When it comes to finding the ultimate Perfect PoBoy in The Sipp, which has to have shrimp, arguably there is only one place to go … Bozo’s Seafood Market & Deli.
Bozo’s has been a staple in Pascagoula for going on seven decades, serving up fresh seafood for locals and visitors alike.
The legendary overstuffed shrimp po’boy is officially known on the menu as the Shrimp Overload Po-Boy.
If you are planning to order this massive sandwich, The “Overload” Upgrade:
A standard signature shrimp po’boy costs $12.
To upgrade it to the “Overload,” they pile on a full pound of fresh Gulf shrimp for a total of $20.
It’s like stepping back in time at this pillar of seafood history, as Bozo’s has a classic, old-school country grocery store atmosphere. You stand in line to order, walk to the front counter to pay, and then head back to the counter to wait for your mountain of fried shrimp.
The Perfect Poboy
The Bread
- A crisp crust and soft center: True French bread has a thin, crackly outside and an extremely soft, airy interior.
- The right shape: The loaf must be long and narrow, not dense like a standard Italian baguette.
- Warm and toasted: Warming the bread makes the outside extra crispy while keeping the inside soft.
The Filling
- Seafood or beef: Popular choices include golden fried Gulf shrimp, oysters, catfish, or slow-braised roast beef with rich gravy.
- Light batter: The seafood coating must be light and crisp, usually a mix of cornmeal and flour, so the natural flavor of the shrimp or oyster shines through.
- Piled high: You should never be stingy with the main protein.
The Dressing
- Good mayonnaise: A quality Southern mayonnaise forms the base layer on both sides of the bread.
- Fresh fixings: Add shredded iceberg lettuce, sliced ripe tomatoes, and dill pickle chips.
- A kick of spice: Finish the sandwich with a dash of hot sauce or a zesty Creole remoulade.
And if you want to experience the legend of The Sipp’s Perfect PoBoy, overstuff it.
