Ingredients

• 6 ounces andouille sausage, cut into 1-inch pieces
• 1 1/2 pounds ground beef
• 1 tablespoon minced garlic
• 2 teaspoons Worcestershire
• 1 1/2 teaspoon Essence, recipe follows
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 4 large Kaiser onion rolls or 4 (6-inch) lengths French bread, split in 1/2 crosswise
• 4 (1/4-inch-thick) slices sweet onion, such as Vidalia, Maui or Walla Walla
• 1 tablespoon olive oil
• 3/4 cup grated sharp cheddar
• Creole Remoulade Sauce, recipe follows

Directions

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Creole Remoulade Sauce:

3/4 cup vegetable oil

1/2 cup chopped green onions

1/2 cup chopped yellow onions

1/4 cup fresh lemon juice

1/4 cup chopped celery

3 tablespoons Creole or other whole-grain mustard

3 tablespoons ketchup

3 tablespoons chopped parsley leaves

2 tablespoons chopped garlic

2 tablespoons prepared horseradish

1 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon freshly ground black pepper

In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds.

Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)