SAUSAGE PO' BOY RECIPE
Try our Sausage Po' Boy Recipe when you need a quick dish sure to impress. Our Sausage Po' Boy Recipe includes a crusty baguette and Cajun-spiced mayo.
Provided by My Food and Family
Categories Spices
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut sausage lengthwise in half; cook in large nonstick skillet on medium heat 7 to 9 min. or until evenly browned, turning occasionally.
- Mix mayo and Cajun seasoning; spread onto cut sides of bread.
- Cut each sausage piece crosswise into 6 slices; fill bread with sausage, tomatoes and lettuce.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 900 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 4 g, Protein 13 g
ANDOUILLE SAUSAGE CREOLE
Steps:
- Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
- Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.
EASY SMOKED SAUSAGE CREOLE
Make and share this Easy Smoked Sausage Creole recipe from Food.com.
Provided by Paintpuddles
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onion, bell pepper and celery in oil.
- Combine all ingredients in a large saucepan.
- Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes.
- Remove from stove and let stand 5 minutes before serving.
- Variation: For a spicier Creole taste use a dash of tabasco Sauce.
HOT SAUSAGE PO' BOY
One of New Orleans' greatest specialties, the Po' Boy Sandwich. From Bruce Aidells' Complete Sausage Book. Serve with fries.
Provided by gailanng
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce, combine the mustard, mayonnaise and Worcestershire sauce in a small bowl. Add Tabasco to taste. Set aside.
- Preheat the oven to 350 degrees F. (This step can be skipped if toasting the bread on the grill).
- Warm the French bread for 10 minutes.
- Place sausage links in a heavy skillet. Add water to cover sausage and simmer until sausage is gray throughout (about 10 to 15 minutes.) Grill sausages for 15 minutes over medium heat, turning the links so they brown evenly.
- Slice the bread in half lengthwise and spread generously with mustard-mayonnaise sauce on both sides. On one side, heap the shredded lettuce and lay over it the pickle slices, onion, and tomato. Place split hot sausage on top, and close up the sandwich as best you can.
CREOLE SAUSAGE AND VEGETABLES
If you're a fan of okra, you'll get a kick out of this zippy smoked sausage and vegetable mix from Jill Holland of Florence, Alabama. When served over rice, this dish makes a hearty meal with generous portions.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes., Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired.
Nutrition Facts : Calories 227 calories, Fat 5g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 952mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
CREOLE SAUSAGE PO' BOY SANDWICHES
Comfort food on a toasted bun, such as you might see at a Louisiana food festival or fais-do-do.
Provided by Sue L
Categories Sandwiches
Time 25m
Number Of Ingredients 12
Steps:
- 1. Brown the sausages in oil and set aside.
- 2. Add the peppers and onion to the pan and cook until mostly softened, then add the thyme, garlic, dry wine, chopped tomato and Tabasco sauce.
- 3. Continue to cook until thick and saucy. Add the sausages back in to warm up.
- 4. Toast the sandwich rolls and serve filled with a sausage, a bit of mustard and topped with the Creole pepper sauce.
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