HOT SAUSAGE BREAKFAST SANDWICHES

MAKES 6

Hot beef sausage is a New Orleans treasure but can be difficult to find outside the city. You’ll love this spicy version.

6 large eggs
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
New Orleans-Style Hot Sausage (recipe follows)
6 slices Cheddar cheese
½ cup ketchup
¼ cup mayonnaise
1 teaspoon hot sauce
¾ teaspoon garlic powder
6 English muffins, halved and toasted

1. Preheat oven to 350°. Spray a 6-cup jumbo muffin pan with cooking spray.

2. Crack 1 egg into each prepared muffin cup. Sprinkle with salt and pepper.

3. Bake until whites are set and yolks are cooked to preferred doneness, 10 to 12 minutes. Run a knife around edges to loosen. Gently transfer to a plate. Leave oven on.

4. Divide New Orleans-Style Hot Sausage into 6 portions, and shape into ½-inch-thick patties.

5. Heat a 12-inch cast-iron skillet over medium-high heat. Add patties, and cook, pressing with a spatula to flatten and turning occasionally, until browned and cooked through, about 6 minutes. Drain fat.

6. Top each patty with 1 egg and 1 slice of cheese.

7. Bake until cheese is melted, about 3 minutes.

8. In a small bowl, whisk together ketchup, mayonnaise, hot sauce, and garlic powder. Spread 1 tablespoon ketchup mixture on each English muffin half. Top each bottom half with a patty. Top with remaining muffin halves. Serve immediately.

NEW ORLEANS-STYLE HOT SAUSAGE

MAKES ABOUT 6 SERVINGS

2 teaspoons smoked paprika
2 teaspoons kosher salt
1¾ teaspoons onion powder
1¾ teaspoons garlic powder
1¼ teaspoons cayenne pepper
1¼ teaspoons ground black pepper
1 pound ground beef (80/20)

1. In a medium bowl, combine paprika, salt, onion powder, garlic powder, cayenne, and black pepper. Add beef and, using hands, gently combine. Cover and refrigerate until ready to use.

MUFFULETTA BURGERS

MAKES 4

The muffuletta is a nearly perfect meal. We think these beef-and-pork burgers do well to improve on the classic.

1 pound ground chuck
⅓ pound ground pork
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon vegetable oil
8 slices provolone cheese
4 sesame seed hamburger buns, halved and toasted
1 cup Italian olive salad*
12 thin slices hot capicola
6 thin slices mortadella, cut in half
6 thin slices Genoa salami, cut in half

1. In a large bowl, gently combine beef and pork. Divide mixture into 4 portions, and shape into 4-inch patties (about ½ inch thick). Sprinkle both sides with salt and pepper.

2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add patties; cook until browned, 3 to 4 minutes. Turn patties, and cook until browned and an instant-read thermometer inserted in center registers 160°, 5 to 7 minutes. Top each with 2 slices cheese, and cook until cheese is melted, about 2 minutes

3. On bottom half of each bun, place 2 tablespoons olive salad. Top with patties. Arrange capicola, mortadella, and Genoa salami on patties, folding to fit. Top each with 2 tablespoons olive salad. Cover each with top half of bun. Serve immediately.

*We used Boscoli Italian Olive Salad.

GRILLED REDFISH SANDWICHES

MAKES 4

Redfish is fantastic on this sandwich, but other mild flaky Gulf fish fillets will do just as well.

4 (6-ounce) boneless skinless redfish fillets
1 tablespoon vegetable oil, plus more for brushing
3 tablespoons blackened seasoning
4 brioche buns, halved
Herb Mayonnaise (recipe follows)
2 ripe avocados, halved and pitted
Butter lettuce
Lime wedges, to serve

1. Pat redfish fillets dry with paper towels. Brush both sides of fillets with oil, and sprinkle all over with blackened seasoning.

2. Heat a grill pan over medium-high heat. 3. Brush brioche buns with oil. Add buns to pan, and cook until toasted, 1 to 2 minutes. Set aside.

4. Dip a folded paper towel into oil. Using tongs, lightly brush paper towel over grill pan. Place fillets on pan, cover loosely with foil, and cook until browned, about 4 minutes. Carefully turn, and cook, covered, until fish flakes easily with a fork, 2 to 3 minutes. Transfer fillets to a plate, and tent with foil.

5. Gently remove skins from avocados. Place cut side down, and thinly slice lengthwise, fanning slices flat.

6. Spread 2 tablespoons Herb Mayonnaise on bottom half of each bun. Top with fillets, avocado, lettuce, and top half of buns. Serve immediately with lime wedges and Herb Mayonnaise.

HERB MAYONNAISE

MAKES ABOUT 1½ CUPS

2 pasteurized egg yolks
2 teaspoons fresh lime zest
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon plus 1 teaspoon Creole mustard
2 teaspoons minced garlic
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
1 cup vegetable oil or neutral oil
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
4 green onions, chopped
2 tablespoons drained capers, finely chopped

1. In the container of a blender, place egg yolks, lime juice, mustard, garlic, salt, and pepper; process until combined. With mixer running, add oil in a slow, steady stream until mixture is thickened and well combined, 1 to 2 minutes.

2. Add lime zest, basil, parsley, green onion, and capers to egg yolk mixture. Process until herbs are finely chopped and incorporated and mixture turns light green. Refrigerate in an airtight container for up to 3 days.

ROASTED SHRIMP PO’ BOYS

MAKES 4

(photo on page 62)

Pair this quick-fix po’ boy with some spicy kettle-cooked potato chips for the ultimate Louisiana lunch.

1 tablespoon Creole seasoning*
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 pound peeled and deveined large fresh shrimp
Spicy Mayonnaise (recipe follows)
4 (6- to 8-inch) pieces French bread, split lengthwise
2 cups shredded iceberg lettuce
3 plum tomatoes, sliced ¼ inch thick
½ cup dill pickle chips
Hot sauce, to serve

1. Preheat oven to 450°. Spray a large rimmed baking sheet with cooking spray.

2. In a large bowl, combine Creole seasoning, lemon juice, and oil. Add shrimp, tossing to coat. Cover and refrigerate for 15 to 20 minutes.

3. Remove shrimp from marinade, and place on prepared pan.

4. Bake until pink and firm, 7 to 9 minutes, turning shrimp halfway through baking.

5. Using a spatula, spread 3 tablespoons Spicy Mayonnaise on cut sides of each bread piece. Divide shrimp evenly among bread. Top with lettuce, tomato, and pickles. Serve with hot sauce and Spicy Mayonnaise.

*We used Tony Chachere’s Original Creole Seasoning.

SPICY MAYONNAISE

MAKES ABOUT ¾ CUP

¾ cup mayonnaise*
1 tablespoon plus 1 teaspoon hot sauce
¼ teaspoon salt-free Creole seasoning*

1. In a small bowl, combine all ingredients. Cover and refrigerate until ready to use.

*We used Blue Plate Mayonnaise and Tony Chachere’s No Salt Seasoning Blend. ■