BB’s brands itself as a “Tex-Orleans” restaurant, and it shows in the po’ boys. Try a sandwich topped with classic fried shrimp or cornmeal crusted catfish, or the South Texas Fire with fajita beef, avocado, jalapeno, and onions smothered in a spicy cheese sauce. All po’ boys are served on legendary Leidenheimer french bread.

Check out the expanded space, shoot some pool, and cool down with a daiquiri at this recently-resurrected dive. A full menu is coming soon, but po’ boys dominate for now. Fried shrimp, andouille sausage, or roast beef offer a taste of Louisiana. A less traditional version is the juicy fried chicken — it’s perfectly seasoned and drizzled with Voodoo’s tangy one drop sauce.

Antone’s Famous po’ boys have been a Houston favorite for over 50 years. Hot and cold style sandwiches are served on local Slow Dough or Royal Bakery bread. Antone’s options include fried seafood, roasted pork loin, beef brisket, and deli meats and cheese slathered in their signature chow-chow.

Louisianians looking for a little slice of home can head to this Heights hangout. The Boot’s sprawling patio is perfect for enjoying po’ boys paired with Abita brews. Here, the shrimp and catfish come grilled, fried, or blackened Cajun-style.

Nola Poboys knows nothing says authentic like Gendusa Bakery bread, Blue Plate mayonnaise, Chisesi deli meat, and Zapp’s potato chips. The Nawlins Style BBQ Shrimp Po’ boy is a must try for a true Crescent City experience.

This downtown diner serves Cajun food Cafeteria-style. Truly down home cooking, Zydeco’s family recipes have been handed down for three generations. Nothing fancy here, just good old fashioned seafood poboys and a side of fries in bayou-decorated digs.

Another Texiana fusion place, Gumbo Jeaux’s adds a little bit of the Lone Star State to traditional Louisiana dishes. The shrimp po’ boy at Jeaux’s thrown in onions, jack cheese, and cilantro and trades the french bread for a grilled torta bun.

At Calliope’s, it’s not one size fits all. Po’ boys come in small, regular, large, and the gargantuan 32” extra large. Calliope’s best seller doesn’t skimp on the shrimp, and the sandwich overflows with Gulf Coast goodness. Another favorite is the New Orleans made Patton Hot Sausage po’ boy.

Liberty Kitchen’s variation of the po’ boy is loaded. The Cowboy Surfer piles on fried shrimp, oysters, and pork carnitas. Dressed with lettuce, tomato, slaw, and a sweet and sticky bacon jam, this dish is a pure palate pleaser.

The po’ boys at Sleepy’s are made to order and come out piping hot and fresh. Seafood favorites include fried shrimp, fish, oyster, or a combination of two. The stacked roast beef po’ boy dripping with gravy and served on fresh doughy bread is a dish that’ll fill you up and put you right to sleep.

Sisters and Louisiana natives Melissa and Melinda sling Pelican State po’ boys from this Heights food. The sandwiches here brim with fresh seafood and come traditionally dressed on famous Gambino’s french bread. Snag a picnic table after ordering and BYOB for a lazy afternoon.

Po’ boys here are served on homemade French bread and come dressed with garlic butter and pico de gallo. Seafood, including a non-traditional flounder option, is prepared fried or mesquite grilled for a smoky finish.