New Orleans is where the po boy sandwich first was conceived, and where it’s at its best. In addition to NOLA favorites, this list also includes a few must-eat versions outside the city along the Gulf Coast.
How does a po boy differ from a sub, hero, hoagie, grinder, wedge, or zep? First, there’s the bread, which is lighter and fluffier than the chewy loaves used in most northern versions; then there is a roster of ingredients seldom found in sandwiches outside of southern Louisiana. These include fried shrimp, crawfish, and/or oysters, roast beef debris (meat-laced gravy), and Creole mustard.
A friendly Cajun coffee shop with lattes and smoothies, Chickorys also serves great gumbo, brisket sandwiches and outstanding white chocolate bread pudding.
Big Daddy's serves some of the best fried seafood in south Alabama, next to the Fish River. Those in the know go for the soft shell crabs or crawfish.
A blue-collar cafeteria with blue-ribbon Creole fare, Mother's serves New Orleans classics with style and sass, three meals a day. Red beans and rice, please!