Lobster Po' Boy
GW Fins’ entry into the festival was by far the most anticipated. We witnessed a three-block long line of people wanting theirs. The lady who let us photograph this sandwich said she’d waited two years to have this one particular sandwich.
Mississippi Rabbit Salad Po' Boy
This entry from Mahoney’s was a rabbit salad made with pecans and mayo with a slice of pickled onion.
Slow Roasted Duck Po' Boy
Similar to a debris po’boy, roasted duck in its own gravy soaked the bun with a little slaw on top, from Jacques-Imo’s.
Smoked Sausage with Caramelized Kraut and Coleslaw Po' Boy
A double dose of cabbage wasn’t a bad thing for this creation, a spicy hot sausage link topped with sweet sautéed sauerkraut and creamy jalapeno coleslaw from Tracey’s.
Sashimi Po' Boy
One of the strangest offerings at this year’s festival, Ninja Restaurant’s version included fresh salmon in wasabi mayo, capers, lettuce and tomato.
BBQ Pork Po 'Boy with Coleslaw
A half-dozen versions of this sandwich were available at the festival; we liked this one from Michael Joyner Catering, plus they offered fantastic crabmeat and chevre cheesecakes on the side.
The General Lee
Another strange entry, Oak Street Café’s sandwich was breakfast in a bun: pork sausage, egg, American cheese and gravy.
BBQ Shrimp Po' Boy
Boucherie has taken home titles for stuffing sauced shrimp into bread loaf ends. The continuous line at the purple truck just affirmed how much love people have for this concoction.
The folks at Vincent’s came up with a winner (even if it was quite a stretch from "po' boy"): meatballs, Italian sausage and beef brisket marinated in marinara sauce, topped with mozzarella and basil.
Creole Stuffed Crab Po' Boy
C&J Catering took the idea of a stuffed crab and removed the shell, serving up a fantastic blend of crabmeat, spices and breading. Though shown here naked, it also came dressed with lettuce, tomato, onions and jalapeno peppers.
Thai Rib Po' Boy
Zen Rotisserie and Grill started with slow roasted pork rib, added an Asian slaw and topped the whole thing with Thai vinaigrette.
Hot Sausage and Collard Green Po' Boy
Crescent Pie and Sausage Company’s collard greens and homemade bread and butter pickles elevated the humble hot sausage from glorified hot dog to comfort foody dinner.
Pork Chop Po' Boy
Proving once again you can put anything in a po’boy bun, the Ya-Ka-Mein Lady served up bone-in pork chops with shredded lettuce, tomato slices and mayo. No one griped about the bones.
The Dirty Turkey
In a way, another version of a debris sandwich. This one from Spitale included shredded turkey, mozzarella, grilled onions and brown gravy.
Confit Pork Cheek Po' Boy with Tangy Slaw
Leave it to Emeril’s Delmonico to come up with a fancy-sounding sandwich: smoked pork cheeks served with a vinegary coleslaw.
Oysters Rockefeller Po' Boy
Bananas Foster Bread Pudding Po' Boy
A handheld dessert combining Crescent City’s famous sweets (Bananas Foster and Bread Pudding) with rum sauce from Saltwater Grill.
Sloppy Roast Beef Debris Po' Boy
It's a classic, which wasn't all that easy to find in a sea of alterna-po'-boys. Slow roasted beef served in its own gravy, this was a great example of how satisfying the debris can be from Gattuso’s.
Grits and Grillades Po' Boy
Slices of buttery grits covered with veal slow-cooked in a sauce of tomatoes, onions and peppers served on French bread by Le Citron Bistro.
Shrimp Tempura and Panko Crusted Oyster Po' Boys
A Japanese twist on the po’ boy, Chiba’s entries came with lettuce and tomato.
BBQ Pulled Jackfruit Po' Boy with Spicy Slaw
You can’t get much stranger than this entry from O! Vegasm, an all-vegan sandwich with jackfruit in a barbecue sauce served with a spicy coleslaw.
Pâte and Pickled Vegetable Po' Boy
One Restaurant’s version paired fresh made pâte with slices of pickled turnip, cucumber and cabbage.
Cochon de Lait Po' Boy
Slow roasted fall-apart pork, served up with collard green slaw by Coquette’s.
Fried Oyster Po' Boy
A classic. Louisiana oysters breaded and deep-fried, served on lettuce and tomato with remoulade sauce by Red Fish Grill.
Sammy’s served up a combination of fried chicken breasts, Chisesi ham and Swiss cheese for this po’boy.