Grilled Sausage Po'Boy

We love eating at Papa Roux on the east side (and also downtown) of Indy. But when we can't make it to the restaurant, these po'boys do just nicely!


Art (Papa Roux) was on the local Fox news a while back and gave out his recipe for these great sandwiches. I made a minor change to the one that was posted on the Fox website.

Makes: 2 sandwiches
Prep time: 20 minutes plus overnight
Cook time: 10 minutes
Printable Recipe

Ingredients:

• 1 lb smoked sausage
• 1 cup creamy coleslaw (see below)
• 4 T (or more) Cajun po'boy sauce (see below)
• 1 12" loaf French bread

Note: You'll have extra slaw from the recipe below. Just have it on the side. It's great!

1. Heat grill over medium-high heat and cook sausage until done.

2. Split bread roll in half lengthwise. Slather both sides with sauce.

3. Cut sausage into half and place on bread. Cover with slaw. Cut bread in half and serve.

Creamy Coleslaw

Ingredients:

• 16 oz jar real mayonnaise (I used a 15 oz jar of Hellman's)
• 1 medium carrot, peeled and grated
• 1 cup white sugar
• 1/2 cup distilled white vinegar
• 1/4 t fresh ground black pepper
• 1 t salt
• 1 medium green cabbage, shredded (about 2 quarts)
• 1 jalapeño, seeded and diced (optional)

1. Mix salt, sugar, and vinegar.

2. Add mayonnaise and mix well.

3. Add carrot and black pepper and mix well.

4. Add cabbage (and jalapeño, if using) and toss to coat well. Refrigerate overnight (or at least one hour) before using.

Cajun Po'Boy Sauce

Ingredients:

• 16 oz jar real mayonnaise (I used a 15 oz jar of Hellman's)
• 2 T Old Bay seasoning
• 1/4-1/2 t garlic salt
• 1/4-1/2 t cayenne pepper

1. Mix all ingredients until smooth. Refrigerate overnight (or at least one hour) before using.