Express
Cajun-Style Sausage Po'Boy
with remoulade coleslaw
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Eggs, Wheat
Chef
Rachel Post
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Italian Pork Sausage
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4 French Rolls
- 8 oz. Slaw Mix
- 8 oz. Pepper and Onion Mix
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3 fl. oz. Remoulade
- 2 Tbsp. Tomato Puree
- 4 tsp. Cajun Seasoning
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¼ oz. Flour
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) bO97ZQPn
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Calories750
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Carbohydrates72g
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Net Carbs66g
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Fat39g
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Protein31g
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Sodium2130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Sausage
Remove Italian sausage from casing, if necessary.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add sausage to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Stir in flour until no dry flour remains. -
2 Add the Vegetables
Add pepper and onion mix to hot pan with sausage.
Stir occasionally until vegetables are fork-tender, 4-6 minutes.Add Cajun seasoning (to taste), a pinch of salt, tomato puree, and 1/4 cup water.Stir often until combined, 2-3 minutes.Remove from burner.While vegetables and sausage cook, continue recipe. -
3 Toast the Rolls
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, place rolls, cut-side down, in hot pan and toast until golden-brown, 1-2 minutes per side.Remove from burner.While rolls toast, continue recipe. -
4 Make Slaw and Finish Dish
In a mixing bowl, combine slaw mix, remoulade, and 1/4 tsp. salt. Set aside.
Plate dish as pictured on front of card, filling roll with sausage mixture and slaw. Bon appétit!
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