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Prep time
10 minutes
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Cook time
15 minutes
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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 other retail locations nationwide. —The Editors
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Sausage Po’ Boy With Spicy Remoulade Sauce
Ingredients
- For the spicy remoulade sauce:
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3/4 cup
mayonnaise
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1/4 cup
Zatarain’s Creole Mustard
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1/4 cup
dill pickles, roughly chopped
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1 tablespoon
sriracha, plus more to taste
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1 teaspoon
creole seasoning
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1 tablespoon
green onions (green parts only), sliced
- For the po’ boy:
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2
packs Zatarain’s Andouille Smoked Sausage, split in half lengthwise
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2 tablespoons
neutral oil
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4
loaves light, crusty bread (like Italian subs, not a french baguette)
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4
small Roma or plum tomatoes, sliced ¼-inch thick
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16
dill pickle slices
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1
head lettuce (iceberg or romaine), shredded
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1 1/4 cups
spicy remoulade
Directions
- For the spicy remoulade sauce:
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Add all ingredients to a medium-sized bowl and stir to combine.
- For the po’ boy:
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Heat oven to 350°F.
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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.
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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.
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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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