A po'boy is a lot like a sub in the way it looks from the outside, but it's ever so much better! *G* First of all, a real po'boy has to be served on Louisiana french bread, which is not regular french bread. It's crustier for one thing, and the inside is divine. Most real po'boys are made with seafood. Doesn't matter if it's shrimp, oysters, crab or crawfish. And it's always served hot. You can also get a roast beef po'boy, smothered in gravy. If you want lettuce, tomato and mayo, you have to ask for it to be "dressed," otherwise that stuff's left off. Non-seafood po'boys have Creole mustard, unless you specify regular yellow American mustard. A real po'boy from the Gulf Coast is beyond divine, and I sure do miss them.
Yep, Royal Orleans is the working title of this one. I'm glad you like Sherry! Chad, though, won't be her lover; he's that guy everyone has to work with at one time or another -- a total jerk, and so full of himself he squeaks. *G* No, Sherry's lover will be Geoff. Eventually!
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