"The term "poboy" is a term of art applied to sandwiches made with poboy bread in New Orleans. What separates New Orleans poboys from other poboys, grinders, hoagies, or subs in other locales is the bread. It is never a soft bread. Check the term "poboy" on Wikipedia.

As for the recipe presented, it gets a 5 star for the fillings, but a 2 star f""

"I'm from New Orleans (65 years) (though now in Texas), and we used patty shells for or after every major holiday. Oysters, shrimp, chicken, or turkey patties were standard fare. One could purchase them from McKenzie's Bakery all ready baked (no longer in existence). Now, one can purchase Pepperidge Farms patty shells (they're right alongside the ""

"Would be 5 stars if Pepperidge Farms patty shells were used. Why build your own patty shells when they can be had ready for the oven? However, if preparing the patty shells as Ina suggests, save the scraps, cut the scraps into cookies, sprinkle them with sugar and ground cinnamon, and bake them according to package instructions. You'll then have""

"You get zero stars for this one. Every New Orleanian or South Louisianian knows that the "holy trinity" is the basis for Cajun and Creole cooking - onions, celery, and green peppers - usually in equal parts. This recipe lacks the depth of the "holy trinity". Also, the roux lacked the dark color needed for a gumbo roux. It should be a dark choc"