Just in time for AALS

The New York Times profiles the Po’Boy, along the way mentioning several different N’awlins sandwich shops which offer them. The article mentions sorts of varieties of the classic sandwich, and they all sound delicious: “fried shrimp po’ boys made with Louisiana shrimp and Creole tomatoes, and of grilled shrimp po’ boys, shingled with fried green tomatoes and slicked with rémoulade sauce,” and on and on and on.

I am definitely ready for a sandwich.

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