Loading...
Tender, slow-cooked chuck roast shredded and soaked in its own rich, savory gravy. Piled high on crusty French bread, this New Orleans classic is the ultimate comfort food sandwich.
For 4 servings
Sear the Beef
Sauté Aromatics
Build the Gravy
Tender, flaky mahi-mahi fillets coated in a bold Cajun spice blend and seared to perfection in a cast-iron skillet. This classic dish delivers a smoky, spicy crust and a juicy interior, ready in under 20 minutes.
Smoky, spicy, and incredibly flaky salmon with a signature blackened crust. This Cajun-inspired classic comes together in under 20 minutes, making it a perfect, flavor-packed weeknight dinner.
Tender mirliton squash shells filled with a savory blend of shrimp, crabmeat, and classic Cajun seasonings. A beloved Louisiana side dish that's hearty enough for a main course.
A classic Cajun stew featuring tender chicken simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. This hearty and flavorful dish from Louisiana is pure comfort food, perfect served over a bed of fluffy white rice.
Tender, slow-cooked chuck roast shredded and soaked in its own rich, savory gravy. Piled high on crusty French bread, this New Orleans classic is the ultimate comfort food sandwich.
This cajun_creole recipe takes 200 minutes to prepare and yields 4 servings. At 1729.84 calories per serving with 91.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook the Roast
Create the Debris
Assemble the Po'boys
Add 1/2 teaspoon of cayenne pepper along with the Creole seasoning, or add a few dashes of your favorite Louisiana-style hot sauce to the finished gravy.
After piling the meat onto the bread, top with a slice of provolone or Swiss cheese and place under a broiler for 1-2 minutes until the cheese is melted and bubbly.
Substitute the beef chuck roast with a 3 lb boneless pork shoulder (Boston butt) and follow the same cooking process for a different but equally delicious result.
After searing the beef and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender.
Beef chuck roast is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides a significant amount of heme iron from the red meat. Heme iron is highly bioavailable, meaning it's easily absorbed by the body, and helps in the formation of red blood cells to prevent anemia.
Beef is a natural source of several B-vitamins, particularly B12, which is crucial for nerve function and energy production, and niacin (B3), which supports metabolism.
The 'debris' (pronounced day-bree) refers to the tender, shredded bits of roast beef that fall off the main roast during the slow-cooking process and dissolve into the rich, savory gravy. It's what makes this po'boy so messy and delicious.
Authentic New Orleans French bread is ideal. It has a very crisp, flaky crust and a light, airy interior that perfectly soaks up the gravy without falling apart. If you can't find it, a good quality, crusty baguette is the next best choice.
Yes. For a slow cooker, follow the searing and sautéing steps on the stove, then transfer everything to the slow cooker and cook on low for 6-8 hours. For an Instant Pot, use the sauté function for the initial steps, then pressure cook on high for 60-75 minutes, followed by a natural pressure release.
Store the beef debris and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat until warmed through. Do not assemble the sandwiches until you are ready to eat to prevent soggy bread.
This is a rich, indulgent comfort food. While it provides significant protein and iron from the beef, it is also high in calories, fat, and sodium. It's best enjoyed as an occasional treat rather than a regular meal.
A single Roast Beef Debris Po'boy can range from 800 to 1200 calories, depending on the size of the bread portion, the amount of meat, and the quantity of mayonnaise used.
Authentic debris gravy is traditionally thin to soak into the bread. However, if you prefer a thicker gravy, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering gravy until it thickens.