In a city that's po'boy proud, Liuzza's at the Track stands out from the crowd, thanks to the house specialty, a buttery, Worcestershire-fueled gi-normous portion of gulf shrimp slathered between a hot and crusty roll. It's called barbecue shrimp, but there's really nothing barbecued about it. Save room for the gumbo. This town is full of conflicting opinions about gumbo - how light, or dark the roux should be, seafood vs. sausage and on and on. Liuzza's recipe includes seafood, local sausage, 13 spices and a few secret ingredients. On a hot day, nothing beats s seat at the bar, a bowl of gumbo and a cold beer at this hole in the wall joint.