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

andouille sausage, and so much more of the bountiful harvest that is southern Louisiana.
    The bread of choice is always local, authentic po’ boy bread like a Leidenheimer loaf or other New Orleans–style bread. You can order online if you’re out of the area (see Resources on page 83 ), or you can use a regular loaf of French bread, a baguette, hero or hoagie rolls, or some other bread that appeals to you. I’ve also included a recipe from my book Taste of Tremé: Creole, Cajun and Soul Food from New Orleans’s Famous Neighborhood of Jazz (Ulysses Press, 2012) that several food bloggers have raved about. Get creative, because ultimately it’s your kitchen and your call. However, you should know that a traditional full po’ boy sandwich is about a foot long! If it’s “dressed,” that means it includes mayonnaise(New Orleanians swear by Blue Plate brand), lettuce, tomato, and pickles. Personally, I like mine lightly dressed or scantily clad. Of course, a dash (or more) of hot sauce — preferably Crystal or Slap Ya Mama brand — can’t hurt. And nothing’s better with a po’ boy than a bag of Zapp’s potato chips, a local kettle-cooked favorite.
    Just how important is the po’ boy to the New Orleans cultural landscape? The humble and mighty po’ boy sandwich now has its very own festival: the Oak Street Po’ Boy Festival ( poboyfest.com ), which takes place each November in the Carrollton neighborhood. It features music and food booths, along with a po’ boy competition for the city’s best creative and traditional po’ boy sandwiches. The competition is open to all kinds of cooks, from those running funky mom-and-pop stores to chefs in the fanciest white-tablecloth restaurants.
    The unique and awesomely tasty po’ boy sandwich is such an important part of the city that its history is included in a permanent exhibit at the Southern Food and Beverage Museum — an essential stop on any tour of New Orleans.
    If you can’t make it to my hometown sometime soon, you can still get an authentic taste of New Orleans whenever you want, with the help of this book. If you don’t already have a passion for po’ boys, you surely will once you start making some of the recipes. Enjoy!
      BABY, I KNEAD YOU! HOMEMADE PO’ BOY BREAD
    This is a recipe from my book Taste of Tremé . The consensus from my readers and several food bloggers is that this is pretty close to the real thing. So if you want to test your baking skills, try this out.
4 cups all-purpose flour
1 cup cake flour
1 packet (2-1/4 teaspoons) active dry yeast
2 tablespoons nonfat dry milk
1 tablespoon sugar
1 tablespoon salt
2 cups hot water (130°F)
1 tablespoon unsalted butter
1 tablespoon cold water
1}   In a stand mixer fitted with the paddle attachment, mix together 1 cup of the all-purpose flour and the cake flour, along with the yeast, dry milk, sugar, and salt. Pour in the hot water and butter, mix well, then add remaining flour 1/2 cup at a time. Near the end of the adding the flour, switch to the dough hook attachment. Add more flour if needed to get to an elastic but not sticky ball of dough. Cover the bowl with a clean kitchen towel and let rest for 12 minutes. Knead on speed 2 for about 12 minutes. The dough should clean the sides of the bowl. Turn out into a lightly oiled bowl with a capacity at least 2-1/2 times the size of the dough. Cover with a clean kitchen towel and let rise until doubled.
2}   Punch down the dough and turn it out onto a lightly floured surface. Knead briefly, then divide into 2 pieces. Shape one half at a time into a loose rectangle. Cover loosely and let rest for 12 minutes.
3}   Line a rimmed baking sheet with parchment paper. Press and roll each half of the dough into a 10 x 16-inch rectangle. Use your fingers to roll the dough into a 10-inch-long log. Seal the seam and ends. Roll and stretch each log to the length of the longest side of the parchment and place on the prepared baking sheet. Cover loosely