Chris wrote:
"As for the po'boy: As far as I know, there are many
variations with the only constant being the french bread (and
the calories). I've had them with oysters, catfish, chicken
and roast beef. Delicious."
I may be totally wrong, but I kind of got the impression that
initially po'boys were kind of a sandwich version of soul
food in that they are made with whatever was left over, hence
left for the po'boy. That would explain the variations.
Mark
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