po’boy

food

All about the po’boy

My po’boy is a hot mess. The spicy smoked sausage, slicked by its own fireball-orange grease, is determined to slide out the sides of the Leidenheimer loaf. The links are further lubricated by two types of mustard (yellow and Creole) and a slather of chili that ramps up the ooze factor. By the time I’m done with my sandwich at Domilise’s Po-Boy & Bar, I’ve gone through at least a dozen napkins.

But I savor my “dressed” flavor bomb because I know that with each indelicate chomp I’m biting into history – not just the history of this beloved po’boy shop in Uptown, but the very culinary history of New Orleans.