Recipe Database
Smothered Andouille Po'boy
Smothered Andouille Po'boy
1 pound of andouille sausage cut into 1 inch slices
2 tbs flour olive oil
1 medium onion diced med
1 med bell pepper diced med
1 cup of beef/veal stock
french bread

In a hot saute pan sear sausage for about 1 min. Remove sausage and add the flour and a little oil ,cook for about 2 mins till starting to turn brown. Add the onions, and peppers cook with the roux for about 5 mins. Add the sausage back into the vegetables and add the stock. Simmer till the sauce thickens. Place some slices of french bread in a bowl and laddle in the mixture.