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Name: Smothered Andouille Poboy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 Six-inch French bread loafs;; Zap Potato Chips; 3 tb Creole mustard; 1 lb Andouille links; cut on the; Into 2" slices; Omar Pies; 1 Green pepper; cut 1" rings; 1 md Onion; cut 1" rings; 1 c Veal reduction; 2 tb Flour; 2 tb olive oil

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INGREDIENTS

2 Six-inch French bread loafs;
Zap Potato Chips
3 tb Creole mustard
1 lb Andouille links; cut on the
Into 2" slices
Omar Pies
1 Green pepper; cut 1" rings
1 md Onion; cut 1" rings
1 c Veal reduction
2 tb Flour
2 tb olive oil

Servings

INSTRUCTIONS

* Note: See the "Emerils Essence Information" and "Emerils 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 Emerils Slaw. Serve with Zaps and Omar Pies. This recipe yields 2 servings. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-24-1998 Recipe by: Emeril Lagasse

NOTES

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Smothered Andouille Poboy

2 Six-inch French bread loafs;
 Zap Potato Chips
3 tb Creole mustard
1 lb Andouille links; cut on the
 Into 2" slices
 Omar Pies
1 Green pepper; cut 1" rings
1 md Onion; cut 1" rings
1 c Veal reduction
2 tb Flour
2 tb olive oil

* Note: See the "Emerils Essence Information" and "Emerils 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 Emerils  Slaw. Serve with Zaps and Omar Pies. This recipe yields 2 servings.    Recipe 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    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-24-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (262g)
Recipe Makes: 2 servings

Calories: 79
Calories from Fat: 39 (49%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 255.6mg		9 %
Potassium 41.1mg		1 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 7.4g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 79

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