Recipe of the Week


Prep Time: 2 Hours
Yields: 6 Servings

Po’boys are without a doubt the ultimate sandwich in South Louisiana. The variations used to fill this crusty French bread delicacy can range from oysters and shrimp to roast beef and seasoned sausages. The number of fillings, toppings and dressings are too many to mention and are always left to the imagination of the cook.

2½ pounds fresh seasoned pork sausage
½ cup bacon fat
2 cups julienne red onions
1 cup julienne green bell peppers
1 cup julienne red bell peppers
1 cup julienne yellow bell peppers
½ cup slivered garlic
1 cup sliced mushrooms
1 (10-ounce) can RO*TEL® tomatoes
4 cups beef stock
salt and black pepper to taste
6 tbsps Creole mustard
6 (6-inch) po’boy loaves


Preheat oven to 350°F. In a 12-inch cast iron skillet, heat bacon fat over medium-high heat. Leaving pork sausage whole, brown sausage on both sides, turning carefully with a long spatula. Once sausage is brown remove from skillet, cut into 6 equal pieces then set aside. Into the skillet, add onions, bell peppers and slivered garlic. Sauté 10–12 minutes or until vegetables are wilted but not over browned. Add mushrooms and RO*TEL® and continue to cook 5–7 minutes. Add beef stock and bring to a rolling boil. Add sausage pieces and reduce to simmer. Season mixture to taste using salt and pepper. Cover the skillet tightly with lid or aluminum foil and bake 45–60 minutes. Additional stock may be needed during the cooking process to keep sausage mixture from drying out. When ready to serve, heat po’boy bread in oven and dress each po’boy with 1 tablespoon of creole mustard. Spoon a generous portion of onion mixture onto bread and top with sausage.

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