This grilled smoked sausage po boy is one of those perfect po boys. The kind that drip yummy sauces down onto your plate. The kind with yummy sauces you slop up with the last bites of the bread. Heck, if no one’s looking, pick up the plate and lick up the drippings. No one will know except you and you’ll be the one smiling.
Everything about this sandwich is delicious, but the really great part is the Kaw-Cajun Comeback sauce. It has a nice spicy kick, and is great on absolutely every sandwich you could ever make. I make a big batch of Kaw-Cajun Comeback sauce and keep it on hand for great po boys. Chez John from Fat Johnny’s Front Porch is the creator of the sauce. Pay his site a visit. He makes amazing food.
This grilled smoked sausage po boy is good eats, I tell ya! It’s messy. It’s crunchy. And it’s packed with flavors, from sausage to slaw to a wonderfully spicy sauce. There’s nothing fancy going on here. There doesn’t have to be.
This grilled smoked sausage po boy is one of those perfect po boys. The kind that drip yummy sauces down onto your plate. The kind of yummy sauces you slop up with the last bites of the bread.
I just recently started watching a cooking show called Best Recipes Ever. It originates from Canada. I’d never heard of it before, but I’m always looking for a new cooking show to watch and learn from. As with any new show, I was rather pessimistic. Well, my fears were totally unfounded. I love this southwestern pulled pork with pineapple. It’s a little sweet but that’s offset by the wonderfully saucy and seasoned tender pork. This is great on buns for sandwiches.
Delicious Pulled Pork!
This recipe for southwestern pulled pork with pineapple is outrageously good. I made a few very minor changes to the original recipe. Next time I may try some other changes, but the base flavor of the pork is very, very good and certainly doesn’t need to be toyed with!
Well, this is the third or fourth recipe we’ve made from the show, and I have to say I’m very happy and impressed so far. The host, Kary Osmond, is knowledgeable and pleasant, and doesn’t have an over-the-top personality that the Food Network seems to think chefs on its shows need to have (not all of them, but some…. sheesh!).
Combine the brown sugar, chili powder, cumin, thyme, salt and pepper in a bowl.
Rub mixture over all sides of the pork butt.
Wrap in foil or place in an air-tight container and place in refrigerator for 1-4 hours.
Preheat oven to 300 F.
Heat oil in a large Dutch oven over medium-high heat. Brown pork on all sides. Remove to a plate.
Add onions and sautee for 4 minutes.
Add garlic and sautee for another minute.
Add the tomato paste, vinegar and hot sauce. Stir and cook for 2 minutes.
Add the pineapple and its juices. Stir.
Add the pork and its juices back into the pot.
Bring to a boil, then cover. Transfer to the oven.
Cook for 3-4 hours. Every 30 minutes, spoon the juices over the top of the meat. After 2 hours, flip the meat over (carefully! do not splatter yourself).
Remove from oven. Remove the pork to a plate and let cool until you can handle it, 15 or so minutes. Pull pieces of the pork off and shred with your fingers or a fork. Discard any fatty pieces you encounter.
Place the Dutch oven back on a stovetop burner. Scrape off any accumulated fat.
Bring to a boil and let cook until the sauce thickens, about 15 minutes, stirring often.
Add the shredded pork back the pot. Remove from heat. Add in the coriander and stir.
This started out as an attempt to make Cajunlicious’ Cajun Calzones, but I failed at getting the calzones to seal correctly, so I went with Plan B – Creole pizza, and I have to say, these were darned tasty good! Tremendously flavorful and packing a nice spicy punch, each bite is fantastic. And different.
Andouille For The Pizza Win
Andouille sausage on a pizza is fantastic. It’s a nice change from your usual pepperoni or Italian sausage. The Creole meatball sauce is quite tasty, like a regular pizza sauce but with the addition of celery, bell pepper and a little Creole seasoning.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
When I was a young lad, Roger Staubach was my hero. I was too young to really understand football, but I knew enough to realize that Roger “The Dodger” was the real deal. I had my Dallas Cowboys pajamas, and a Cowboy’s leather (ok, fake leather) jacket, and I even played football on the 5th grade Cowboy’s team (that didn’t last long, but that’s a whole other post entirely). Anyway, here’s Roger Staubach’s Chili-in-a-bag.
Nothing Fancy, But It’s Mighty Good
So, because he and I are so connected (!), I figured I’d better make Roger Staubach’s chili-in-a-bag recipe! This isn’t one of those cook-all-day, fancy fru-fru chili recipes. But it is darned good. Seriously good. I poured it into small bags of Fritos and they disappeared in minutes! In many ways it reminds me of another of my favorites, a Walking BBQ (BBQ in a bag!),
Darned good chili that is very easy to make. The Ranch-style beans are what really make this chili. Substitute kidney beans if you have to, but it won’t be quite as good!
This beef and Italian sausage chili is a wonderfully tasty chili. The Italian sausage really adds a lot to the flavor. It isn’t spicy. But it can be if you add a lot of hot sauce or use hot Italian sausage. The broth is flat-out crazy delicious. That’s what distinguishes a good chili from a great chili. This is great chili.
Sausage And Beef Make For Great Chili
This recipe actually changed my view of beef-only chili. Now, I almost always add Italian sausage to my chili. At least most of my beef chilis that is.
Crumble the sausage into a Dutch oven and cook over medium-high heat until cooked.
Add the beef and cook until browned. Spoon off excess fat.
Add onion, bell pepper and garlic and cook another 4 minutes.
Add remaining ingredients. Bring to a boil then reduce to a simmer and cook until beef is tender, about 3 1/2 hours. Add water (or more broth) if the chili gets too thin.
We’ve really been enjoying the big batch of Creole meatballs we made. As appetizers, on subs and over pasta, they are tasty and my favorite part, they have kick! This Creole meatballs and spaghetti came out quite tasty, and it definitely has some great spicy kick to it.
Our Creole meatballs are so tender and tasty. Definitely not bland like plain old meatballs. Topped with a great spicy tomato sauce, this is a great dinner dish. Just add some of our Gotta-Have-It garlic bread and a little salad on the side, and you’ll be in heaven!
A Great Meal In No Time
I keep these meatballs and sauce on hand for a quick meal. Just heat them up and serve over pasta with some Parmesan and you’ve got dinner. Creole meatballs and spaghetti never disappoint.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
These Creole meatballs and spaghetti came out quite tasty, and it definitely has some great spicy kick to it. Our Creole meatballs are so tender and tasty. Definitely not bland like plain old meatballs.
My wife proclaimed this to be the ‘best sandwich I’ve ever made’. It’s messy, has some kick and it very yummy. I wouldn’t change a thing about this Creole meatball sub sandwich next time I make it, which will be very soon!
A Great Messy Sandwich
My Creole meatballs pack a bit of a punch. I like that. A lot. They’re tender and just perfect on a Creole meatball sub sandwich, loaded with lots of my Creole meatball sauce and topped with cheese. Don’t skimp on the sauce. The sign of a good sandwich is one that drips when you pick it up and take a bite.
I make a big batch of the Creole meatballs and freeze a good number of them. They defrost in minutes and make for the perfect quick dinner.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
This is one of the best sandwiches I’ve ever made. It’s messy, has some kick and it very yummy. I wouldn’t change a thing about this Creole meatball sub sandwich next time I make it, which will be very soon!
Any time I need some kicked-up meatballs, these Creole meatballs are the ones I make. Sure, I have a more traditional recipe for meatballs too. But these are my go-to meatballs. They have a tremendous spicy flavor. They are not plain old meatballs by any stretch. Tender and tasty, just as you love.
I make a big batch of meatballs and freeze them for using later.
Don’t be shy with the jalapenos, Creole seasoning or the hot sauce. You want your meatballs to have some kick! Creole food does not have a reputation for being bland or boring. These Creole meatballs may not be authentic cuisine, but they keep that dedication to tasty alive for sure!
Make tons of extra. They freeze great and are always ready to make for a quick lunch or dinner.
This 6 bean chili is fantastic. I love all the various beans in it. It’s great for cold weather. We’re getting snow here today in Indianapolis. This chili will take the edge off of the shoveling we’re going to have to do! Instead of green onions as garnish, I used cebollitas, which are like green onions on steroids. They’re often grilled or roasted, but also worked great as a garnish on this chili.
There’s Nothing Like a Pot of Chili
I like to use my good ole trusty Dutch oven to make this 6 bean chili and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Sour creamshredded cheddar cheese and green onions for garnish
Instructions
Brown meat in a large pot or Dutch oven.
Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
Add beans, stir, and cook another 30 minutes.
Service garnished with sour cream, cheddar, and chopped green onions.
Notes
This chili can get thick overnight. Just add a little water when reheating to thin it a bit before serving.
I made a batch of these crab salad wraps for us to take for a ‘picnic’ at the Exit 76 Antique Mall. We didn’t want to leave the mall for lunch… we might miss out on a deal! Quick and easy bites like these hold up well for the drive down and require nothing special to eat. Just grab one and dive on in!
Delicious Wraps That Don’t Disappoint
These crab salad wraps are very tasty and are great for a picnic lunch or just lunch at your desk. If you can’t find fresh crab meat or it’s too darned expensive, don’t fret. You can use imitation crab meat. I won’t tell anyone.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
