Wicked Po'Boys Something Cajun this way comes

Usually dentistry school involves learning what not to eat, but in the case of the husband/wife behind Wicked Po'Boys, attending LSU's filled them with a love of big, fat sandwiches, which they're now sharing at their new Campbell/G'ville sandwich shop. The tungsten-lit, chalkboard-menu spot's main offerings come overstuffed with everything from fried oysters, to crispy soft shell crab, to hot sausage imported from famous Patton's, who fight their battle of the bulge in Bogalusa, LA.

They've also got a 2ft sandwich style that feeds "'round 4 or 1 Yat". If you're no Yat, go for crawfish etouffee, crab & corn bisque with "a little kick", or the parm & romano/parsley & garlic butter Wicked Chargrilled Oysters (what Korn was craving when they wrote All Day I Dream About Seafood). You should probably get Cajun-sauced too, on Sazeracs, mint juleps, Pimm's cups, brandy milk punch, and hurricanes -- sweetness that'll have you sending your DDS an SOS.