The year was 1969 and Percy “Frenchy” Creuzot had a problem. He and his wife Sallie, recent transplants from New Orleans, had opened Frenchy’s Po-Boy stand on Scott Street in Third Ward and were running out of sausage.
But not just any sausage. One of the most popular po-boy sandwiches featured a spicy Creole sausage known as chaurice. Creuzot could only source so much from the expatriate Creoles of the area, so he had to get creative.