Andouille Smoked Sausage Po-Boys
The Po-Boy is the undisputed favorite of New Orleans sandwiches, and there is certainly no food that is consumed in greater quantity by New Orleans locals.
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Plate
- Spatula
- Tongs
- Measuring spoon
- Serving platter
Ingredients
- 2 tablespoons vegetable oil or unsalted butter
- 1¼ pound Chef Paul Prudhomme's Regular Andouille Sausage
- 1 loaf New Orleans style French bread
- ripe tomato, thinly sliced
- iceberg lettuce
- caramelized onions
- mayonaise
- creole mustard (or other good quality grainy brown mustard)
- Chef Paul Prudhomme's Magic Pepper Sauce®
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