Smothered Andouille Po' Boy

Total Time:
30 min
10 min
20 min
  • 1 pound andouille links cut on the bias into 2-inch slices
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 medium onion, cut into 1-inch rings
  • 1 green pepper, cut into 1-inch rings
  • 1 tablespoon Essence, recipe follows
  • 1 cup veal reduction
  • 3 tablespoons Creole mustard
  • 2 (6-inch) French bread loafs, spilt in half
  • 1 cup Emeril's Slaw
  • Zap Potato Chips
  • Omar Pies
  • 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
  • In a hot saute pan, sear the andouille for 1 minute on each side. Remove the sausage from the pan. Stir in the flour and oil. Cook for 2 minutes for a brown roux. Add the onions, peppers, and garlic. Cook for 2 to 3 minutes or until the vegetables start to wilt. Add the andouille. Stir in the veal reduction and Creole mustard. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes or until the vegetables are wilted and the sauce is like a gravy. Season with salt and pepper. Divide the smothered andouille between the two split loaves. Mound each sandwich with the slaw. Serve with Zaps and Omar Pies.

Essence (Emeril's Creole Seasoning):
  • 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.

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