OLD FAVORITES AND NEW FLAVORS 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 * Banh Mi Style * Creole Crab Cakes