people are a little startup company.

Look, since 1896, no, they've been doing this a long time.

This piece of bread is only going to last one day.

This is a four day old piece of red dust done.

Obviously this is not going to make a po boy.