The ‘Po-Boy’ is the undisputed favorite of New Orleans sandwiches, and there is certainly no food that is consumed in greater quantity (or with more gusto!) by New Orleans locals.
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Servings
Makes 2 sandwiches
Ingredients
2 tablespoons vegetable oil or unsalted butter
1¼ pound Chef Paul Prudhomme's Regular Andouille Sausage
1 loaf New Orleans style French bread
ripe tomato, thinly sliced
iceberg lettuce
caramelized onions
mayonaise
creole mustard (or other good quality grainy brown mustard)
Chef Paul Prudhomme's Magic Pepper Sauce®
1¼ pound Chef Paul Prudhomme's Regular Andouille Sausage
1 loaf New Orleans style French bread
ripe tomato, thinly sliced
iceberg lettuce
caramelized onions
mayonaise
creole mustard (or other good quality grainy brown mustard)
Chef Paul Prudhomme's Magic Pepper Sauce®
How To Prepare
Cut the Andouille Sausage into three pieces of about 6 inches each. Cut each piece in half lengthwise.
Place the oil in a nonstick skillet over high heat until the oil is just beginning to smoke, about 4 minutes. Add the andouille pieces, cut side down, and cook, turning several times, until the pieces are nicely browned on both sides, about 5 minutes. Transfer the pieces to a plate while making the sandwiches.
Cut the bread in half lengthwise. Spread the mayonnaise and Creole mustard (a little or a lot, as you prefer) on the inside of each slice. Arrange the cooked andouille pieces on the bottom half. Top with lettuce leaves, tomato slices and caramelized onions, then top with the remaining slice of bread. Cut the finished sandwich in half crosswise to make 2 servings. Serve with Magic Pepper Sauce on the side.
Copyright © 2001 by Paul Prudhomme
Place the oil in a nonstick skillet over high heat until the oil is just beginning to smoke, about 4 minutes. Add the andouille pieces, cut side down, and cook, turning several times, until the pieces are nicely browned on both sides, about 5 minutes. Transfer the pieces to a plate while making the sandwiches.
Cut the bread in half lengthwise. Spread the mayonnaise and Creole mustard (a little or a lot, as you prefer) on the inside of each slice. Arrange the cooked andouille pieces on the bottom half. Top with lettuce leaves, tomato slices and caramelized onions, then top with the remaining slice of bread. Cut the finished sandwich in half crosswise to make 2 servings. Serve with Magic Pepper Sauce on the side.
Copyright © 2001 by Paul Prudhomme
