Best Philly Style Andouille Po Boys Recipes

ANDOUILLE PO' BOY

Andouille Po' Boy image

Make and share this Andouille Po' Boy recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup creole mustard or 1/2 cup other stone ground mustard
1/3 cup mayonnaise
1/2 teaspoon cajun seasoning
1/4 cup parmesan cheese, grated
2 tablespoons butter
2 large sweet onions, thinly sliced
4 fully cooked pork or 4 chicken andouille sausages
4 French rolls, cut to sausage length or 4 baguette, slices cut to sausage length
1 cup shredded lettuce
1 1/2 cups provolone cheese, shredded
hot louisiana-style pepper sauce (optional)

Steps:

Make sauce. Combine all ingredients in small bowl. Refrigerate until ready to use.
For sandwiches: Heat butter in heavy medium skillet. Add onions, tossing to coat with butter. Cook over low heat, stirring occasionally, for about 20 minutes or until onions are soft and caramelized. Salt and pepper to taste. Keep warm.
Brush griddle or heavy skillet with cooking spray or unflavored oil. Heat until almost smoking. Split sausages lengthwise and place cutside-down on griddle. Turn when browned, and brown skinned-side, cooking until heated through.
Split rolls or baguette slices lengthwise. Spread the cut sides (tops and bottoms) generously with prepared sauce. Spread about 1/4 cup of shredded lettuce on each roll bottom. Top each with 1/4 of onions. Sprinkle Provolone shreds over, dividing equally over the 4 bottoms. Place sausage halves on top of cheese and place roll tops over. Serve hot pepper sauce on the side, if you desire.

PHILLY STYLE ANDOUILLE PO BOYS

Philly Style Andouille Po Boys image

Make and share this Philly Style Andouille Po Boys recipe from Food.com.

Provided by rouxdog

Categories One Dish Meal

Time 25m

Yield 4 12inch sandwiches, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
2 lbs andouille sausages
1 onion, in 1/4 inch slices
1 bell pepper, in 1/4 inch slices
8 slices provolone cheese, thin
4 po boy rolls or 4 submarine sandwich bread, 12 inches
salt and pepper, to taste
Tabasco sauce, to taste

Steps:

Cut andouille into julienne pieces, 1/4" by 3"- remove casing if it is tough Add olive oil to saute pan over medium high heat
Add julienned sausage to saute pan and stir gently for 2 minutes
Add peppers and onions to pan and saute gently until the onions begin to look translucent.Season with salt, pepper, and tabasco to taste- remove pan from heat
Cut po boy rolls lengthwise and line with 2 provolone slices per roll Add sausage mixture to rolls
(optional) You can place the cheese on top of the sausage mixture, then place the sandwich under the broiler for a minute or so, until the cheese gets bubbly and the top surface of the bread becomes toasted.

Nutrition Facts : Calories 585.7, Fat 40.3, SaturatedFat 16, Cholesterol 84, Sodium 1771.2, Carbohydrate 22.4, Fiber 1.3, Sugar 2.6, Protein 32

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