Though virtually every New Orleans dining experience would be easy for a decent to good chef to replicate in Western New York, some of the biggest no-brainers are the city’s famous sandwiches and desserts: though there are sometimes substantial variations in recipes from restaurant to restaurant, they all tend to use ingredients that are as commonly available here as there. This second and final part of our look at New Orleans cuisines discusses everything from po’ boys to pralines and fried chicken, along with a few small disappointments and some brief comparisons with Western New York options. You can see the first part, discussing New Orleans drinks and seafood dishes, here, as well as a huge New Orleans food photo gallery with more details here.