Cajun French: l’ail (l’a-ee) – garlic
Fresh poboy bread, pork boudin, and red beans; all leftovers – what to do with them? The boudin needed some help since it was not well seasoned and the red beans were very well seasoned. The bread from Champagne Bakery in Breaux Bridge, LA was begging to be eaten and so the Cajun Creole Poboy was built. Add Cajun seasoning and garlic and dinner is served…
Mais C’est Bon!
Enjoy!!
Ingredients:
1 poboy loaf from Champagne Bakery
1 link pork boudin from Poche’s Meat Market
½ cup red beans
Olive oil
Garlic
Cajun seasoning
Heat electric grill to 250
Slice poboy loaf in half lengthways
Brush olive oil on inside of each bread half
Sprinkle Cajun seasoning on olive oil
Place bread seasoned side down on grill
Heat until toasted and turn over and heat
Remove bread from grill
On one half of bread spread softened* garlic cloves
On top of spread garlic, place red beans and smooth out
On other half of bread place boudin with skin removed and spread
Place halves together and heat on grill until warm
Cut loaf in half and serve with coleslaw
Enjoy!
*Peeled garlic covered with olive oil and cooked on low until soft
