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