Try this Smothered Andouille Poboy recipe, or contribute your own.Suggest a better description
* 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 - email@example.com ~or- MAD-SQUAD@prodigy.net 04-24-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 2 servings|
|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 %|
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Calories per serving: 79
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