Andouille Po Boy Version 2.0

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.
Andouille Po BoyI 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

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings


  • 1 loaf po boy bread sliced horizontally (substitute French bread)
  • 1 pound cooked andouille sausages halved (you can substitute smoked sausage)

Lettuce mixture

  • 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.

Lettuce mixture

  • Combine all ingredients in a bowl.

New Orleans French Bread Pizza

This New Orleans French bread pizza is flat out delicious. Everything on it tastes soooo good. There isn’t a pizza like you might be used to. Instead, there are artichokes, salty olives, roasted red peppers and tender chicken strips. And of course, cheese.

New Orleans French Bread PizzaYou can make this pizza on a traditional crust. Or you can do like we did and use French bread. If you want a bit of heat, mix a little red pepper flake into the chicken mixture before spreading it into the bread. A bit different but fantastically different, we really enjoyed this New Orleans French bread pizza.

Also try my southwest grilled chicken French bread pizza.

New Orleans French Bread Pizza

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 loaf French bread cut in half lengthwise
  • 1 tablespoon oil
  • 1/2 pound boneless skinless chicken breasts, cut into thin strips (if you freeze the chicken for 30 minutes before cutting, it will slice much easier and thinner)
  • 1 clove garlic minced
  • 1 6 1/2 ounce jar marinated artichoke hearts, drained and chopped
  • 1 7 ounce jar roasted red peppers, drained and chopped
  • 1/2 cup pimiento-stuffed green olives sliced
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 3/4 cup Monterey Jack cheese shredded, divided


  • Preheat oven to 450 F.
  • Place bread in the oven for a few minutes until it gets just a bit crispy. Remove.
  • Heat oil in a large skillet.
  • Add the chicken and garlic cook for 3-5 minutes or until chicken is no longer pink. Do not overcook as the chicken will cook more in the oven.
  • Remove from heat.
  • Stir in the artichokes, peppers, olives, oregano and pepper and 1/2 cup of the cheese.
  • Spoon mixture onto the bread halves and sprinkle with remaining cheese.
  • Place in oven and bake 8-10 minutes or until bread is nice and crispy and the cheese is melted. Place under the broiler for 1 minute to lightly brown the cheese if desired.

Gumbo A Go-Go, Indianapolis, Indiana

Sadly, Gumbo A Go-Go has closed. But, you can still make my take on their Drunken Cajun Chicken Po Boy.

If you follow this blog at all you know that I love spicy foods. Not burn-my-mouth I’m-in-pain spicy, but food that is flavored well and has a kick. I like spice and I don’t like bland. The pox on bland! Spicy is exactly why I love Gumbo A Go-Go.

Gumbo A Go-Go, Indianapolis, Indiana I’ve eaten at Gumbo A Go-Go several times now. I am completely addicted to the Datwich. I could eat a Datwich every day. In fact, I have a tub of Datwich chicken in my fridge right now, just screaming “have me for lunch”. The Datwich is a po’boy topped with shredded chicken that has been slow-cooked in all sorts of good spices, garlic and beer. Spices (lots of sage!), garlic and beer… You can’t go wrong with that. It is messy. It drips yummy goodness. I love it. Make sure to snag a bag of Zapp’s potato chips, too.

I also tried a little of the Ya Ya chicken this time. Yowsa, that Ya Ya chicken has some kick. A lot of kick. I loved it!

Gumbo A Go-Go, Indianapolis, IndianaGumbo A Go-Go isn’t your black tie kind of eating establishment. It’s simply decorated. And it can get busy at lunch time. Get there early, order up a few dishes (at the counter) from the menu (on a chalk board behind the counter), and enjoy!

Gumbo A Go-Go, Indianapolis, IndianaI can’t wait to return to Gumbo A Go-Go. I’ll try something new, and grab me another pint or so of that Datwich chicken and bring it on home for dinner!

'Mater Rater

Review: Susan Spicer’s Cookbook – Crescent City Cooking

Someday soon, we’ll go to New Orleans and eat at Bayona, Susan Spicer’s restaurant. She makes the kinds of foods I love – some traditional southern and some fusion. Until we go, though, we’ll enjoy some of the fantastic recipes found in Susan’s new (and first) cookbook, Crescent City Cooking.

Susan Spicer's Cookbook - Crescent City CookingThis cookbook is really fantastic. I’m not sure I’d call it just a cookbook, either. The pictures are works of art, the text and stories engrossing, and recipes… unbelievable.¬† The book is divided into several sections, ranging from appetizers to mains to cocktails. You’ll find more traditional southern items like spiced Cajun pecans or spicy shrimp with Tasso cream and green chile grit cakes (I just drooled). And you’ll find dishes that incorporate flavors from around the world, such as slow-scrambled eggs with potatoes, mushrooms and bacon or a sweet potato brioche. Just reading the recipe titles alone will make you hungry.

This cookbook is more than page after page of lists of ingredients and cooking steps. It reads well. You’ll truly enjoy Susan’s insights and comments on each dish. I am quite sure we will end up making every single item in this cookbook, all 170 or so of them.

I highly recommend this cookbook. Unlike some that you come across these days, this book is honest, with fantastic food. It is well worth the price.

Susan Spicer's Cookbook - Crescent City CookingPS: Susan will also inscribe the book, upon request, as she did ours.

I ranked Crescent City Cooking high on my ‘Mater Rater.

'Mater Rater

For more of my reviews of cookbooks available for the Amazon Kindle readers, visit Kindle Thyme.