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wISe GuyS
“Neither my husband, Matt, nor the proprietor and head cook at
Guy’s Po-Boys
by the Rouses Market in Uptown New Orleans,
Marvin Matherne, remembers whose idea it was to construct a fried
catfish po-boy with potato salad on the sandwich for the first time.
Matherne’s father eats potato salad on his ham po-boy, so that could
have sparked the idea. Erica Stacy, who sometimes works the register
at Guy’s, loves it on a fried pork chop po-boy. Matt is infamous in our
household for cockamamie kitchen inventions that work beyond all
reasonable explanation, so he’s equally culpable. As happens so often
in the realm of culinary study and conjecture, hazy origins do nothing
to diminish the satisfying experience of devouring the creation, which
is heavier than any sandwich has a right to be. And efficient, too, as it
squeezes an entire respectable plate lunch between the hemispheres
of a split po-boy loaf: meaty fried catfish fillets, creamy potato salad,
mayonnaise, catsup, and pickles.”
—Sara Roahen
po-BoyS
po-boy is served with a brown-gravy duck “debris.”
TuRKey
The turkey in the Dirty Turkey at
Spitale’s
in Metairie is served
warm covered in a light roast beef gravy.
Pick up a jar of Spitale’s
House Dressing at Rouses in South Louisiana.
FRIed SeAFood
Thin cornmeal-crusted catfish star in the takeout po-boys at
Zimmer’s
in Gentilly, near our Franklin Avenue store. Fried
seafood is a must at
KG’s
in Waveland (though it’s hard to pass up
the crab balls).
BB’s
in Ocean Springs serves a seafood Combo po-
The
Best Dressed
List
FeRdI SpeCIAl
The Ferdi special at
Mother’s Restaurant
in New Orleans is baked ham, roast beef,
debris and gravy, dressed with shredded
cabbage, Creole and yellow mustards,
mayonnaise and pickles. If you’re in
Lafayette, try the Old Tyme Special at
the
Old Tyme Grocery
near our Bertrand
Drive store.
SAuSAGe
The Judge Bosetta at
Johnny’s Po-Boys
in
the French Quarter features Italian sausage,
ground beef, and hot sausage mixed into
a singled, griddled patty.
Sammy’s Food
Service & Deli
on Elysian Fields in New
Orleans is also known for its hot sausage
and smoked sausage po-boys, along with
the Ray-Ray, a combination of Southern
fried chicken, grilled ham and Swiss cheese.
hAM & CheeSe
At
Julien’s
Po-Boys
in Lafayette they boil the ham for their
Ragin Cajun po-boy in crab boil, then top it with melted
jalapeno cheese, mayonnaise and lettuce. At
Mahonney’s
on the edge of New Orleans Garden District, they glaze
Chisesi Ham in root beer.
Use Abita Root Beer, Barq’s, Swamp Pop Noble Cane
Cola, or a liquid crab boil-water mixture to add flavor
when baking ham. —Daniel – Rouses Deli Director
duCK
Crabby Jack’s
on Jefferson Highway is Jacques-Imo’s
owner Jack Leonardi’s lunchtime spot. The slow cooked duck
