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New Orleans Jazzy Crawburger Po-Boys

This is a hamburger that borrows heavily from the tradition of the New Orleans Po-Boy sandwich, a lunch time staple of all good New Orleans area neighborhood restaurants and family kitchens. This is a sloppy treat in the tradition of this standard New Orleans fare. My recipe began as an experiment after a backyard crawfish boil yielded leftover crawfish tails, not enough for a separate meal but just enough to add as a kicker to good ground beef. The meat of the crawfish tails is used in both the burger patty and the sauce topping for a unique combination that could only spring from South Louisiana. The sauce is a variation of a holiday dip that my family has enjoyed for years. Please note two important points: 1. My preferred ingredients are Louisiana products, including especially the crawfish and French bread. 2. I have strictly limited the recipe to only 16 ingredients as stated in the rules, but some of the same ingredients are used in both the patty and the sauce, and they are listed in two places in the following list of ingredients.


1 cup coarsely chopped green onion tops
1 clove minced garlic
1 stick butter
1 can cream of mushroom soup
6 oz. Velveeta cheese
1 teaspoon hot sauce
1 teaspoon sea salt
2 oz. Sutter Home Chardonnay
1 lb. coarsely chopped crawfish tails
Vegetable oil to coat grill
1 1/2 lbs. ground chuck
6 oz. Louisiana crawfish tails ground in food processor to same consistency as ground beef
2 teaspoons sea salt
3/4 teaspoon black pepper
1 teaspoon hot sauce
1/4 cup green onion(white part closest to the root)
1 clove of minced garlic
1 slightly beaten egg
2 slices white bread with crusts cut off
2 oz. Sutter Home Chardonnay
2 oz. butter
Loaf New Orleans-style French bread
Iceburg lettuce
Tomato slice


In a sauce pan on the grill, saute 1 cup chopped green onion and 1 clove of minced garlic in 1 stick of butter until vegetables are wilted. Add can of mushroom soup and Velveeta cheese. Stir until Velveeta cheese is melted. Add 1 teaspoon of Tabasco sauce, 1 teaspoon of sea salt and 2 oz of Sutter Home Chardonnay. Stir until thickened, add crawfish, stir some more, then remove from the grill and set aside. Patties Brush vegetable oil on grill. To 1 1/2 lbs. ground chuck, add 6 oz. crawfish tails (with the crawfish fat)that have been ground in a food processor to the same consistency as the ground beef. Mix thoroughly with hands. Add 2 teaspoons sea salt, 3/4 teaspoon black pepper, 1 teaspoon Tabasco sauce, 1/4 cup minced green onions and 1 clove minced garlic. Add one slightly beaten egg. In a separate bowl, soak two slices white bread in 2 oz. Sutter Home Chardonnay. Mix by pressing a fork into the bread until all of the wine is absorbed and has a smooth texture. Pour this mixture into the ground beef and crawfish mixture. Mix together with hands. Form six oblong patties (to fit the French bread) and cook patties on each side for 5-7 minutes until internal temperature reaches 160 degrees. Melt 2 oz. of butter in a separate small sauce pan. Return crawfish sauce to grill and stir until heated. Slice French bread lengthwise, place it crust side down on the grill until toasty. Spread the melted butter on the inside of the bread, turn over and toast that side. Remove bread from grill to serving platter. Top the buttered side of the bread with a lettuce leaf, slice of tomato, crawburger patty and then top with ample crawfish sauce. Top sandwich with the other slice of bread and enjoy.


I find -- and have been told by many satisfied tasters -- that the fat crawfish tails and wine-soaked bread add a pleasant layer of juiciness to these burgers. As with any New Orleans style po-boy, plenty of napkins should be on hand for full enjoyment. Delicious!