Po’Boys with Remoulade

As a child, I looked forward to so much about our annual trips to New Orleans, but top of the list were beignets and po’boys. I still love these so much that I added them to the supper menu at KBC. Soft-shell crab and oyster po’boys are my favorite, but I’ve got to be honest with y’all, you can sandwich just about any fresh seafood between rolls topped with my remoulade and it will be an instant hit. My only advice for choosing is to go with what looks freshest when visiting your local fish