Po’Boy Sandwich with Small Batch Andouille

Ingredients

1 package Kayem Small Batch Smoked Andouille

2/3 cup mayonnaise

2 tablespoons dill pickle, chopped

2 tablespoons sweet onion, chopped

2 teaspoons hot sauce

2 teaspoons lemon juice

1/8th teaspoon black pepper

4 each French Rolls, sandwich size

3 tablespoons butter, melted

12 ea (about ½ lb) raw jumbo shrimp, 21/25, peeled,
tail off, intestinal track removed

1 tablespoon Cajun seasoning

1 tablespoon vegetable oil

¾ cup shredded lettuce

1 large tomato, sliced

Directions

• Pre-heat grill to high, lightly oil grates.
• Mix the mayonnaise, chopped pickles, onion with the hot sauce, lemon juice and black pepper. Set aside, can make ahead and chill.
• Brush the inside surface of the rolls with the melted butter, grill face down, remove and reserve.
• Grill the sausage links, 6 – 8 minutes rotating every 2 minutes to cook evenly, or to an internal temperature of 165 df. Slice in half lengthwise, then in half again crosswise.
• Coat the shrimp with oil and dust with the Cajun seasoning. Grill for 1½ minutes per side, turning when the color turns opaque.
• To build the Po’boy – generously brush the grilled French rolls with the mayonnaise sauce on both sides. Layer with the sausage slices 4 per roll, top with 3 shrimp followed with shredded lettuce and tomato slices.
• Serve immediately