It’s always enjoyable to talk about tailgating food during LSU week. From black pots full of delicious gumbo, jambalaya or etoufee to boudin balls, crawfish boils and a host of many other cajun and creole delights, Louisianans know how to bring some flavor to a tailgate. For today, we will focus on a New Orleans classic: The Po’ Boy sandwich.
Tell a poor uninitiated soul that you plan to make a Po’ Boy and the first question is likely to be, “What’s the difference between a Po’ Boy and a regular sandwich?” The primary answer is the french bread that the sandwich is served on, which offers a bit of crisp.