Month: <span>October 2017</span>

The New Orleans’ Po’ Boy: the superstar sandwich of the south. Not to be confused with a sub or a hoagie, no, no, the Po’ Boy comes with a crispy french bun, warm meat, and hot sauce. No cold-cut nonsense here.

The Po’ Boy originated in New Orleans in the 19th century. Whereas the sub was borne from Italian immigrants, Po’ Boys were found mostly in port cities. Traditionally made from fried oysters and shrimp, the sandwich started out as the “oyster loaf.”

The name Po’ Boy didn’t exist until late in the Roaring 20s in 1929 right before the …

You’ve read about it, talked about it, may have even eaten it, but what exactly is jambalaya?

At it’s core, jambalaya is a rice, meat, and vegetable dish most popular in the Southern United States, particularly in Louisiana. It’s delicious, versatile, and inexpensive, but jambalaya is so much more like a culture than a comfort dish. In Louisiana, each family has its own way of cooking jambalaya. The kind of meat, the kind of vegetables used vary from household to household, and each dish becomes a story rather than a recipe.

Okay, let’s break it down. There are two kinds …