Entree: United States – Cajun Louisiana – Andouille Sausage Po' Boy (Cajun-style sandwich of fried andouille sausage with crunchy vegetables and spicy remoulade on French bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 loaf (12-inch (30 cm)) French bread, split lengthwise, about 14 oz (400 g)
- 4 andouille sausage links, approx. 4 oz (113 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 cup (50 g) shredded iceberg lettuce
- 1 medium tomato, sliced, about 5 oz (140 g)
- 1/2 cup (120 g) dill pickle slices
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) Creole mustard
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) prepared horseradish (optional)
- 1/2 tsp (2.5 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (adjust to taste)
- 1/2 tsp (2.5 g) garlic powder
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup (60 g) all-purpose flour for dusting
- 1 qt (950 ml) neutral oil for shallow frying (peanut, canola, or vegetable)
- Hot sauce for serving (optional)

Show original ingredient measurements

- 1 loaf (12-inch) French bread, split lengthwise, about 14 oz (400 g)
- 4 andouille sausage links, approx. 4 oz (113 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 cup (50 g) shredded iceberg lettuce
- 1 medium tomato, sliced, about 5 oz (140 g)
- 1/2 cup (120 g) dill pickle slices
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) Creole mustard
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) prepared horseradish (optional)
- 1/2 tsp (2.5 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (adjust to taste)
- 1/2 tsp (2.5 g) garlic powder
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup (60 g) all-purpose flour for dusting
- 1 qt (950 ml) neutral oil for shallow frying (peanut, canola, or vegetable)
- Hot sauce for serving (optional)

Instructions

1. Make the remoulade: In a bowl combine mayonnaise, Creole mustard, lemon juice, Worcestershire, horseradish, smoked paprika, cayenne, garlic powder, and a pinch of salt and pepper. Adjust seasoning and refrigerate until ready.
2. Prepare the sausage: Slice each andouille link diagonally into 1/2-inch (1.3 cm) thick rounds. Pat dry and toss lightly with the all-purpose flour until evenly coated.
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add sausage slices in a single layer and cook 2–3 minutes per side until deeply browned and heated through. Work in batches if needed to avoid crowding.
4. If you prefer a crisper finish, shallow-fry the floured sausage in 1/2 inch (12 mm) of hot neutral oil (~350°F / 180°C) for 1–2 minutes per side until crisp; drain on paper towels.
5. Warm the bread: Lightly toast the split French loaf under a broiler or in a hot oven for 2–3 minutes until crisp but still soft inside.
6. Assemble sandwiches: Spread a generous layer of remoulade on both cut sides of the bread. Layer shredded lettuce, tomato slices, dill pickles, and a heaping portion of the cooked andouille slices.
7. Slice into 4 portions and serve immediately with extra remoulade and hot sauce on the side.