Alligator Sausage Po'boy
A crusty Louisiana-style French bread loaf packed with smoky, spicy alligator sausage and topped with cool, tangy remoulade-slathered shredded lettuce, ripe tomatoes, and crunchy pickles. This New Orleans classic delivers a perfect contrast of textures and bold Cajun flavors in every bite.
For 4 servings
- prep · ~5 min
Make the remoulade sauce.
1.In a small mixing bowl, combine mayonnaise, mustard, lemon juice, hot sauce, paprika, cayenne pepper, garlic powder, salt, and black pepper.2.Whisk until smooth and well blended. Cover and refrigerate until ready to use.TIPMake the remoulade up to a day ahead — the flavors meld and deepen overnight. - grill · ~8 min
Grill the alligator sausage.
1.Preheat a grill pan or outdoor grill to medium-high heat.2.Place the alligator sausages on the hot grill and cook for 6-8 minutes, turning occasionally with tongs to ensure even browning.3.Sausages are done when they reach an internal temperature of 165°F (74°C) and the casing is nicely charred.TIPDon't pierce the sausage casing — the juices will escape and the sausage will dry out. - prep · ~2 min
Toast the French bread.
1.While the sausages grill, spread the softened butter evenly on the cut sides of each French bread loaf.2.Place the buttered loaves cut-side down on the cooler side of the grill or a separate skillet until lightly golden, about 1-2 minutes. - assemble · ~4 min
Assemble the po'boys.
1.Spread a generous tablespoon of the chilled remoulade sauce on the bottom half of each toasted French bread loaf.2.Layer with a generous handful of shredded lettuce and 3-4 slices of ripe tomato.3.Place one grilled alligator sausage on top of the dressed vegetables.4.Top the sausage with sliced dill pickle chips, then close the sandwich with the top half of the bread. - serve
Serve immediately.
Cut each assembled po'boy in half on a diagonal with a serrated knife and serve right away while the sausage is hot and the bread is crisp, with extra napkins on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra smoky flavor, grill the sausages over lump charcoal instead of a gas grill.
- 2Let the sausages rest for 2 minutes after grilling so the juices redistribute before slicing.
- 3Use day-old French bread — it firms up for a better crunch when toasted.
- 4Spread the remoulade on both cut sides of the bread for more flavor in every bite.
- 5Assemble po'boys just before serving to keep the bread crisp and the lettuce cold.
- 6For a classic New Orleans touch, add a splash of pickle brine to the remoulade.
Adapt it for your goals.
Blackened shrimp swap
Replace the alligator sausage with peeled, seasoned shrimp blackened in a cast-iron skillet for a more classic Louisiana seafood po'boy.
Low oil versionLow-oil version
Skip the butter on the bread and toast it dry in the oven or on a dry pan. Use a reduced-oil remoulade made with Greek yogurt instead of mayonnaise to cut fat without losing tang.
Spicy remoulade boostSpicy remoulade boost
Add 1 tablespoon of prepared horseradish and an extra teaspoon of creole mustard to the remoulade for a sinus-clearing kick that amps up the Cajun heat.
Why this is on our healthy list.
Lean Protein from Alligator
Alligator sausage is a lean, high-protein option with less saturated fat than traditional pork sausage, making this po'boy a lighter indulgence.
Gut-Friendly Ferments
The dill pickles and Creole mustard in the remoulade provide natural probiotics that support digestion and balance the richness of the sausage.
Rich in Lycopene
Fresh tomato slices deliver lycopene, a powerful antioxidant that may reduce inflammation, especially when paired with the paprika in the sauce.
Frequently asked questions
Yes, any smoked or spicy sausage works, but the lean, gamey flavor of alligator is what gives this po'boy its unique Louisiana character.
