Nothing says Louisiana like a Po’boy sandwich. While this classic Louisiana sandwich is typically made with shrimp or oysters; Pig of the Month has jazzed it up with another Louisiana classic, Andouille sausage. We take our Cajun spiced Andouille, cut it into discs, coat it with cornmeal and fry it up. Then we stuff a crusty baguette full of remoulade sauce, lettuce, tomato and of course the fried Andouille. You can lighten this sammie up by skipping the frying part and grill the Andouille sausage instead.
Shop this recipe: Andouille Sausage
Photos and recipe by Rhonda Adkins