Smoky, spicy alligator sausage, griddled to perfection and nestled in a crusty French bread loaf. Dressed with a zesty Creole remoulade, fresh lettuce, and ripe tomatoes, this is a true taste of New Orleans.
1 tsp Hot Sauce (e.g., Tabasco or Crystal, for the remoulade)
2 cloves Garlic (Finely minced, for the remoulade)
0.5 tsp Paprika (For the remoulade)
0.5 tsp Cajun Seasoning (For the remoulade)
0.25 tsp Salt (For the remoulade)
0.25 tsp Black Pepper (Freshly ground, for the remoulade)
Instructions
1
Prepare the Creole Remoulade
In a medium bowl, combine the mayonnaise, Creole mustard, ketchup, lemon juice, hot sauce, minced garlic, paprika, and Cajun seasoning.
Whisk vigorously until the sauce is smooth and uniformly blended.
Season with salt and black pepper. Taste and adjust the seasoning to your preference.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This can be made up to a day in advance.
2
Cook the Alligator Sausage
Heat a cast-iron skillet or griddle over medium-high heat. A little oil is not necessary as the sausage will release its own fat.
Slice the alligator sausage links in half lengthwise (butterfly them) to create a flat surface for searing.
Place the sausages cut-side down on the hot skillet. Cook for 4-5 minutes, pressing down occasionally with a spatula, until a deep brown crust forms.
Flip the sausages and cook for another 3-4 minutes on the other side until fully cooked through and sizzling.
3
Toast the Bread
While the sausage is cooking, cut the French bread loaf into four equal 6-inch sections.
Slice each section horizontally, but not completely through, leaving one side intact to act as a hinge.
Generously brush the inside surfaces of the bread with the melted butter.
Place the bread, cut-side down, on the same griddle used for the sausage to soak up the flavorful drippings. Toast for 2-3 minutes until golden brown and crispy.
4
Assemble the Po'boys
Take the toasted bread sections and generously spread the chilled Creole remoulade on both the top and bottom interior surfaces.
On the bottom half of the bread, layer the shredded lettuce, followed by the tomato slices and dill pickles. This is known as 'dressing' the po'boy.
Place one cooked, butterflied alligator sausage link on top of the vegetables.
Fold the top half of the bread over to close the sandwich. Press down gently.
5
Serve Immediately
Serve the po'boys immediately while the sausage is hot and the bread is still warm and crusty. They are best enjoyed with a side of Zapp's potato chips and a cold root beer.
