I think Okra was invented for gumbo, lol

A po'boy sounds good ... do you guys ever put coleslaw on a sandwich around there? A good slaw really dresses it up, IMO, but maybe it's an up-north thing.

Yes. On BBQ, but also, it's really good on a pulled pork po-boy. There is also a local mexican joint called Juan's Flying Burrito, they do a Pork-n-Slaw taco that will blow your mind.

Also, we lived in the Mississippi Delta for a while when I was a kid. My mom talks about this BBQ place she ate at all the time when she was prego with me. Place was called Humpty Dumpty's...they had a BBQ sammy w/ slaw that was de bomb!!

If you are ever here around Jazz Fest time (coming up), there is a food booth at the Jazz Fest that is FAMOUS for it's Cochon-De-Lait...which is essentially a slow-cooked, pulled pork with a spicy horesradish mayo, topped with cole slaw. It is quite possibly the best po-boy on the planet. And if you arent in town when Jazz Fest is going on, Mahoney's Po-Boys on magazine has one all year around (just not sure if they put the slaw on it...and the slaw is really good)

... I'm taking notes ... :mrgreen:

Okra is a must, SloMo. I also like adding some fresh oysters to my seafood gumbo. Only a few at a time, though, between servings, because they will over cook.

We're going to convert you yet!

I had a cochon-de-lait poboy at Jazzfest last year, & you're right, it is awesome. Another great thing there are the crawfish enchiladas. Can't wait for this year's Fest!

We gonna make a coon ass out of you yet SloMo. LOL

That's a compliment by the way. :D

you can't Gumbo up here, and if you do it's not good.