I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this andouille po boy. In minutes I’m having a great meal. I do go through the ‘trouble’ of making my own po boy bread, but that’s mostly because I just cannot seem to find great po boy bread here. French bread will do in a bind, but it’s just not quite the same. The texture is definitely different. For a topping, I use a simple but wonderfully spicy lettuce mixture. And you can never, ever go wrong with andouille sausage. That perfect spicy kick, in a casing that pops when you bite into it.
I use the lettuce mixture on all of my po boys, not just this andouille version. It’s also great on hamburgers or hot dogs. It takes only a minute or two to make. When I pick up heads of iceberg lettuce at the grocery store I’ll shred and chop them and place them into baggies or containers along with a paper towel. That way I always have lettuce on hand for a quick po boy.
Also try my more traditional andouille po boy served up with a classic comeback sauce.
Andouille Po Boy
Servings 2 servings
- 1 loaf po boy bread sliced horizontally (substitute French bread)
- 1 pound cooked andouille sausages halved (you can substitute smoked sausage)
- 1/4 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 teaspoon or more, to taste Louisiana hot sauce
- 2 teaspoons minced garlic
- 1 heaping cup shredded and chopped iceberg lettuce
Preheat oven to 350 F.
Place the bread halves on a baking sheet and place in oven for 5 minutes. Remove.
Also place the halved sausages on the sheet pan and warm thoroughly. Remove.
Place the sausages on the bottom bread half.
Top with the lettuce mixture and top bread half.
Cut in half and serve.
These creamy Cajun sausage ravioli are dangerous and I definitely cannot be trusted to control myself around them. Not even the least bit. I knew I was going to love them because I love absolutely anything with andouille sausage. These ravioli are packed with andouille, then topped with a simple Cajun-spice sauce. It takes a while to assemble and cook these little morsels, but once you get a system and assembly line down, you’ll be turning them out left and right.
On the off chance that you have some leftover creamy Cajun sausage ravioli, store them in the fridge on wax paper and make sure they do not touch each other. They like to stick together, and not just a bit either. We’re talking seriously stuck together here. Trust me. I speak with experience.
Also try my grilled creamy shrimp and mushroom pasta.
Creamy Cajun Sausage Ravioli
Servings 28 raviolis
For the ravioli
- 2 andouille sausages casings removed, chopped
- A splash of olive oil
- 2 cloves garlic minced
- 28 wonton wrappers
For the sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 tablespoon or more Cajun seasoning
For the ravioli
Place the sausage into a food processor and pulse until it is minced.
Heat the oil in a large skillet over medium-high heat.
Add the meat and garlic and cook for 1 minute, stirring.
Bring a large pot of salted water to a boil.
Working in batches, lay out the wonton wrappers and place one tablespoon of the meat into the middle.
Dip your finger in warm water and run it along the edges of the wrapper.
Take one corner of the wrapper and fold the filling, forming a triangle.
Push down on the meat filling to get as much air out as possible, then pinch the edges to seal.
Lower 5-6 ravioli at a time into the boiling water and boil for 1 minute. I found that using a spider (or large slotted spoon) helped make sure that the ravioli don't fall apart.
Remove cooked ravioli to a plate but do not stack them or they will stick together.
Continue working in batches until all of the ravioli are cooked.
Serve with the sauce.
For the sauce
Melt the butter in a medium saucepan over medium-high heat.
Whisk in the flour and continue cooking for 1 minute.
Slowly add the milk while whisking.
Reduce the heat to a simmer and continue whisking until the sauce is as thick as you like.
Add Cajun seasoning, stir, and serve.
I had an out-of-this-world good andouille po boy from Chef Dan’s Southern Comfort food truck the other day. And ever since, I’ve been jonesin’ for another. This time I made my own. A good po boy requires a good remoulade. I made a big batch of Chez John’s Kaw-Cajun Comeback sauce, but any good remoulade will do. Just make sure it’s got some kick to it. The fantastic flavor of andouille and the remoulade are the stars of this sandwich. A little heat and a little spice. Perfect.
The best po boy drips when you eat it. All down the front of your arms, on your shirt, and all over the table, and best, onto your plate so you can sop up the drippings with the last piece of bread from the sandwich. Those drippings have everything good in them, from remoulade to sausage juice. Good eats. Also try my version 2.0 andouille po boy.
I love the taste of Andouille sausage. It’s not only great on a po boy, I like it in potatoes too.
Andouille Po Boy
- 1/2 pound andouille sausage cut into 1/2-inch rounds
- 1 12 " loaf French bread split lengthwise
- Shredded lettuce dill pickles and sliced tomato (and thinly sliced tomato if desired)
- Your favorite remoulade I prefer Chez John's Kaw-Cajun Comeback sauce
Fry the sausage in a cast iron skillet until browned. If your sausage isn't fatty enough you might have to add just a bit of oil, but don't over do it.
Warm the bread if desired.
Top bread with the lettuce, pickles and tomatoes.
Add the cooked sausage and top with the remoulade.
I needed a simple, yet tasty, dish for dinner the other night. I found a few things in the fridge, searched around online, and ended up making this not-quite-authentic-but-still-very-good dish. Cheater dirty rice and Andouille sausage hit the spot and did not disappoint.
If you can’t find Andouille sausage at your grocery store you can substitute smoked sausage. Andouille has a distinct, fantastic, flavor. Smoked sausage isn’t quite the same, but it’ll do in a pinch. You’re making cheater dirty rice and Andouille sausage, so you can cheat on the sausage too in a pinch.
Also try my copycat of Zatarain’s jambalaya.
Cheater Dirty Rice and Andouille Sausage
- 2 cups long grain brown rice
- 5 cups chicken stock divided
- 1 tablespoon olive oil
- 1 pound Andouille sausage sliced
- 1 large white onion chopped
- 1 medium green bell pepper diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
Cook the rice per package instructions, substituting the chicken stock for water.
Meanwhile, add the oil to a large skillet or pot over medium-high heat.
Add the sausage and brown on all sides.
Reduce heat to medium.
Add the onion, bell pepper, celery, garlic, and the remaining cup of broth. Stir. Cover and simmer for 5 minutes.
Stir rice into the pan.
Remove from heat, sprinkle with parsley and serve.
Andouille sausage has such a great, spicy flavor. It’s up there with chorizo as my favorite sausage. A little heat and bold flavor adds a lot to what would’ve been normal (but still good) fried potatoes.
Also try my Andouille po boy.
Andouille Cajun Potatoes
Servings 6 -8
- 4 tablespoons olive oil divided
- 1 pound Andouille sausage diced
- 3 pounds potatoes cut into 1/2" cubes
- 1 tablespoon Cajun seasoning
- 6 cloves garlic minced
- Fresh parsley chopped
Heat 2 tablespoons of the oil in a large skillet over medium-high.
Add the andouille and cook until lightly browned on the edges.
Remove andouille to a paper towel-lined plate.
Add potatoes. Reduce heat to medium and cover. Cook for 10-15 minutes or until the potatoes are just starting to turn tender.
Flip the potatoes, increase the heat to medium-high, add the Cajun seasoning and garlic, stir gently, and cook another 8-10 minutes or until the potatoes start to brown on the edges.
Remove from heat. Add the andouille back to the pan. Add the parsley and toss gently. Cover until ready to serve.