These hot sausage New Orleans style sandwiches are called Po-Boys here in Louisiana. According to Wikipedia, a po boy, or po’boy, poboy, po-boy, or poor boy, is a traditional submarine sandwich from Louisiana.
Anyway 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. 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.
Note: If you do not have Andouille sausage available in your area, try grilling any quality sausage available in your area. You can cook your sausage on your grill, or inside in your oven or however you like.
Ingredients for Andouille Hot Sausage Po Boys
6-8 links of fresh Andouille sausage
(1 link per person at least)
Po-Boy buns or Hoagie rolls
Relish or pickles
Spicy Creole mustard
Cajun Rice Dressing, Rice Stuffing, or Cajun Dirty Rice – whatever you call it – this dish is a staple of Cajun Holiday traditions.
In this episode, we made Cajun Rice Dressing in a matter of three basic steps. It’s really easy and sure to be a hit at your dinner table.
Ingredients for Cajun Rice Dressing:
1 pound ground round beef
1 pound lean ground pork
2 links of fresh pork sausage (we used a spicy Andouille sausage)
4 cups Cajun Trinity
2 tablespoons minced garlic
1 stick of butter
1 cup chicken stock 3 cups rice
6 cups water
Tony’s Creole Seasoning and salt to taste
Chopped green onions for garnish
½ cup chopped pecans for garnish
Step One: Make rice according to package directions.
Step Two: Melt butter in a deep skillet. Slice into the casing on the sausage and remove the meat inside. Place all meat in the skillet. On medium high heat, cook the meats by chopping to a fine ground meat mixture. It should take about 10 minutes. Add the Cajun Trinity, minced garlic and ½ cup chicken stock. Cover and simmer on medium heat for 30 minutes. Stir occasionally to prevent sticking and clumping.
Step Three: Using a large mixing bowl, blend together meat mixture and rice. It should be a good 50/50 mix. Season to taste and stir well. Pour into a casserole dish or 13 x 9 baking pan. Garnish with chopped green onions and pecans. Serve hot.
Notes: May be used as a stuffing for turkey, chicken, or a pork roast. Rice dressing, or rice stuffing, is also a great side dish. When served as a side item, we call it Dirty Rice.
Many Cajun recipes also call for the use of poached chicken livers and giblets. Certainly add if you want. We chose not to.
We made White Beansand Andouille Sausage during the aftermath of Hurricane Gustav. Not even 100 mile an hour winds that devastated the power to most of South Louisiana would stop Cajun Cooking TV from eating as normal.
White Beans (Great Northerns)
Right before the storm, I cooked a big pot of Seafood Gumbo and a big pot of Spaghetti Sauce. We froze meal size containers and were able to eat on that for several days. Many Cajun recipes are great for cooking up large pot-fulls and freezing for later dinners.
For several days after the storm there were no stores open. Many people were relying on FEMA and Red Cross for MRE’s and prepared meals. Thank God we were able to purchase a generator and had gas stored up. We were able to run the refrigerator, fans, microwave and other small electrics.
About day 5 or 6, we heard a sound like a policeman talking over their loudspeaker. We didn’t know what it was. Then we saw a sight we thought we’d never see. A Red Cross truck was coming through the neighborhood passing out meals. It made us sad to see such a large metropolitan city reduced to needing Red Cross assistance. It’s like something you only see on TV in third world countries.
Happily as power began to be restored around the city, grocery stores began to open with limited items for purchase. I was so thankful that Whole Foods opened and had all the necessities available. We got fresh Andouille Sausage and were able to make a pot of White Beans by running the slow cooker on the generator all night.
We made rice out on a Coleman Camp Stove outside on the patio. Since it was too dark to video at the time, we made White Beans again just for you. I hope it’s a long time before we are out of power for 14 days again. Enjoy!
Ingredients for White Beans and Andouille Sausage
1 (1-pound) package Large White Beans (aka Great Northerns)
1 pound sausage of your choice (we used 5 links of freshly made Andouille sausage)
2 cups Cajun Trinity (chopped onion, bell pepper, and celery)
2 tablespoons minced garlic
Cajun seasoning (like Tony’s Creole Seasoning) to taste
1 cup long grain rice
First you should soak the white beans overnight in a large bowl. Cover the beans with water leaving room for expansion.
Ready to cook
Heat the slow cooker on high heat.
Drain the water from the beans and then pour beans into the slow cooker.
Sauté the Cajun Trinity in a small amount of oil or cooking spray.
(My husband Mike just tosses the trinity in the with the beans without sauteing.)
Slice the sausage into 1 inch pieces and fry in a pan until brown.
(We actually grilled the Andouille sausage the night before while we had a hot grill from grilling a steak.)
Mix all ingredients together into slow cooker.
Add 4-5 cups of water to cover the mixture.
Add about ½ teaspoon of Cajun seasoning (like Tony’s Creole Seasoning) and a few dashes of Tabasco sauce. Mix well.
Cover and let the slow cooker do its job for 4-6-8 hrs.
Since each slow cooker is different, feel free to add small amounts of water if needed after a few hours. You don’t want it to get too dry.
Beans are ready when soft and creamy gravy is created.
If your gravy is not thick enough (and it usually isn’t), take a large spoonful of beans out, put them in a bowl and smash them. Then add them back to the pot and stir them in. This should thicken your gravy. In a few minutes if you think your gravy is still not thick enough, repeat this process.
Make a pot of rice (1 cup rice, 2 cups water and simmer 20 minutes).
Serving Suggestions for White Beans and Andouille Sausage
Serve White Beans and Andouille sausage over rice in a deep plate and is accompanied well with Jiffy cornbread muffins. Now that’s some good country cooking if I do say so myself.