This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.
The Po-Boy is the staple sandwich of New Orleans Cuisine, along with The Muffuletta . There are a virtual ton of recipes on the net and in cookbooks for Po-Boy's, with every type of filling imaginable. That's great! However, there is one small problem. Unless you live in the Crescent City, you really can't find the Main ingredient: The Bread. Actually, this is a BIG problem. I've made a lot of Po-Boys here in Michigan, with a lot of different French Loaves from all over. The sandwiches have all been pretty good, but I always kinda' crinkle my nose thinking, This Bread is just not right. The French Bread or Long Bread in New Orleans, along with the Round Italian Muffuletta loaves, come from a number of different bakeries: Leidenheimer's (which is the biggest, on Simon Bolivar, Central City), Angelo Gendusa's (N. Rampart), Binder's, or United Bakery (St. Bernard in Gentilly). They sell the stuff in about 3' or longer lengths. The bread has a distinct balance of crust and body that is hard to match. If you use a bread that is too chewy with too much crust, it won't work. If you use a bread that is too soft, it won't work. New Orleans French Bread is a perfect balance of light body with crisp crust. It's also a little bigger than your average Baguette, perfect for holding fillings. My stomach is rumbling thinking about Po Boys! I've made a few versions from recipes I've found, but they're still, just not right. This is my new mission in life! To make my own Po-Boy bread! I'll keep you posted. Also more on Po-Boys later.