Tag: andouille

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 Boy Version 2.0


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.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my more traditional andouille po boy served up with a classic comeback sauce.

Andouille Po Boy Version 2.0
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5 from 1 vote

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. 
Course Main
Cuisine American
Keyword sandwich, sausage
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 1557kcal
Author Based on a recipe from The Southern Po’ Boy Cookbook

Ingredients

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

Lettuce mixture

Instructions

  • 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.

Nutrition

Calories: 1557kcal | Carbohydrates: 116g | Protein: 69g | Fat: 90g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 3461mg | Potassium: 1015mg | Fiber: 6g | Sugar: 7g | Vitamin A: 306IU | Vitamin C: 6mg | Calcium: 140mg | Iron: 11mg

Nutritional values are approximate.

Creamy Cajun Sausage Ravioli

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.

Creamy Cajun Sausage Ravioli

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
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5 from 1 vote

Creamy Cajun Sausage Ravioli

These creamy Cajun sausage ravioli are dangerous and I definitely cannot be trusted to control myself around them. Not even the least bit. 
Course Main
Cuisine American
Keyword Cajun, creamy, ravioli, sausage
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 28 raviolis
Calories 45kcal
Author Based on a recipe from Bev Cooks

Ingredients

For the ravioli

  • 2 andouille sausages casings removed, chopped
  • splash olive oil
  • 2 cloves garlic minced
  • 28 wonton wrappers

For the sauce

Instructions

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.

Nutrition

Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 90mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Nutritional values are approximate.

Andouille Po Boy

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.

Andouille Po Boy

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
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5 from 1 vote

Andouille Po Boy

The fantastic flavor of andouille and the remoulade are the stars of this sandwich. A little heat and a little spice. Perfect.
Course Main
Cuisine American
Keyword Cajun, sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 673kcal
Author Mike

Ingredients

Instructions

  • 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.

Nutrition

Calories: 673kcal | Carbohydrates: 56g | Protein: 34g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1528mg | Potassium: 461mg | Fiber: 2g | Sugar: 3g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 5mg

Nutritional values are approximate.