A two-lane appetite, a one-handed sandwich. Louisiana’s backroads taught me two truths: good bread makes saints of simple fillings, and perfect po’boys don’t announce themselves—they drip onto butcher paper.
I zig-zagged from Lake Charles to Lafayette, through little Maurice and back toward New Orleans, chasing roast beef debris, fried oysters, and shrimp showered in hot sauce.
Each stop had its own rhythm—the hiss of the fryer, the hum of a jukebox, the laughter of folks who know exactly what they’ve got. These aren’t just sandwiches; they’re stories between loaves, served hot, messy, and with a side of pure Louisiana soul.
1. The benchmark: Parkway Bakery & Tavern (New Orleans)
Mid-City granddaddy still sets the curve. Crusty Leidenheimer-style loaves, gravy-rich roast beef, and fried shrimp dressed right arrive like clockwork. Order on the patio, chase with a Barq’s, and wonder why you don’t live within walking distance…