Editor's note: We just can't resist bringing you more po' boy info. By happy coincidence, our Serious Sandwich columnist, Zach Brooks, happened to have this sautéed shrimp po' boy on the slate for this week's installment. —Adam It takes a lot for a new sandwich to get recognized in New Orleans. It's already home to the Central Grocery Muffalatta, plus every type of po' boy imaginable (see Blake Killian's Po' Boy Festival post), including two that I've already written about here (Crabby Jack's duck po' boy and the soft-shelled crab po' boy I had Jazzfest). Now you can add the sautéed shrimp remoulade po' boy to that list. Shrimp remoulade (like the one from Susan Spicer's new book) is traditionally...
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