Sandwiches
BBQ Shrimp & Andouille Po Boy
Get a taste of New Orleans with this delicious sandwich recipe for barbecue shrimp grilled with andouille sausage, sauced, and served on a roll.
Serve with: A dark beer, like Abita Turbodog from New Orleans, or even a porter.
Recipe by: Meathead
BBQ Shrimp & Andouille Po Boy Recipe
BBQ Shrimp & Andouille Po Boy
Recipe Notes
- Active Prep: 10 minutes minutes
- Grill Time: 1 hour hour
- Total Time: 1 hour hour 10 minutes minutes
- Yield: 6 Sandwichs
Ingredients
- 2 batches New Orleans Barbecue Sauce
- 1/4 wedge of iceberg lettuce
- 1 small red onion
- 1 meaty tomato
- 2 feet of soft crust French bread loaf
- 12 inches andouille sausage
- 3 tablespoons good olive oil
- 1 pound large shrimp, peeled and deveined
You'll Also Need:
- 1 Slotted spatula or spoon, Grill topper, if your shrimp are small
Recipe Steps
1: Prep. Prepare the barbecue sauce and warm it.
2: Thinly slice the lettuce and the onions, and chop the tomato.
3: Cut the bread into 6 or 12 inch (15 or 30 cm) sections. Slice it lengthwise. Be careful to not ruin the crust as you either press in the bread or pluck some out to make canoes that will hold in the ample fillings.
4: Fire up. Prepare the grill for low heat cooking.
5: Cook. Grill the cut side of the bread over low heat until it starts to brown. Leave the lid open and watch that bread as if it was your last meal. A tiny bit of char is OK but don’t let it burn, and it will burn if you turn your back, and if you walk away it will go up in flames.
6: Increase the heat of the grill to about 325°F (163°C) in the direct zone, about medium. Put the andouille on the grill over direct heat and roll it around until it browns and hits 160°F (71°C) interior temp. Most of the time we overcook sausage on the grill, so use a thermometer for a change. Don’t overcook if you want juicy sausage! Set aside and let it cool a bit, then slice it on an angle into ¼ inch (6.3 mm) coins.
7: Remember the shrimp must be peeled and deveined. Brush the shrimp with vegetable oil or melted butter to prevent sticking. If they are small, use a grill topper. Grill about three to four minutes on each side, depending on the thickness of the shrimp. When one side turns pink and gets some grill marks, flip them. As soon as the interior of the shrimp is pearly and opaque throughout, and you may need to slice one to check, get them off the grill. Do not overcook.
8: Serve. Toss the shrimp in the warm sauce to coat. Add the sliced andouille into the bath. Spoon plenty of shrimp, sausage slices, and some sauce onto the bread. Top with lettuce, tomato, and sliced onion. Have lots of napkins on hand.
Recipe Tips
Notes:
About the shrimp. You can use fresh or frozen shrimp, but fresh are best and you should always try for shrimp from American waters. I look for Gulf shrimp. The larger the shrimp, the better, because they take longer to cook and we want them on the grill as long as possible to get some smoke flavor. Before you go shopping, read Meathead’s article on the Science of Shrimp.
About the andouille. Try making your own. Meathead’s recipe has two methods, authentic and “hamdouille,” a very good shortcut.
About the hot sauce. Use your favorite brand. Tabasco is from Louisiana, so it would be a good choice. If your andouille is hot, you might want to skip the hot sauce. If you are from New Orleans, crank up the heat!
About the onion. You can use a white or yellow onion if you wish.
Optional. A sprinkle of fresh cilantro is a nice touch at the end.
