OLD FAVORITES AND NEW FLAVORSHumble 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• Bánh Mì Style• Creole Crab Cakes | The Southern Po' Boy Cookbook by Todd-Michael St. Pierre, Paperback | Indigo Chapters