Yum!

Yum x 3.

Okay now I know what to have for supper. Only unfortunately I have to use my heavy dark Danish rye bread as I ate my cauliflower tortillas all up and have no croissants.

Plllog, that shrimp croissant sounds divine! However, I want to make a comment on real po‘ boys. They are generally stuffed with the good stuff. My favorite po‘boy is a mix of fried shrimp and oysters.

Sounds devine. Going to the store in the morning before the games begin!

As I said, I've only experienced real po' boys from those who no longer live in New Orleans. The extra bread was for filling strikers up, according to legend. I suppose how much protein was about how much they had vs. how many to feed. Stuffed full of good stuff definitely goes with what I've experienced of (ex-)Louisiana hospitality. :)

I'd eat that!

Ever been to The Cape and had "lobstah roll"?.....there are ones stuffed and others that are mostly lettuce....and the difference is $$.

Same thing with a Po Boy....you pretty much get what you pay for.

And here's a link to probably more than you want to know about the origin of thes andwich and the name>

https://64parishes.org/entry/po-boy-sandwich

I'll take one Rich Girl, Please?!

brownies and blondies too ...

Shrimp brownies? Dave, you do baffle me sometimes...

Linda, thanks for that most definitive article. It appears well researched and authoritative. I had only been familiar with the general legend that they made extra big baguettes to feed the strikers, and called out the men coming up for the sandwiches as ”poor boys”. Also, I was told by the old guy (who might have been one of those stikers) from N.O. who made my first po’ boy, that it was ... I can't remember his words but something like scarce on meat because it was [emphasis his] poor. The article does seem to validate that part, that they were putting whatever cheap proteins they could into the sandwiches. But no, I haven't been to The Cape—I'm not even entirely sure where that is, though the reference to lobster makes it sound like New England, so maybe Cape Cod. You're right, of course, about getting what you pay for, but those striking workers weren't paying! And the old guy, whose way of speaking required a close ear, gave a wonderful speech about the sandwiches of New Orleans. :) What I remember most was how delicious that po’ boy was, as well as ones I've had since, even though I don't usually care for bready sandwiches.

Whatever the lingo, today's sandwiches were a hit!

I've never had a po' boy where the protein wasn't battered and fried...interesting. I'm partial to crawfish po' boys but only when they're in season (spring). There's a cajun joint here in KC called 'Jazz, a Louisiana Kitchen' that has very authentic cajun fare and flies in fresh seafood from the gulf every day. Pre-covid some co-workers and I would often go there for lunch on Tuesdays to get the 1/2 price Chicken a la Mer. So good!

Chicken a la Mer copycat recipe

Now I'm hungry!

I love that and the name!!!

I've never had a po'boy.

Living in the Pacific Northwest, we have proximity to all kinds of great fresh seafood.....but po' boys are not common. Except for oyster po' boy's!! A po' boy stuffed full of fresh, delicate, lightly fried Hama Hama oysters is a wonderous thing and the nectar of the gods! My favorite menu item at our local gastro pub. Just a touch of crisp lettuce shreds and a spicy remoulade is all that is required. And a good cold beer!

Football fare yesterday:

^^^ looks mouth watering yummy Cindy! Is that lobster I see?

Hey, Jack. No, it's just shrimp, celery, parsley, lettuce and tomato with Veganaise on a croissant. But I've finally learned how to cook shrimp without over-cooking it. Also made crab stuffed mushrooms but they didn't make the photo.

Shrimp can go from just right to overcooked in the blink of an eye!

We had meatball subs and pasta salad for the Chiefs' beatdown of the hated Raiders yesterday and I brought some home made Chex mix.

Two favorites are 'Shrimp on a Squshy' and an oyster Po'Boy. Squishy is a Hamptons bakery institution, Breadzilla. A shrimp salad, lightly dressed, on a 'squishy' roll they make. A bit like a cross between a brioche and croisant.

Our holidays are mapped out somewhat to have traditional OysterStew x-mas eve. SleeveBoSaam christmas dinner. Then six days of seafood ending with lobster rolls NewYears. Ham and black eyed peas NewYears day, a tradition.

The five days of seafood between heavy meat meals will be as we see fit. Oyster pan roast, Po'Boy, Fishermans's Seafood Chowder, LobsterBisque, Cod/Salmon cakes, soft shells....or anything familiar as seems appropriate.

I have everything except the oysters but that should not be a problem at all.

Like Lindas post about the history, i'm famiar having lived in NewOrleans. Another history is about the bread used. I've not had a proper Po'Boy outside of NewOrleans. It is blond, cispy cracker-like crust, and light as air. Soft interior. The cosest is a milk bread baquette, not sliced, (with a blade) and the center hollowed out a bit. I've tried many times but find a commercial Italian long loaf can work if the center dough is pulled. *the center dough can be frozen an used, toasted, for crab/fish cakes). No waste.

This a good explaination. A Kinch video. Worth a look for a learning standpoint. David, the one without glasses, is the chef/owner of Manresa. 3 star Michelin. He grew up in NewOrleans. We went to school together. Nice Guy. He was Johonson and Whales and i was at RISD. Same town different schools. Ran in the same crowd.

Moved to NYC at the same time.

Information types would find the bread interesting. I do the same with panko...give them a zip few seconds in my spice grinder.

@Lars I'm a native Houstonian from way back. When I was a kid, in the 60s, the po boys at Antones were 50 cents! Super was 75 cents. Those were the days. Now they are $7/$8. I haven't had one in years. Might have to go get one for old time's sake.