Serves 4
15 min
Sausage Po' Boy With Spicy Remoulade Sauce
Recipe GLPRef6c8ac12525e1
A classic New Orleans-style sandwich featuring smoky andouille sausage griddled until crispy and nestled in a crusty roll, topped with a zesty Creole remoulade sauce, fresh lettuce, tomato, and pickles. This spicy, satisfying po' boy combines Cajun flavors with cool, crisp vegetables for a beloved Louisiana favorite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ cup mayonnaise
¼ cup Creole mustard
¼ cup dill pickles, roughly chopped
1 tablespoon sriracha
1 teaspoon Creole seasoning
1 tablespoon green onions, green parts only, sliced
2 packs andouille smoked sausage
2 tablespoons neutral oil
4 crusty bread loaves (Italian sub rolls)
4 small Roma or plum tomatoes, sliced ¼-inch thick
16 slices dill pickle slices
1 head iceberg or romaine lettuce, shredded
Directions
Prepare the spicy remoulade sauce by combining the mayonnaise, Creole mustard, chopped dill pickles, sriracha, and Creole seasoning in a medium bowl. Stir until well blended, then fold in the sliced green onions. Taste and add more sriracha if desired for additional heat. Set aside.
Split the andouille sausages in half lengthwise. Heat the neutral oil in a large skillet or griddle over medium-high heat.
Once the oil is hot, place the sausage halves cut-side down on the skillet. Cook for 2 to 3 minutes until the cut side becomes browned and crispy, then flip and cook for another 1 to 2 minutes on the other side. Remove from heat.
Slice each bread loaf horizontally and lightly spread the spicy remoulade sauce on both the top and bottom halves of each roll.
Layer the shredded lettuce on the bottom half of each bread roll, followed by a layer of tomato slices, then dill pickle slices.
Place the cooked sausage halves on top of the vegetables, then gently press the top half of the bread onto the sandwich. Serve immediately while the sausage is still warm.
