Sweet Harold and I love New Orleans. We have friends for life who live there or nearby. Po'boys are a favorite anytime when we visit. One day last Spring, I decided I'd go for a po'boy version of a burger. Here's the result.
Start with one pound of ground chuck and one pound of andouille sausage mixed lightly together. Add Tony's Seasoning (to taste), a couple of very thinly sliced green onions, salt and pepper, and a few shakes each of Worcestershire Sauce and Louisiana Hot Sauce. Shape into elongated patties which will fit perfectly on French bread.
Grill until desired doneness and then toast sliced French bread on the grill.
Top with Creole mustard, thick sliced tomatoes, grilled onions, shredded lettuce, mayo. For the ultimate BA Burger, top with grilled shrimp.
No comments:
Post a Comment