Comments on: Roast Beef Po’ Boy with Debris Gravy Recipe

By: Glenn

Glenn — Sat, 31 Oct 2009 16:44:25 +0000

I grew up in N.O. and used to go to Martin Brothers Original Po-Boy Restaurant on St. Claude Ave. (I’m talking about 60 years ago), to eat their Po-Boy sandwich at night after a date. They were the original po-boy restaurant for roast beef and they used sliced roast beef, not the kind in your picture, and plenty of gravy. They also made shrimp, soft-shell crab and combination(cheese and ham) po-boys. They were the BEST!!

By: Dan

Dan — Sat, 17 Oct 2009 20:34:42 +0000

Amazingly good, I have made it at least twice a year since ‘07. I made one change though. I was short on stock so I poured one of my homebrewed Baltic porters into it and it made a big difference. You should try it if you get a chance, it’s a real roasty, and malty beer and supports the flavors nicely. In case you can’t find a Baltic Porter, substitute a Russian Imperial Stout or a Dopplebock.

Cheers!

By: mcee lee

mcee lee — Sun, 30 Aug 2009 19:51:53 +0000

Hey ! you hit the bulls eye with this one.try this add 1/2 tsp.
zatarans liquid crab spice when you cook it.YA !YA !
i had it like that awile in N.O. last year and it knocked your socks off.

By: Nola Cuisine » Blog Archive » Parasol’s Style Roast Beef Po Boy Recipe

Wed, 22 Jul 2009 03:33:48 +0000

[...] Parasol’s Restaurant & Bar Roast Beef Po Boy with Debris Gravy Recipe [...]

By: Bill

Bill — Tue, 16 Jun 2009 21:05:19 +0000

I see people asking for the french bread receipe. I don’t live New Orleans anymore and do miss the food. What I have found that comes close to New Orleans french bread is the Pepperidge Farms, Hot and Crusty Twin French bread. Make sure you sprinkle the top with water before baking to make it crusty.
Also, making any kind of beef roast in a slow cooker makes great roast beef bo boys.

By: Terry

Terry — Wed, 10 Jun 2009 23:04:16 +0000

I grew up in the Irish Channel and ate at Parasol’s regularly. Roast beef poboy dressed, a Barq’s root beer, and half a roll of paper towels was always the order. As a kid, we always wore old clothes there because we would be covered in the gravy after a few bites. I was really good at licking the mixture of gravy and mayonaisse (pronounced mynez) off my arm. The only poboy that comes close to theirs is at Bear’s in Covington which is where i live now. I’m lookin forward to giving your recipe a try. It sounds great! I have to agree that Mother’s is for tourists and Parasol’s is for locals. Afterall, the locals know what a true poboy tastes like. As for da bread, toasted Leidenheimer’s was always our choice for homemade poboys.

Terry aka ThemaniacalRN

By: Doris

Doris — Tue, 09 Jun 2009 16:07:16 +0000

I grew up on the westbank. Eating Danny and CLydes roast beef po boys. For years I have wanted to mimic a New Orleans Roast beef Po Boy ..finally i have foudn the best recipe hands down!

I just finished enjoying my best ever home made po boy all the way in Northern Italy.

Thanks for sharing a bit of New Orleans with the rest of the world! I will be making this for my Italian Friends hehe.

By: NolaCO

NolaCO — Tue, 19 May 2009 21:08:40 +0000

For the Crescent City EXPATS…

if you are looking for good french bread…
and have a Vietnamese community near by,
the Viets make a darn good french loaf…
thanks to the Colonial French occupation…

normally a short loaf at about 10″ to 11″ or so…
but they do make normal sized loaves also…

spelled “banh,” which is pronounced “bun”

BTW, the viet Banh based sandwiches are very good in their own right IMHO..

certainly not a softshell crab or roast beef po-boy… but a very tasty alternative….

By: busta

busta — Mon, 20 Apr 2009 22:31:03 +0000

“My favorite place in New Orleans for a Roast Beef Po’ Boy (and Turtle Soup for that matter) is Mother’s on Poydras.”

You’re kidding, right? You must not be a local as we know that Mother’s roast beef po boys are not that good at all.

In fact most things at Mother’s would not sell good outside the French Quarter and they would go out of business within six months.

If it were not for the tourist, Mother’s would close down because the locals know the food is not worth the price they charge.

If you truly want a great roast beef po boy try R& O’s out in Buck Town by the lake. They make there own roast beef and french bread daily.

Also Crabbyjacks makes a good roast beef po boy but still not as good as R & O’s is.

By: ralph

ralph — Mon, 06 Apr 2009 19:40:24 +0000

i lived in ycloskey, south of chalmette in 1978 for a few months. is there still a resturant named mutt’s there?