Hell Baby Po’ Boy

First of all, this ain’t a sandwich, this is a possession. You got crawfish, those little swamp demons. Bacon? That’s just pig confetti. Chorizo’s in there sweatin’, onions and green pepper and celery like the Holy Trinity decided to throw a block party inside a baguette. And then—filé pickled tomatoes? Oh no. Ohhhh no. That’s the ritual ingredient. That’s the ‘don’t open the door at midnight’ flavor. That’s the ‘we buried something under this house’ tang. Sweet Cajun baby Jesus… that’s illegal. That’s a po’ boy that climbed outta the bayou, looked you dead in the face, and said, ‘You’re comin’ with me.’ Is it spicy? Yes. Is it haunted? Probably. Am I gonna finish it anyway? Absolutely.

Ingredients

for two sandwiches

1 soft French baguette
1/2 cup Say Goodnight to the Bad Guy Remoulade Sauce
1 tbs olive oil
2 rib celery
1 onion
1/2 green pepper
1 jalapeno
1 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
1 fresh pork chorizo sausage
3 strips applewood smoked bacon
12 oz cooked crawfish meat
1 tomato
1 tbs hot sauce
1 tbs file powder

Directions

Dice the tomato and toss in hot sauce and file powder. Set aside.
Chop the bacon into 1/4 inch slices and remove the pork from the sausage casing. In a separate skillet, place the bacon in a cold pan and place over low heat. Allow bacon to render its fat, turning the bacon every 2-3 minutes until bacon is cooked and begins to look foamy. Drain the skillet of all but 1 tbs of the bacon fat and raise the temperature to medium high and add the chorizo sausage. Cook the chorizo 3-5 minutes using a wooden spoon to break up the meat. Add the crawfish and toss in the bacon and chorizo mixture to heat through, about 1 minute.
Heat olive oil in a large skillet over medium heat. Chop the celery ribs, onion, and green pepper. Mince the jalapeno and the garlic. Add to the skillet and season with thyme, salt, and pepper. Cook 5-7 minutes or until onions are soft and translucent.
Slice open the baguette and coat the inside with Say Goodnight to the Bad Guy Remoulade Sauce. Top with the crawfish mixture, pepper, onion, celery, and tomatoes. Close sandwich and cut into 4 sections.
Serve.