It’s been said that New Orleans has its own food culture.  Being a native myself, I always assumed that only meant seafood and “Cajun food;” and, the we way we prepare it. Growing up, we had po-boys a lot. My favorite was the parasols roast beef and “quick check’s”  shrimp/oyster.  For those that don’t know, a po-boy is essentially a large submarine style sandwich served on French bread with our twist of course.  There is a long store behind them, which I’ll let you find on google.  I won’t do the story justice.  I knew po-boys were only a New Orleans thing, I just didn’t realize how sought after they were until moving away.  Clearly we do all food special in New Orleans; even our sandwiches.  New Orleans French bread cannot be replicated outside of New Orleans.  It just can’t, because of the climate. However, if you take a good loaf of

French bread and put it in the oven at 350 long enough for the crust to get crispy and the inside to stay soft, you can get a similar experience.

For this, I just did the classic roast beef, my way.  There are many recipes for this and debris, which is similar.  

For this we’ll need:

Beef roast 

I head of garlic- pealed 

1 onion sliced julienne 

Salt 

Pepper 

Worcester 

Pickapeppa sauce 

Beef stock 

Beef base 

Cajun seasoning 

Dark roux(oil and flour cooked until dark in color) 

Loaf of French bread 

Condiments and dressing of your choice I use:

Mayo

Whole grain mustard 

Lettuce

Tomato 

Red onion 

1 toe of garlic every half inch on top and bottom 

Season with salt/pepper

Sear on all sides 

Put in crock pot and cover with sliced onion, a teaspoon of Cajun seasoning, I can beef stock, beef base, Worcester sauce and pickapeppa sauce. 

Cook low in crockpot for 8hours 

Remove, shred in a separate bow 

While the shredded roast is in bowl add some roux to the left over juices and stir until thickened. 

Add the roast back in and incorporate fully with the juicy juice 

For the roux: 

Use equal parts oil and flour. 

Cook on medium heat and keep stirring until you have a dark chocolate color.  Should take 30-40 minutes.  You can also buy a jarred roux or cook this ahead of time and store in the fridge. 

Warm your French bread in the oven and then slide, add desire condiments,  vegetables and a large helping of the roast.  

Enjoy