Cajun Dip Poboys
Ingredients for Poboys:
2 large White onions (peeled and sliced)
2 tablespoons Olive oil
1 pound Chicken thighs (boneless)
2 pounds Cajun smoked sausage
1 pound Louisiana shrimp (50-70 count, peeled)
1 quart Cajun chicken and sausage gumbo liquid
2 loaves French bread
8 ounces Unsalted butter (melted)
Kosher salt, pepper, and all-purpose
Ingredients for Garlic Aioli:
1 Whole egg (room temperature)
1 Egg yolk (room temperature)
2 cups Olive oil
2 cloves Fresh garlic (peeled crushed)
1 tablespoon Fresh lemon juice
Kosher salt, fresh ground black pepper to taste
Method for Poboys:
Coat sliced onions with oil and season with salt, pepper, and all-purpose seasoning to taste.
Place in a black iron skillet and place over medium-high heat.
Stir frequently and cook until dark brown, about 30-40 minutes.
Remove and set aside.
Place gumbo liquid in a heavy pot and place over medium-low fire until heated.
Season chicken thighs to taste and grill until 165° is read on a meat thermometer.
Remove and slice.
Season shrimp to taste and sauté in heavy skillet with a little olive oil until just pink and curled.
Remove and set aside.
Split sausage links lengthwise and grill (cut side down) until browned.
Remove to a paper towel lined plate.
Split French loaves, butter, and toast (butter sound down) until golden, and remove.
Cut loaves into 3, spread aioli, add chicken slice and sausage or shrimp and sausage.
Dip into hot gumbo liquid and enjoy.
Stay hungry.