Recipe courtesy of Dominique Leach
Andouille Sausage Po'Boy with Cajun Remoulade and Crab Meat
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 952
- Total Fat
- 83
- Saturated Fat
- 28
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 25
- Cholesterol
- 182
- Sodium
- 1778
- Total: 35 min
- Active: 35 min
Ingredients
Cajun Remoulade:
3/4 cup mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh parsley
2 teaspoons Louisiana-style hot sauce
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons prepared horseradish
1/2 small shallot, minced
Kosher salt and freshly ground black pepper
Po'Boy:
1 stick (8 tablespoons) unsalted butter, at room temperature
4 French rolls or hoagie rolls, split
4 andouille sausage links (about 12 ounces)
8 ounces jumbo lump crab meat, picked through
1 teaspoon Cajun seasoning
Kosher salt
1 large plum tomato, thinly sliced
1/2 cup dill pickle chips (about 16 pickle slices)
1 1/2 cups shredded iceberg lettuce (about 1/4 small head)
Directions
- For the Cajun remoulade: Whisk the mayonnaise, mustard, lemon juice, parsley, hot sauce, Worcestershire, Cajun seasoning, horseradish, shallot, 1 teaspoon salt and some pepper in a medium bowl until well combined. Cover and refrigerate until ready to serve.
- For the po'boys: Prepare a grill for medium-high heat.
- Spread 1 tablespoon of the butter on the inside of each roll (4 tablespoons total). Grill until the bread is toasted and charred in spots, 1 to 2 minutes.
- Grill the sausage until warmed through and charred in spots, about 4 minutes.
- Add the crab meat, Cajun seasoning, a good pinch of salt and the remaining 4 tablespoons butter to a small saucepan and place on the grill grates. Cook, stirring frequently, until the crab is warmed through, about 4 minutes.
- To serve, spread the Cajun remoulade on the inside of each roll. Arrange the tomatoes and pickles on the bottom of each roll, then top with an andouille sausage, some of the warm crab and finally the shredded lettuce. Drizzle with any remaining remoulade. Cut the sandwiches in half and serve immediately.