Killer Poboy: The official gourmet sandwich shop of Slabbed New Media to appear on Food Network’s Chopped

Rosemary and Fennel Pork Belly Poboy with Tomato And Sweet Pepper Compote, Chard and Fresh Black Eyed Pea Salad and Garlic Mayo

“The competition is real. Everything else is show business” ~ Camille “Cam” Boudreaux, co owner of Killer Poboys

Back in July of this year Slabbed profiled Killer Poboys after they burst onto the local food scene with their place in the back of the Erin Rose Bar at 811 Conti St. in the quarter.  The reception to this new take on a venerable local sandwich has been tremendous judging from my twitter timeline as tweeps from across the Slabbed Nation have not only stopped in but also registered their pleasure with the innovative menu in the social media.

I mention all this because late last week Judy Walker over at NOLA.com revealed the next two New Orleans Chefs that will appear on Chopped, joining 4 others that have won the competition, will include Cam Boudreaux of Killer Poboys, who  joins local Chef Tasheena Butler in a Chopped episode which will air on November 20 at 9pm.

I can’t wait to see Cam in action.

A question I frequently get is “I’m going to NOLA where is a great Po-boy place?”

Rosemary and Fennel Pork Belly Poboy with Tomato And Sweet Pepper Compote, Chard and Fresh Black Eyed Pea Salad and Garlic Mayo

And my stock answer is the best sandwich shops are actually here on the Mississippi Coast but there is one place in the French Quarter that has bonafides with the Slabbed Nation: Killer Poboys on Conti Street.

I mention all this because owners April Bellow and her finance Cam Boudreaux’s little sandwich shop is getting noticed by the food media in NOLA appearing in Just off the Red Streetcar Line and Gambit within the past couple of days.  These ain’t your mommas Poboys folks as Just off the Red Streetcar Line explains:

We’ve pretty much plowed through the entire menu and have yet to settle on a favorite. If pushed, I’d say the NOLA Rum & Chipotle Braised Pork (with summer veggie Chow Chow and garlic aioli) or the Moroccan Spiced Lamb Sausage (with Tzatziki sauce, sumac carrot relish and torn mint) would be 1a and 1b, while the Coriander Lime Gulf Shrimp (with marinated Daikon and carrot, cucumbers, herbs and the house special aioli) would be my close 2. For those of you cutting down on (or out) the meat, a Curry Roasted Seasonal Veggies and the Creole Tomato and Caper Basil Pesto round out the rest of the po-boys. The two salads are light and refreshing and, at a mere $2 or $4, hard to resist grouping with a po-boy. Continue reading “A question I frequently get is “I’m going to NOLA where is a great Po-boy place?””