Smothered Andouille Po'Boy

Recipe Ingredients

1 lb	454g / 16oz	Andouille links - cut on the bias
		Into 2" slices
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - cut 1" rings (medium)
1		Green pepper - cut 1" rings
1 tablespoon	15ml	Emeril's Essence - see * Note
1 cup	237ml	Veal reduction
3 tablespoons	45ml	Creole mustard
2		Six-inch French bread loafs - spilt in half
1 cup	237ml	Emeril's Slaw - see * Note
		Zap Potato Chips
		Omar Pies

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Emeril's Slaw" recipes which are included in this collection.

In a hot saute pan, sear the andouille for 1 minute on each side. Remove the sausage from the pan. Stir in the flour and oil. Cook for 2 minutes for a brown roux. Add the onions, peppers, and garlic. Cook for 2 to 3 minutes or until the vegetables start to wilt. Add the andouille. Stir in the veal reduction and Creole mustard. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes or until the vegetables are wilted and the sauce is like a gravy. Season with salt and pepper. Divide the smothered andouille between the two split loaves. Mound each sandwich with Emeril's Slaw. Serve with Zaps and Omar Pies.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2358 broadcast 04-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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