Sausage Po'boy
A crusty New Orleans classic stuffed with smoky, seared sausage and piled high with crisp lettuce, juicy tomatoes, and tangy pickles. Dressed with a generous schmear of remoulade and a dash of hot sauce, every bite delivers a crunch that gives way to a juicy, savory center. This is Louisiana street food at its finest, ready in under 30 minutes.
For 4 servings
- prep · ~5 min
Make the remoulade sauce.
1.In a small bowl, whisk together mayonnaise, creole mustard, hot sauce, paprika, minced garlic, and lemon juice.2.Season with a pinch of salt and black pepper.3.Cover and refrigerate until ready to use.TIPLet the remoulade sit for at least 10 minutes — the garlic and spices meld and the flavor deepens. - prep · ~5 min
Prep the vegetables.
Shred the lettuce, slice the tomato into rounds, and slice the pickles.
- grill · ~8 min
Grill the sausage.
1.Heat a grill pan or cast-iron skillet over medium-high heat.2.Place the slit sausages cut-side down and cook until browned and heated through, about 4 minutes per side.3.Transfer to a plate and keep warm.TIPSlitting the sausage lengthwise gives you more crispy surface area and helps it sit flat in the bread. - grill · ~2 min
Toast the bread.
1.Brush the cut sides of the French bread lightly with oil.2.Place cut-side down on the same hot pan and toast until golden and crisp, about 1 to 2 minutes.TIPToasting the bread is non-negotiable — it creates a barrier that prevents the bread from getting soggy from the sauce and juices. - assemble · ~4 min
Assemble the po'boys.
1.Spread a generous layer of remoulade on both cut sides of each toasted loaf.2.Layer the bottom half with shredded lettuce, tomato slices, and pickle slices.3.Place the grilled sausage on top of the vegetables.4.Close the sandwich with the top half of the bread and press down gently. - serve · ~1 min
Serve immediately.
Serve the po'boys whole or sliced in half on a diagonal. Pass extra hot sauce and napkins at the table.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slit the andouille sausage lengthwise before grilling to maximize crispy browning and help it sit flat in the bread.
- 2Let the remoulade rest for at least 10 minutes to allow the garlic and spices to meld and deepen in flavor.
- 3Toast the cut sides of the bread until golden — this creates a moisture barrier that prevents sogginess from the remoulade and juicy tomatoes.
- 4Use iceberg lettuce for its crisp, dry texture; it adds crunch without making the bread soggy.
- 5For the best texture, sear the sausage cut-side down first over medium-high heat until deeply browned.
- 6Dress both cut sides of the bread with remoulade so every bite is flavorful and well-balanced.
- 7Serve immediately after assembling; po'boys lose their crunch if they sit too long.
Adapt it for your goals.
Seafood po'boy
Swap the andouille for fried shrimp or fried oysters — a classic Gulf Coast twist that turns this into a traditional New Orleans seafood po'boy.
spicy remouladeSpicy remoulade
Add 1 teaspoon of prepared horseradish and an extra teaspoon of hot sauce to the remoulade for a spicier, more assertive kick.
low carbLow-carb
Serve the sausage and remoulade-dressed vegetables over a bed of shredded lettuce or in a lettuce wrap instead of French bread for a keto-friendly option.
vegetarianVegetarian
Use plant-based sausages (such as smoked vegan andouille) and ensure your remoulade ingredients are vegan-friendly — all other components are plant-based.
Why this is on our healthy list.
Good source of protein
Andouille sausage provides a solid amount of high-quality protein from pork, supporting muscle maintenance and satiety.
Rich in lycopene from tomatoes
Fresh tomato slices contribute lycopene, an antioxidant linked to heart and skin health, especially when paired with the small amount of oil in the remoulade.
Contains beneficial probiotics
Dill pickles and creole mustard offer naturally fermented probiotics that can support digestive health, provided they are unpasteurized.
Low in added sugar
This po'boy recipe relies on savory ingredients and tangy pickles rather than sweet sauces, keeping added sugar content minimal.
Frequently asked questions
Yes — smoked kielbasa, chorizo, or even bratwurst work well. Just make sure to slit them lengthwise for maximum browning and a flat fit in the bread.
