Philly Style Andouille Po Boys Recipes

PHILLY STYLE ANDOUILLE PO BOYS

Steps:

• Cut andouille into julienne pieces, 1/4" by 3"- remove casing if it is tough Add olive oil to saute pan over medium high heat
• Add julienned sausage to saute pan and stir gently for 2 minutes
• Add peppers and onions to pan and saute gently until the onions begin to look translucent.Season with salt, pepper, and tabasco to taste- remove pan from heat
• Cut po boy rolls lengthwise and line with 2 provolone slices per roll Add sausage mixture to rolls
• (optional) You can place the cheese on top of the sausage mixture, then place the sandwich under the broiler for a minute or so, until the cheese gets bubbly and the top surface of the bread becomes toasted.

ANDOUILLE PO' BOY

Steps:

• Make sauce. Combine all ingredients in small bowl. Refrigerate until ready to use.
• For sandwiches: Heat butter in heavy medium skillet. Add onions, tossing to coat with butter. Cook over low heat, stirring occasionally, for about 20 minutes or until onions are soft and caramelized. Salt and pepper to taste. Keep warm.
• Brush griddle or heavy skillet with cooking spray or unflavored oil. Heat until almost smoking. Split sausages lengthwise and place cutside-down on griddle. Turn when browned, and brown skinned-side, cooking until heated through.
• Split rolls or baguette slices lengthwise. Spread the cut sides (tops and bottoms) generously with prepared sauce. Spread about 1/4 cup of shredded lettuce on each roll bottom. Top each with 1/4 of onions. Sprinkle Provolone shreds over, dividing equally over the 4 bottoms. Place sausage halves on top of cheese and place roll tops over. Serve hot pepper sauce on the side, if you desire.

FRIED PICKLE PO' BOY

Steps:

• Combine the mayonnaise, hot sauce and 1 teaspoon of the paprika in a medium bowl.
• Beat the milk and egg in a separate medium bowl. Put the flour in a shallow dish. Combine the cornstarch, cornmeal, garlic powder, onion powder, cayenne, 2 teaspoons salt, a few grinds of black pepper and remaining 1 teaspoon paprika in another shallow dish.
• Heat the oil in a medium saucepan over medium heat until a deep-frying thermometer registers 375 degrees F.
• Dip the pickle slices first in the flour, tapping off any excess, then in the egg mixture. Then press them in the cornmeal mixture to coat. Fry in batches, turning once, until golden, about 3 minutes. Drain on paper towels.
• Split the loaves down the middle lengthwise but do not cut all the way through. Spread 2 tablespoons of the mayonnaise mixture on each loaf. Top each with 1/4 cup lettuce and 3 tomato slices. Stuff 10 fried pickles into each sandwich. Serve with more hot sauce.