I am not sure what I was expecting when I saw the words “Gumbo Poorboy”, but I am deeply confused and yet very intrigued.
Via my friends at KPEL:
With the cooler temperatures, gumbo pots have been fired up across south Louisiana at a much higher rate these days.
And it's a food that you can eat over and over again as it makes for great leftovers. Sometimes, some of us couyons like to do crazy things with our leftover gumbo, like put it on bread and such.
The folks at Olde Tyme Grocery obviously had the same ingenious idea because their latest special is just that -- the Gumbo Poorboy.
The Lafayette hot spot posted a picture on social media yesterday of this new special poboy which comes on their signature Langlinais bread. It comes with sausage and chicken and "dressed" with mayonnaise, potato salad and gumbo sauce.
I… I am not sure what would lead someone to make this sandwich. I don’t know the level of madness it takes to make this a thing that has to be done.
But damnit I want to try this sandwich. I love gumbo and I love poboys. The people of Lafayette are very passionate about their poboy joints, but something tells me many would set aside their preference for a chance to try this beast of a sandwich.
I really just need someone to explain to me the thought process that goes behind making this sandwich dream into a reality, though. It’s not as easy as “gumbo is good and poboys are good so a gumbo poboy must be good” because gumbo is a liquid and a poboy is a sandwich. There has to be recipe crafting and science involved to make one a filler for the other.
Who is this absolute madman willing to risk being named a godless heathen in order to make the most Cajun sandwich in the history of the world? And why didn’t they do this sooner?
Happy Friday, y’all.