This po'boy, from chef Isaac Toups of Toups Meatery and Toups South in New Orleans, packs in a heaping portion of fried oysters and shrimp. As opposed to the standard "dressing" of lettuce, tomoato and mayo, it's topped with a tangy salad and mayo made with Steen's cane vinegar.
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4.5
Chicken and Boudin Gumbo
If you're not a big fan of seafood, this gumbo recipe should pique your interest. Though traditionally gumbo includes seafood, you can substitute any of the ingredients with your favorite kinds of meats or seafood.This recipe is courtesy of  Chef Mike Brewer from Copper Vine in New Orleans.
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4.5