Mardi Gras

Sausage Po’ Boy With Spicy Remoulade Sauce

February  9, 2023
2 Ratings
Photo by James Ransom. Prop Stylist: Megan Hedgpeth. Food Stylist: Ericka Martins.
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

When I’m in the mood for a po’ boy, my go-to order is either a hot sausage or a shrimp po’ boy “dressed” (this means plenty of lettuce, tomato, and mayonnaise). But for special occasions like Mardi Gras, I like a little more pizazz out of my sandwich, and that’s where Zatarain’s Andouille Smoked Sausage comes into play. The sausage is flavorful and moist, and it’s got a nice snap to it and browns really well when seared. For even more New Orleans flavor, I add my homemade spicy remoulade sauce made with Zatarain’s Creole Mustard to make this a completely balanced sandwich. I like to make a batch of fried onion rings to serve with it—the crispy-crunchy rings are a hot sausage po’ boys best friend.

If you’re making this at home for a group of people, fire up your oven and brown your sausages on the stovetop first, then keep them warm in the oven while you’re toasting your bread. This is key because the po’ boy bread needs to be flaky when you first sink your teeth into it. —Nini Nguyen

Test Kitchen Notes

This recipe is shared in partnership with Zatarain’s® Smoked Sausages. To shop their smoked sausages and more, stop by Kroger, Walmart, and Food Lion locations nationwide. —The Editors

What You'll Need
Watch This Recipe
Sausage Po’ Boy With Spicy Remoulade Sauce
  • For the spicy remoulade sauce:
  • 3/4 cup mayonnaise
  • 1/4 cup Zatarain’s Creole Mustard
  • 1/4 cup dill pickles, roughly chopped
  • 1 tablespoon sriracha, plus more to taste
  • 1 teaspoon creole seasoning
  • 1 tablespoon green onions (green parts only), sliced
  • For the po’ boy:
  • 2 packs Zatarain’s Andouille Smoked Sausage, split in half lengthwise
  • 2 tablespoons neutral oil
  • 4 loaves light, crusty bread (like Italian subs, not a french baguette)
  • 4 small Roma or plum tomatoes, sliced ¼-inch thick
  • 16 dill pickle slices
  • 1 head lettuce (iceberg or romaine), shredded
  • 1 1/4 cups spicy remoulade
  1. For the spicy remoulade sauce:
  2. Add all ingredients to a medium-sized bowl and stir to combine.
  1. For the po’ boy:
  2. Heat oven to 350°F.
  3. Slice each loaf of bread in half lengthwise, then place in the oven directly on the grates. Toast until crispy and warm, about 3 minutes.
  4. Add oil to a large skillet over medium-high heat. When oil is hot, add sausages cut-side down and sear for 5 minutes, or until golden brown. Flip all sausages and sear on the other side for 3 minutes. Sausages should be golden brown and heated through.
  5. Divide remoulade evenly between the top slice of each sandwich. Add 2 sausage halves to each bottom slice of bread, then add lettuce, tomatoes, and pickles. Top with remoulade-coated top slice, then cut sandwich in half. Serve with onion rings.

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1 Review

Smaug February 10, 2023
Shades of one of my favorite quick lunches;
2/3 of one (3 oz)Aidels Andouille sausage (easily available at a good price, less fat than most) split lengthwise into thirds, microwaved about 4 min. on high (my microwave is kind of a wimp) turning once.
A toasted English muffin ( I make my sourdough muffins so that they develop a thin but distinct crust when toasted in a toaster)
Maison Louisiane Creole mustard
sliced tomato, in season
This can be thrown together in about 5 minutes, leaving few dirty dishes- I like my sandwiches pretty simple.