<P> A "dressed" po' boy has lettuce, tomato, pickles, and mayonnaise . Fried seafood po' boys are often dressed by default with melted butter and sliced pickle rounds . A Louisiana style hot sauce is optional . Non-seafood po' boys will also often have Creole mustard . </P> <P> The New Orleans sloppy roast beef po' boy is generally served hot with gravy and resembles a Chicago Italian beef sandwich in appearance and method of preparation, although the size, bread, and toppings differ . To make it, a cut of beef (usually chuck or shoulder) is typically simmered in beef stock with seasonings such as garlic, pepper, thyme, and bay for several hours . The beef can be processed into "debris" by cutting it to shreds when done (folklore says that a po' boy roast is done when it "falls apart with a hard stare") and simmering the shredded beef in the pot for a longer time to absorb more of the juice and seasoning . </P> <P> Today traditional po' boy shops offer gumbos, bisques, jambalaya, crawfish kickers and boudin, a Cajun sausage . </P> <P> In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans and San Francisco as "oyster loaves", a term still in use in the 21st century . A sandwich containing both fried shrimp and fried oysters is often called a "peacemaker" or "La Mediatrice". </P>

Where did the name po boy sandwich come from