Here's my Shrimp one.
Ingredients for a Shrimp or Catfish Po Boy Sandwich
1 pound fresh medium to large shrimp (peeled completely and deveined)
2-3 Thin Catfish filets (cut into strips)
Shrimp & Fish Fry mix or corn flour
� cup All-purpose Flour
1 tablespoon Sea Salt
2 tablespoons Tony�s Creole Seasoning
1-2 eggs
Milk
Canola or Vegetable Oil
French Bread or Po-Boy Rolls
Shredded lettuce
Tomatoes (thinly cut)
Slice Dill pickles

Optional: Yellow Mustard, Creole Mustard, Ketchup, Cocktail Sauce or Tartar sauce.

The Seafood: Prepare your Shrimp by peeling completely and slice the top open to remove the dark vein. Prepare Catfish by cutting into strips somewhat like chicken tender strips.

Seafood Batter: Prepare the egg wash by breaking an egg into a mixing bowl. Wisk in some milk (maybe a cup). Squeeze in a wedge of lemon or lime juice. In another mixing bowl, pour in the Shrimp & Fish Fry mix. Add � cup of flour, 1 tablespoon Sea Salt and 2 tablespoons Tony�s. Stir altogether well.

The Oil: Using a heavy bottom deep pot, skillet, or electric fryer, pour in fresh canola or vegetable oil. Always be careful to leave 2-4" from the top to leave room for the oil to bubble up. Optimal temperature is 350 to 375 degrees. An electric fryer either has an automatic temperature setting or a button to help you. If you are using a regular pot and do not have a thermometer, drop a small amount of the frying batter into the oil. If it bubbles up quickly, the oil is ready.
Note: Oil and water DO NOT MIX!! Keep water away from the hot oil. If you pour water on the oil, the mixture will explode. If the oil smokes or catches fire, cover it with a pan lid or cookie sheet. You can use baking soda to put out any grease fires, but be careful that you don�t spread the flames around.

Battering Seafood: Using your left hand, drop several pieces of shrimp or catfish in the egg wash and cover completely. Pull out and drop in the Shrimp & Fish Fry mixture. With your right hand, toss the seafood around to fully coat with corn flour. Shake off excess and place on a platter. Continue this process until all seafood is coated.

Deep Frying: Once the oil is properly heated, carefully drop seafood into the oil. Be careful not to overcrowd the pan. Seafood should freely move around. Seafood will be ready in just a couple minutes. It should be golden brown and probably will be floating to the top of the oil. Remove with a slotted spoon and drain excess oil on layers of paper towels.

Serving Suggestions for Shrimp Po Boy Sandwiches
This is optional � prepare French bread or Po�Boys by splitting open and spreading butter on the inside. Toast in the oven. Then, add desired amount of seafood, shredded lettuce, tomatoes, pickles, and mayonnaise. Some people prefer mustard, cocktail sauce or tarter sauce. Fold it altogether and cut in half for easy handling.

Oh man � that�s some good eating Cher!
I stole it a longtime ago! LOL

Sausage Po Boys

Ingredients

4 links (about 1/2 lb) chaurice (fresh chorizo, or, as a substitute, spicy pork sausage)
Soft French-style long loaf, split horizontally, and cut into 2 six-inch pieces
Unsalted butter
Hot sauce aioli (see below)
Iceberg lettuce, shredded
Large ripe tomato, thinly sliced and dressed with coarse salt and ground black pepper
Dill pickle, sliced lengthwise into long "planks"

Instructions

Halve sausage links horizontally, remove meat from casing, and flatten into long patties. (You will have four.) In a skillet over medium heat, fry patties until cooked through and browned on both sides, about 6 to 8 minutes. Lightly butter bread and lightly toast in skillet (butter side down). Spread bread (upper and lower halves) with aioli. Arrange sausage patties on bottom half (two per sandwich) and layer shredded lettuce, tomato slices, and dill-pickle planks on top half of bread. Close sandwiches and press down lightly with the palm of your hand to flatten them in place.

How to Make Hot Sauce Aioli
Ingredients

4 egg yolks
Pinch coarse salt
Squeeze fresh lemon juice
1 clove garlic, finely chopped
2 tsp Louisiana-style hot sauce (adjust according to taste), Crystal brand if possible
1 cup canola oil

Instructions

Place all ingredients except oil in blender (or bowl of food processor) and slowly add oil, processing until thick and creamy. Makes about 1 cup.

Thanks AA.

I've about zeroed in on roast beef au ju sandwiches

The roast beef sounds good. The only po boys I've ever had were fried shrimp or fried oyster. Are you going to make your Alaskan cole slaw to go with?

tee hee, patti, PJR and I had the Ak cole slaw in AK last week :o)

Try this, I have and its yummy!

Here is a link that might be useful: Roast Beef Po Boy

I found a real quick and easy new po-boy that we really like.
I buy pre-cooked packs of fahita meat they come in beef and chicken we like both with awesome seasoning already cooked in.
I heat the meat in a skillet with some sliced onion and bell pepper and a little olive oil to saute the veggies till nice and softened.
In my fresh po-boy buns I put a little creole mustard (just what we prefer) then add the meat and veggies and top with some sliced cheese we prefer provolone or mozzarella then I put them on a pizza pan and stick then in the oven under the broiler just long enough to melt the cheese and get a slight toasting.

YUMMY good and so easy. this is the brand of meat I get it is so good and well seasoned.
I like to buy the fresh baked bread in the grocery bakery.

Here is a link that might be useful: johnsoules

Ravencajun, that sounds really good. I went to the site and they have that brand at Winn-Dixie just outside our gate. Woo hoo! Something new to eeat!!