Po-boys dot the Acadiana landscape, where the classic New Orleans sandwich is offered at festivals, corner shops, bakeries and other spots claiming their piece of a great Louisiana culinary tradition.
If you’re looking for a po-boy in the area, the Lafayette po-boy trail features over 70 restaurants and specialty shops putting their own spin on things — from Cubano-influenced po-boys, to Bánh mì creations that introduce Asian flavors to the almost 100-year-old specialty sandwich.
There’s a lot of room for creativity when it comes to crafting the perfect po-boy, and pretty much any set of fixings taste great with bread from Lafayette’s Langlinais Bakery, or LeJeune’s in Jeanerette. However, at its most basic, a po-boy is simply a sandwich of sliced meat — or fried shrimp, beef debris, catfish and more — on a fresh French loaf, dressed with mayonnaise, lettuce and tomatoes. They are not so different from the subs, hoagies, heroes and grinders that feature in other parts of the United States. But in Louisiana, the tradition feels a little more special…