Smothered Andouille Po' Boy

• 1 pound andouille 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, recipe follows
• 1 cup veal reduction
• 3 tablespoons Creole mustard
• 2 (6-inch) French bread loafs, spilt in half
• 1 cup Emeril's Slaw
• Zap Potato Chips
• Omar Pies
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a hot saute pan, sear the andouille for 1 minute on each side.
2. Remove the sausage from the pan.
3. Stir in the flour and oil.
4. Cook for 2 minutes for a brown roux.
5. Add the onions, peppers, and garlic.
6. Cook for 2 to 3 minutes or until the vegetables start to wilt.
7. Add the andouille.
8. Stir in the veal reduction and Creole mustard.
9. Bring the liquid up to a boil and reduce to a simmer.
10. Simmer for 15 minutes or until the vegetables are wilted and the sauce is like a gravy.
11. Season with salt and pepper.
12. Divide the smothered andouille between the two split loaves.
13. Mound each sandwich with the slaw.
14. Serve with Zaps and Omar Pies.
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yield: about 2/3 cup
17. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
18. Published by William and Morrow, 1993.

flour, olive oil, onion, green pepper, veal reduction, creole mustard, bread, chips, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/smothered-andouille-po-boy-recipe.html (may not work)