The Southern Po' Boy Cookbook by Todd-Michael St. Pierre

in a large pot over high heat, bring the drained beans and 4 cups fresh water to a boil. As the water reaches a boil, the vegetables should be finished. Add them to the boiling pot. Reduce the heat to low, and simmer for 45 minutes. Then stir in the shredded pork, crushed red peppers, and Cajun or Creole seasoning, and simmer for another 45 minutes.
4}   Remove a cup of the red beans, mash them, and return them to the pot to cook for another 30 minutes. During this last half hour, check the red beans. If water remains in the pot, mash up some more beans and blend them in. Right before serving, stir in the parsley.
5}   Split the sausage down the center, and butterfly it (spread it out flat). In a large skillet over medium-high heat, pan-fry the sausage until cooked through, about 8 minutes on each side.
6}   Place the sausage on the bread. Top with the thickened red bean mixture, and top with Creole mustard. Cut into 2 sections, and serve immediately.

THE BUFFALEAUX
    Buffalo Wing with Blue Cheese Po’ Boy
    Shuffle off to New Orleans with this delicious offering. Even if you can’t always be there in real life, you can enjoy the flavor of this incredible city at home. (Oh, and go right on ahead and feel free to cook and/or dine in the buff. No one has to know!)
Serves 4 to 6
Hot Chicken Strips
8 (3-ounce) frozen, breaded chicken strips
4 tablespoons (1/2 stick) butter
1/2 cup Crystal Hot Sauce
Dressing
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
6 tablespoons milk
Assembly
2 (12-inch) loaves French bread, split nearly apart
12 slices Creole or beefsteak tomato
4 (12-inch) stalks of celery, sliced into thin sticks
1}   Preheat the oven to 375°F.
2}   Place the frozen chicken fingers on a baking pan, and bake according to package directions. Remove from the oven, and transfer to a medium bowl.
3}   In a small saucepan over medium heat, melt the butter with the hot sauce. Cook for 2 minutes while stirring. Pour the butter and hot sauce mixture over the chicken, and toss to coat.
4}   In a small bowl, combine the blue cheese, mayonnaise, and milk. Whisk until smooth.
5}   Place slices of tomato and the celery sticks on the bottom half of each loaf. Next, place the chicken fingers over the tomato and celery, and top with a generous drizzle of the blue cheese dressing. Close the sandwiches, cut each loaf into 2 to 3 sections, and serve.

THE SLIDELL
    Ultimate BLT Po’ Boy
    This takes your standard BLT and infuses it with gourmet flavor for a tenacious twist. But no one will have to twist your arm to eat it; I will promise you that! Slidell is a city in the greater New Orleans metropolitan area that is often considered a suburb. It is located on the northeast side of Lake Pontchartrain close to the Mississippi border.
Serves 2
1 medium tomato, sliced
1-1/2 teaspoons olive oil
1 clove garlic, minced
2 sprigs fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices thick-cut smoked applewood bacon
1 cup mayonnaise
1/4 cup fresh basil
1 (12-inch) loaf French Bread, split and toasted
1 cup arugula
4 (1-ounce) slices mozzarella cheese (optional)
1}   Preheat the oven to 200°F. Line a 9 × 13-inch baking or roasting pan with aluminum foil. Spread the tomato slices across the foil. Whisk together the oil, garlic, thyme, salt, and black pepper, and pour over the tomatoes. Bake for 45 minutes, or until the edges of the tomatoes start to caramelize.
2}   Meanwhile, in a nonstick skillet over medium heat, cook the bacon, turning frequently, until crisp and brown on both sides. Drain on paper towels.
3}   Combine the mayonnaise and basil in a small bowl, mixing well. Spread the mixture on both halves of the bread, then layer with the arugula, caramelized tomato slices, and bacon. Top with mozzarella cheese, if desired. Close the sandwich, and cut into 2 sections to serve.

THE SNUG HARBOR
    Fried Green Tomato and Shrimp Rémoulade Po’ Boy
    The po’ boy to me is “bayou blissfulness,” and