The Sloppy Broussard: A Po'Boy Built on Crawfish Étouffée
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The story
Every cook on the Gulf Coast has made a sloppy joe with whatever was in the fridge. The Sloppy Broussard is what happens when whatever was in the fridge is our crawfish etouffee and a fresh loaf of French bread. It is messy, it is loud, and it is the right kind of dinner. Do not try to make it pretty. Pretty is not the point.
What you need
- 1 bag (24 oz) Broussard's Bayou Co. Crawfish Etouffee with Rice
- 1 loaf French bread or 4 hoagie rolls, the sturdier the better
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar, optional but good
- Hot sauce
- Fresh chopped green onions
How to make it
- Drop the etouffee bag in a pot of cold water and bring to a rolling boil. Boil for 7 to 10 minutes until heated through to 165°F.
- While the etouffee heats, slice the French bread lengthwise. Butter both sides and toast face-up under the broiler until golden, about 2 minutes. Watch it, because broilers do not forgive.
- Snip the corner of the etouffee bag and pour the contents over the toasted bread. Do not be neat about it. Let some of the rice spill onto the cut side and soak in.
- Top with shredded cheddar if using. Slide back under the broiler for 30 seconds to melt.
- Hit with hot sauce. Top with green onions. Eat with a fork in one hand and a napkin in the other.
Serves
3 to 4 people, depending on how hungry they are.
Get the goods
Crawfish Etouffee with Rice (24 oz) — $13.05