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Smothered Andouille Po'boy

Smothered Andouille Po'boy

Oh yeah, baby! Bring your appetite for this one!!

  • Prep Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings


  • 1 pound andouille sausage links, cut on the bias into 2-inch slices
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 medium onion, cut into 1-inch rings
  • 1 green pepper, cut into 1-inch rings
  • 1 tablespoon Essence
  • 1 cup veal reduction
  • 3 tablespoons Creole mustard
  • 2 (6-inch) French bread loafs, spilt in half
  • 1 cup Kicked up Cole Slaw
  • Zapp's Potato Chips


  • In a hot sauté pan, sear the andouille for 1 minute on each side. Remove the sausage from the pan. Stir in the flour and oil and cook, stirring constantly, until a brown roux is formed, about 2 minutes.

    Add the onions, peppers, and garlic and cook, stirring, until the vegetables begin to wilt, 2 to 3 minutes.

    Return the andouille to the pan and stir in the veal reduction and Creole mustard. Bring the liquid up to a boil, then reduce the heat to a simmer and cook for 15 minutes, or until the vegetables are wilted and the sauce is like a gravy. Season with salt and pepper to taste.

  • Divide the smothered andouille between the two split loaves. Mound each sandwich with the slaw . Serve with Zapps.