OLD FAVORITES AND NEW FLAVORS Humble yet delicious, po’ boy sandwiches combine light and flaky French bread with rich and hearty fillings for a lunch treat loved throughout the South. This beautiful, full-color cookbook offers a wide variety of po’ boys from traditional New Orleans offerings to the author’s all new creations, including: • Blackened Shrimp • Andouille Sausage • Barbecue Brisket • Cuban-Style Pork • Fried Oysters • Pecan-Crusted Trout • Fried Alligator Tail • Bánh Mì Style • Creole Crab Cakes