Grilled Andouille po'boy "Creolaise" from Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans by Susan Spicer and Paula Disbrowe

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Baxter850 on April 26, 2025

    Good idea but needed a little something. Added cooked onions and bell peppers. Try it topped with creole sauce instead of the creolaise. Bread we used was not up to snuff.

  • zorra on March 21, 2014

    Never occurred to me to make an andouille sandwich. Why not? Good lunch.

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