
This is one of our favorite Cajun recipes Saturday lunches. Two 10-inch po'boy rolls or French hero rolls, halved lengthwise. Spilt a link of Andouille sausage down the middle.Ĭlose the bun and take a big bite of deliciousness. Don’t take to dancing or you might burn the buns. Heat the buns in the oven to toast and melt the butter. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little. (See the Grilling Tips Video if you need help with grilling.) Serving Suggestions for Andouille Hot Sausage Po-Boys Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Ingredients for Andouille Hot Sausage Po Boys You can cook your sausage on your grill, or inside in your oven or however you like. Note: If you do not have Andouille sausage available in your area, try grilling any quality sausage available in your area. Our favorites are Fried Shrimp, Fried Catfish, Fried Oysters and Hot Andouille Sausage Po-Boys. What we’re making today we just call a hot sausage po boy. According to Wikipedia, a po boy, or po’boy, poboy, po-boy, or poor boy, is a traditional submarine sandwich from Louisiana.Īnyway you say it or spell it, Po-Boys are a tasty treat and not a week goes by that a Louisiana Cajun doesn’t have some sort of Po-Boy.

These hot sausage New Orleans style sandwiches are called Po-Boys here in Louisiana. Andouille is a flavorful Cajun Sausage that is basically ground pork and special seasonings that is used in a variety of Cajun cooking and recipes like chicken and sausage gumbo, red beans and rice, and dressings and stuffings. On the menu tonight, is an Andouille Hot Sausage Po-Boy grilled and smoked on a charcoal grill with mesquite chips over a real hardwood charcoal fire.
