Cost: $20 and under
Prep Time: 10-15 min.
Cook Time: 20-25 min.
I was suppose to make Shrimp Po'boys... That was until I forgot to buy some shrimp. I looked at what we had on hand and decided that Andouille was what was available... and I would just have to make it work. Good thing it actually worked! Otherwise I do not know what in the world we would have eaten! This Andouille Po'boy was purty darn tasty and I might just might have to make it in lieu of shrimp po'boys in the future!
4 dutch crunch rolls
8 slices habanero jack cheese
1 (16 oz) package Cajun style andouille sausages (sliced)
1 medium red torpedo onion (Julienne)
1 medium jalapeno (seeded and diced)
2 cloves garlic (minced)
3 tbsp cilantro
1/4 cup cider vinegar
2 tbsp molasses
2 tbsp stone ground mustard
2 tbsp Dijon or Honey Dijon
1 tbsp Ridgemont Reserve Whiskey
2 pinches of kosher salt
crack pepper (to taste)
2 tbsp extra virgin garlic olive oil
1/4 cup 2 tbsp Mayonnaise
1 tbsp Louisiana hot sauce
2 tsp pepperoncini (diced)
1 hot pickled okra spear
1/2 tsp paprika
1/4 tsp oregano
1/4 tsp thyme
Mix all together in a small bowl and sit to the side until ready to use.
Heat olive oil in small skillet over medium heat. Add andouille, onion, garlic, jalapeno, pepper and salt and saute for 10-12 min.
In a small bowl mix vinegar, molasses, mustard, cilantro and sherry. Pour over sausage and onion mixture and let cook 7 minutes or until thickened.
Spread sauce in roll, lay down slices of cheese, fill with filling and chow down!