Shrimp and Andouille Po Boy Recipe

Ingredients

• 1 French baguette, about 24-inches long
• 1 lb shrimps, preferably 16 to 20 count, peeled and deveined
• 1 lb Andouille sausage, sliced at an angle ⅛-inch thick
• 2 tbsp olive oil, add more as needed
• 1 tbsp smoked paprika
• ½ tsp salt
• ½ tsp cayenne pepper
• ½ tsp ground black pepper
• ½ tsp onion powder
• ½ tsp chili powder

For Tomato and Onion Salad:

• 8 oz tomatoes, deseeded and sliced thinly
• 6 oz red onions, sliced thinly
• 3 tbsp olive oil
• 1¼ tbsp red wine vinegar
• 1¼ tbsp horseradish, prepared
• salt and ground black pepper , to taste

For Hot Remoulade:

• 1 cup mayonnaise
• 3 tbsp whole grain mustard
• 2 tbsp pickle relish
• 2 tbsp ketchup
• 2 tbsp hot sauce, of your choice
• 2 tbsp pickle juice, or lemon juice
• 1 tbsp green onions, minced
• 1 tsp garlic
• ½ tsp cayenne pepper
• salt and ground black pepper, to taste

For Assembly:

• romaine lettuce
• pimientos, drained and sliced thinly

To Serve:

• 1 cup potato fries, or potato chips