Po'boy exalted in New Orleans | San Antonio Express

Fried shrimp po'boy at Parkway Bakery & Tavern in New Orleans / SA
My po'boy is a hot mess. The spicy smoked sausage, slicked by its own fireball-orange grease, is determined to slide out the sides of the Leidenheimer loaf. The links are further lubricated by two types of mustard (yellow and Creole) and a slather of chili that ramps up the ooze factor. By the time I'm done with my sandwich at Domilise's Po-Boy & Bar, I've gone through at least a dozen napkins.

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