Serious Eats: Recipes
Dinner Tonight: Andouille Po' Boy 'Creolaise'
I don't need any convincing about the glory of the po' boy. It's just that when I think of the New Orleans sandwich, my mind immediately imagines fried oysters or luscious roast beef—never bad things to think about. That was until I was flipping through Crescent City Cooking by Susan Spicer. She writes, you shouldn't "overlook a spicy sausage filling."
Andouille makes for a hedonistic sandwich experience, or at least it should. As I found out the hard way, many sausages can be called andouille in the grocery store but they differ wildly in quality, size, and taste. I actually made my own batch of andouille using big beef casings. Fat and spice are important.
Once you track down a good version of andouille, the rest is simple. Mayonnaise is mixed with mustard and hot sauce for a quick "Creolaise." Then it's just about stacking the cooked meat on a good bun with pickles and onions.
