Parran's Po-boys feels old-school for a reason. The original shop in Metairie has been around for 50 years. This week, both the Metairie and Kenner locations mark the anniversary with a special po ...

In Louisiana, the po’ boy reigns supreme. Essentially a sandwich of infinite possibilities, the po’ boy is a New Orleans original, created in 1929 by two deli-owning brothers.

While this sandwich is typically made with shrimp or crawfish, it can basically have anything inside it, from hot sausage to roast beef, and even a healthy handful of French fries. Served in an ...

Diners can also enjoy a catfish po' boy topped with crawfish etouffée and crawfish Monica pasta, a dish that is served at the Jazz Festival in New Orleans.

Next up was the shrimp and catfish po’boy, another Louisiana staple. “The po’boy started in New Orleans. The guys who worked on the street cars went on a strike, the union strike.

New Orleans Runs on Po'boys — Here Are a Few of Our Favorite Recipes We've got you covered with simple shrimp, catfish, and fried chicken po'boys.

Our Louisiana transplants will swear that nothing compares to eating oyster po’boys in The Big Easy, but there are some ...

At Olde Tyme Grocery in Lafayette, their celebrated fried crawfish po’boys are sold exclusively on Fridays during Lent.

Meanwhile, some no-frills takeout seafood spots around town produce highly regarded shrimp, oyster and catfish po’boys, as well as soft-shell crab when in season.

Desiring a more local taste of Big Easy life during Super Bowl week? There’s plenty to explore both in and outside the city center.