SAUSAGE PO' BOY RECIPE
Try our Sausage Po' Boy Recipe when you need a quick dish sure to impress. Our Sausage Po' Boy Recipe includes a crusty baguette and Cajun-spiced mayo.
Provided by My Food and Family
Categories Spices
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut sausage lengthwise in half; cook in large nonstick skillet on medium heat 7 to 9 min. or until evenly browned, turning occasionally.
- Mix mayo and Cajun seasoning; spread onto cut sides of bread.
- Cut each sausage piece crosswise into 6 slices; fill bread with sausage, tomatoes and lettuce.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 900 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 4 g, Protein 13 g
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
HOT SAUSAGE PO' BOY
One of New Orleans' greatest specialties, the Po' Boy Sandwich. From Bruce Aidells' Complete Sausage Book. Serve with fries.
Provided by gailanng
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce, combine the mustard, mayonnaise and Worcestershire sauce in a small bowl. Add Tabasco to taste. Set aside.
- Preheat the oven to 350 degrees F. (This step can be skipped if toasting the bread on the grill).
- Warm the French bread for 10 minutes.
- Place sausage links in a heavy skillet. Add water to cover sausage and simmer until sausage is gray throughout (about 10 to 15 minutes.) Grill sausages for 15 minutes over medium heat, turning the links so they brown evenly.
- Slice the bread in half lengthwise and spread generously with mustard-mayonnaise sauce on both sides. On one side, heap the shredded lettuce and lay over it the pickle slices, onion, and tomato. Place split hot sausage on top, and close up the sandwich as best you can.
SHRIMP PO'BOY
Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 shrimp po'boys
Number Of Ingredients 15
Steps:
- Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
- Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
- Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
- Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.
PO' BOY REMOULADE SAUCE
This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.
Provided by Christina Tabaretti
Categories Sauces
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.
Nutrition Facts : Calories 87 calories, Carbohydrate 1.6 g, Cholesterol 4.2 mg, Fat 9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 157.3 mg, Sugar 0.8 g
ANDOUILLE PO' BOY
Make and share this Andouille Po' Boy recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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