FOOD NEWS
'Debris' Is The Louisiana Term That Takes Sandwiches To The Next Level
BY JULIA HOLLAND
About a decade after the first po'boy sandwich was created, the roast beef po'boy became a New Orleans sensation, giving rise to the now Louisiana-famous term "debris."
According to Mother’s Restaurant, the self-proclaimed originator of the term, debris is the remnants of beef that fall off the chuck as it’s being sliced and served in a sandwich.
These discarded beef shavings sit marinating for hours in the gravy that collects at the bottom of the bin. The original owner of Mother’s, Simon Landry, coined the term.
A customer at Mother’s requested the bits of beef in the gravy instead of the slices. Landry called the remnants "debris," and the term now refers to a meaty sandwich upgrade.
Many restaurants in Louisiana now add all bits and drippings from an array of leftover slow-cooked meats into one savory sandwich filling. It can also be used as a sandwich topper.