Smothered Andouille Po' Boy Recipe

Name: Smothered Andouille Po' Boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
In a hot saute pan, sear the andouille for 1 minute on each side.
2
Remove the sausage from the pan.
3
Stir in the flour and oil.
4
Cook for 2 minutes for a brown roux.
5
Add the onions, peppers, and garlic.
6
Cook for 2 to 3 minutes or until the vegetables start to wilt.
7
Add the andouille.
8
Stir in the veal reduction and Creole mustard.
9
Bring the liquid up to a boil and reduce to a simmer.
10
Simmer for 15 minutes or until the vegetables are wilted and the sauce is like a gravy.
11
Season with salt and pepper.
12
Divide the smothered andouille between the two split loaves.
13
Mound each sandwich with the slaw.
14
Serve with Zaps and Omar Pies.
15
Combine all ingredients thoroughly and store in an airtight jar or container.
16
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
17
Published by William and Morrow, 1993.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Smothered Andouille Po' Boy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smothered Andouille Po' Boy

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