Bill Milne

magnify Click image to view more.

Char-Grilled Andouille Po’ Boy with Shrimp Remoulade, Cabbage & Green Tomato Pickles

Big Jones, Chicago, Paul Fehribach - July 22nd, 2014

Shrimp rémoulade:
Makes 2 cups

  • 1 3/4 cups vegetable oil
  • 8 oz. 50/70 count Key West pink shrimp, peeled and deveined
  • 3 lg. egg yolks
  • 1 1/2 tsps. kosher salt
  • 2 tsps. dry mustard powder
  • 2 tsps. granulated garlic
  • 2 tsps. cayenne pepper
  • 4 Tbsps. grated horseradish
  • 2 Tbsps. distilled white vinegar
  • 1/4 cup cold water
  1. Heat oil to 175˚F in 1 qt. saucepan; add shrimp and cook until internal temperature reaches 168˚F, stirring often; remove with slotted spoon; drain on wire rack; reserve in refrigerator; cool poaching oil to 70˚F.

  2. Place egg yolks and dry ingredients in 4 qt. stainless-steel mixing bowl; whisk until creamy, about 2 to 3 minutes; slowly whisk in vinegar until eggs begin to thicken; whisk in poaching oil until desired consistency; fold in reserved shrimp; adjust seasoning; reserve in refrigerator.

Vinegar slaw:

  • 4 cups white cabbage, finely shredded
  • 1 cup carrot, finely shredded
  • 1/2 cup Spanish onion, thinly sliced
  • 1/2 cup green onion, thinly sliced
  • 2 tsps. celery seeds
  • 1 tsp. black pepper, freshly ground
  • 1 1/2 tsps. kosher salt
  • 1/4 cup distilled white vinegar
  • 1/4 cup extra-virgin olive oil

Place cabbage, carrot, and onions in 4 qt. mixing bowl; add celery seeds, pepper, and salt; toss to combine evenly; add vinegar; toss; add olive oil; toss; adjust seasoning; cover tightly with plastic wrap; reserve in refrigerator for 1 hour or up to 24 hours before serving.

Mirliton bread & butter pickles:
Makes 4 1-qt. jars

  • 1/2 cup plus 1 Tbsp. kosher salt
  • 4 1/2 cups distilled white vinegar
  • 1 1/2 cups cold water
  • 3 cups granulated sugar
  • 2 Tbsps. ground turmeric
  • 4 Tbsps. ginger, peeled and thinly sliced
  • 1 tsp. celery seeds
  • 1 tsp. yellow mustard seeds
  • 2 tsps. crushed red pepper
  • 8 whole allspice berries
  • 8 whole cloves
  • 2 bay leaves
  • 2 Tbsps. whole coriander seed
  • 2 cloves garlic, smashed
  • 4 lbs. chayote squash, cut into 8 to 12 pieces, then cut in half and sliced 1/8” thick

Bring all ingredients except chayote squash to a boil in large stockpot; reduce heat; simmer 30 minutes; divide chayotes evenly among 4 1-qt. canning jars; strain hot brine into another saucepan, discarding spices; ladle hot brine over chayotes; seal jars; cool on counter; store in refrigerator up to 2 months.

Assembly:

  • 2 lbs. (about 20”) smoked andouille sausage in beef casings
  • 4 10” French rolls, new Orleans-style
  1. Split andouille sausage lengthwise; remove casings; grill on charcoal or gas grill until charred, about 6 to 8 minutes.

  2. Split rolls; spread 1/2 cup reserved rémoulade on each roll; divide andouille sausage between each roll; top with reserved vinegar slaw and pickles; serve.