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Old 01-21-2008, 08:00 PM   #21
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We had Po Boy Sandwiches for dinner. Similar to any of these. With a Midwest twist of course!
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Old 01-21-2008, 11:41 PM   #22
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So, does anyone have a TNT po boy recipe for a novice to use start to finish? I loved the ones we had in NOLA, preferable the catfish or shrimp ones (not a huge fan of oysters).
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Old 01-22-2008, 08:26 AM   #23
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Po-Boy in it's purest form....French Bread, fried seafood of choice, shrimp, crawfish, oyster, catfish and soft shell crab are popular ones. "Dressed" = Lettuce Tomato, & Mayo, often times pickle. That's pretty much it. Next on the list would be Roast beef po-boy,(sloppy with juice) Meatball has a following as does the French Fry with gravy.

After that you may see/hear of any number of combinations of meats, condiments etc in an attempt to re-invent the wheel. My opinion...stick to the basics!

Enjoy!

PS. I do sneak in a tiny dab of Creole Mustard on occassion.
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Old 01-22-2008, 09:11 AM   #24
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Creole Mustard....Thats it! Honey mustard could work too as a sub. for mayo.
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Old 01-22-2008, 09:28 AM   #25
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This is the One!!!





....And how could I forget Tabasco/Louisiana Hot Sauce...to taste!
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Old 01-22-2008, 10:41 AM   #26
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Quote:
Originally Posted by Uncle Bob View Post
This is the One!!!





....And how could I forget Tabasco/Louisiana Hot Sauce...to taste!
'

Well I thought the Hot Sauce was understood, on the same wave length.
Cheers!
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