Ingredients with Measurements:
- 1 lb Andouille sausage, sliced
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tbsp hot sauce
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- 4 French bread rolls
- 2 cups shredded lettuce
- 2 large tomatoes, sliced
- 1/2 cup sliced pickles
Special equipment needed:
- Large skillet
- Mixing bowl
- Tongs
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Dredge the sliced Andouille sausage and shrimp in the flour mixture, shaking off any excess.
4. Heat a large skillet over medium-high heat. Add the sausage and cook until browned and crispy, about 5-7 minutes. Remove from skillet and set aside.
5. In the same skillet, add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove from skillet and set aside.
6. In a small mixing bowl, whisk together mayonnaise, hot sauce, lemon juice, and chopped parsley.
7. Cut the French bread rolls in half lengthwise and place them on a baking sheet. Toast in the oven for 5 minutes.
8. Spread the mayonnaise mixture on the bottom half of each roll.
9. Layer shredded lettuce, sliced tomatoes, pickles, Andouille sausage, and shrimp on top of the mayonnaise mixture.
10. Close the sandwich with the top half of the roll.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 45g
Protein: 29g
Sodium: 1420mg
Substitutions for ingredients:
- You can use any type of sausage instead of Andouille sausage.
- You can use any type of seafood instead of shrimp.
Variations:
- You can add sliced avocado to the sandwich.
- You can use a different type of bread, such as ciabatta or sourdough.
Tips and tricks:
- Make sure to shake off any excess flour mixture from the sausage and shrimp before cooking.
- Toasting the bread in the oven will make it crispy and warm.
- You can adjust the amount of hot sauce in the mayonnaise mixture to your liking.
Storage instructions:
- Store any leftover sandwich in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the sandwich, wrap it in foil and place it in a preheated 350°F oven for 10-15 minutes.
Presentation ideas:
- Cut the sandwich in half diagonally and serve on a plate.
Garnishes:
- Sprinkle chopped parsley on top of the sandwich.
Pairings:
- Serve with a side of coleslaw or potato salad.
Suggested side dishes:
- Coleslaw
- Potato salad
- French fries
Troubleshooting advice:
- If the flour mixture is not sticking to the sausage and shrimp, try patting them dry with a paper towel before dredging.
Food safety advice:
- Make sure to cook the sausage and shrimp to the recommended internal temperature of 165°F to avoid any foodborne illnesses.
Food history:
- Po' boys are a traditional sandwich from Louisiana, typically made with meat or seafood and served on French bread.
Flavor profiles:
- Spicy, savory, and crispy.
Serving suggestions:
- Serve the sandwich with a cold beer or a glass of sweet tea.
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Region: American