World’s greatest sandwich invented tonight
Saturday, February 5th, 2005This fork-n-knife sandwich captures the essence of the bayou with andouille sausage and subtle notes of dijon. Laissez les bon temps sandwich!
1 clove garlic
1/2 small red onion
3 large mushrooms
2-3 tbls. butter
8-12 medium shrimp, de-veined and de-tailed
1 andouille sausage
One leafy Romaine lettuce stalk
2 Bell’s Kalamazoo Stout
Hot sauce, dijon mustard, shredded cheddar, and Labatt Blue to taste
Mince garlic, chop onions and mushrooms into somewhat larger chunks
Sautee garlic, onions, and mushrooms in butter over medium low heat
Add shrimp and generous dose of hot sauce (Cholula recommended)
Once shrimp is cooked thoroughly, move mixture off burner
Cook andouille sausage. Cutting link lengthwise may decrease cooking time
Spread dijon mustard over a sourdough roll
Place cooked andouille link + shrimp + vegetable mixture onto sourdough roll
Top with cheddar cheese
Place sandwich under broiler for no longer than 90 seconds
Top with crisp lettuce leaf
Enjoy this sandwich with a Kalamazoo Stout and any movie besides Matrix Revolutions, because Matrix Revolutions fucking sucks.
February 6th, 2005 at 12:40 am
Someone else was watching HBO tonight, I see…
Sounds like a great sandwich!
February 6th, 2005 at 1:31 am
To quote Milhouse, “I fear to watch, yet I cannot turn away.”
Woof.
January 19th, 2009 at 2:25 pm
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