Shrimp and Andouille Po Boy
- Po Boys are served “undressed” or “dressed”.
- 1 fresh French baguette, about 24-inches long
- 1/2 lb. shrimp, 16-20 count, peeled and deveined
- 1/2 lb. Andouille sausage
- 1 Tbs. Creole/Cajun spice blend
- 2 Tbs. olive oil
- 1 red bell pepper, cut into strips
- 3/4 C. kalamata olives, pitted
- All of the above, plus
- 1 lg. dill pickle sliced into thin strips
- 2-3 roma tomatoes, sliced into rounds
- 1 head fresh Romaine lettuce
- 1/4 C. mayonnaise mixed with 2 Tbs Lime juice
- 1/2 red onion, sliced thin
- salt and pepper to taste
Slice the bell pepper and roughly chop the olives. Set aside.
Slice the andouille sausage diagonally to make long oval pieces about 1/8inch thick. Saute the sausage in a splash of oil on medium heat to brown it and bring out the flavors. Remove from pan and reserve. Toss shrimp with spice blend and saute them in the same skillet, adding more oil if necessary. Cook just until the shrimp turn pink, remove from pan and cool.
To assemble the dressed sandwich:
Slice the baguette lengthwise, but leave it hinged. Brush the insides of the loaf with the lime-mayo. Place folded romaine leaves lengthwise in the baguette, with the lettuce ribs running along the bread hinge. Inside the folded lettuce, arrange slices of sausage, the shrimp and red pepper strips. Top with slices of tomato, pickle, onion and additional shredded romaine if desired. Add a dash of salt and pepper and serve.