Philly Style Andouille Po Boys

"This comfortably occupies the space between a sausage po boy and a Philly cheese steak."
 
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Ready In:
25mins
Ingredients:
8
Yields:
4 12inch sandwiches
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Absolutely delightful! I made 2 Po Boys exactly as written and wouldn't change a thing. These were the bomb! Thanks for sharing.
     
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RECIPE SUBMITTED BY

Grew up in South Louisiana (yup. A Cajun.) Lived in Texas and Alabama (Tex-Mex and Cornbread too...) I can make a real roux, family raises crawfish, and I can speak enough French to get my face slapped. My friends claim we could go on Survivor and gain weight (Us Cajuns, we'll eat anything, put enough Tabasco on it).
 
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