I always wondered why they call these sandwiches po' boys, it doesn't sound that enticing when you think about it (makes me think of a bologna sandwich or something). When I looked it up it actually comes from a much longer French word for a tip you give a waiter; so I still don't completely understand it. The sandwiches usually have a nice crispy bread with some sort of fried or batter shrimp or meat and they come from Louisiana. This po' boy is delicious with the shrimp giving it a lighter feel and the tangy slaw topping. By hollowing out most if the bread you cut back in the carbs too. My only suggestion is that a nice aoli sauce or maybe Chipolte mayo might add some more depth to the flavors.
Po Boy Recipe
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