Crock Pot Cajun Smoked Sausage Po’boys With Green Pepper, Onion, Smoked Sausages, Chili Powder, Cajun Seasoning, Diced Tomatoes With Juice, Diced Tomatoes, Hoagie Buns
Shrimp Po Boy With Shrimp, Vegetable Oil, All Purpose Flour, Cornstarch, Yellow Cornmeal, Old Bay Seasoning, Large Egg, Milk, Salt, Hoagie Rolls, White Sauce, Shredded Lettuce, Sliced Tomato, Pickles
When I’m in the mood for a po’ boy, my go-to order is either a hot sausage or a shrimp po’ boy “dressed” (this means plenty of lettuce, tomato, and mayonnaise). But for special occasions like Mardi Gras, I like a little more pizazz out of my sandwich, and that’s where Zatarain’s Andouille Smoked Sausage comes into play. The sausage is flavorful and moist, and it’s got a nice snap to it and browns really well when seared. For even more New Orleans flavor, I add my homemade spicy remoulade sauce made with Zatarain’s Creole Mustard to make this a completely balanced sandwich. I like to make a batch of fried onion rings to serve with it—the crispy-crunchy rings are a hot sausage po’ boys best friend. If you’re making this at home for a group of people, fire up your oven and brown your sausages on the stovetop first, then keep them warm in the oven while you’re toasting your bread. This is key because the po’ boy bread needs to be flaky when you first sink your teeth into it.
Quick And Easy Smoked Sausage And Sweet Onion Po'boy With Smoked Sausage, Sweet Onion, Olive Oil, Mayonnaise, Mustard, Hot Sauce, Sliced Tomatoes, Lettuce, French Bread