Prep Time: 20 minutes
Cook Time: 5 minutes
Difficulty: moderate
Makes: 2 Po-Boys
Ingredients:
Po-Boy
4 tbsp Cajun Po-Boy Sauce (see recipe below)
1 cup Creamy Coleslaw (see recipe below)
1 French Baguette (12” minimum)
1 lb Smoked Sausage Links
For best results, Creamy Coleslaw and Cajun Po-Boy Sauce should be prepared at least one hour prior to use. See Po-Boy assembly instructions below.
Cajun Po-Boy Sauce
16 oz jar Real Mayonnaise
2 tbsp Seasoned Salt (Old Bay or similar)
Mix together until smooth. For best results, rest refrigerated one hour before use.
Creamy Coleslaw
16 oz jar Real Mayonnaise
1 medium carrot, peeled and grated
1 cup white sugar
½ cup white distilled vinegar
¼ tsp ground black pepper
1 tsp salt
2 quarts shredded green cabbage
Add salt and sugar to vinegar and whisk until completely dissolved. Add mayonnaise, whisk until smooth. Add carrot and black pepper and stir until well blended. Pour mixture over cabbage and toss until completely covered. For best results, rest refrigerated one hour before use.
Po-Boy Assembly Instructions
Cut sausage into two ½ lb links and grill over low heat until juicy and charred (just like Papa). Remove links and allow to rest five minutes. Meanwhile, cut baguette into two halves (6” minimum each) and split lengthwise (hinged, as like a hotdog bun). Spread 2 tbsp Cajun Po-Boy Sauce on each half.
Place sausage links on cutting board and slice lengthwise to make four pieces total. Place two link halves on each baguette half. Top each sandwich with ½ cup Creamy Coleslaw. Enjoy immediately.
Courtesy: Papa Roux & The Chef's Academy
