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
- 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.
Nutritional values are approximate.