Coast Cooking

Coast Cooking: A po-boy by another name

Call me a traitor if you like. I love all of the po-boys that we eat in this part of the world.

 I am not crazy, however, about the alligator version. The  po-boy with cold cuts is good, but it is not the same thing.

The rest of the po-boy offerings are good, though. I have to tell you, though, that the sausage and grilled pepper hero taken from our Northern friends is also a favorite of mine. 

If you use fresh sausage, mild Italian is my favorite, and grill it, not much else is better.

1 sausage per po-boy

1 green or red bell pepper per po-boy

2-3 slices you favorite melting cheese



Grill the sausages after simmering in water or beer for 5 minutes. Place the peppers over an open flame and cook until well blackened, turn often. Place in a paper sack and leave for 5 minutes. Remove and rinse under running water to remove all the blackened skin. Add mayonnaise to the baguettes, add the sausages and then the peppers. Serve at once.