Dinner Tonight: Andouille Po' Boy 'Creolaise'

I don't need any convincing about the glory of the po' boy. It's just that when I think of the New Orleans sandwich, my mind immediately imagines fried oysters or luscious roast beef—never bad things to think about. That was until I was flipping through Crescent City Cooking by Susan Spicer. She writes, you shouldn't "overlook a spicy sausage filling."

Andouille makes for a hedonistic sandwich experience, or at least it should. As I found out the hard way, many sausages can be called andouille in the grocery store but they differ wildly in quality, size, and taste. I actually made my own batch of andouille using big beef casings. Fat and spice are important.

Once you track down a good version of andouille, the rest is simple. Mayonnaise is mixed with mustard and hot sauce for a quick "Creolaise." Then it's just about stacking the cooked meat on a good bun with pickles and onions.

Dinner Tonight: Andouille Po' Boy 'Creolaise'

About This Recipe

Yield:2 people
Active time:20 minutes
Total time:20 minutes


  • 1/2 pound andouille sausage, cut into 1/2-inch rounds
  • 1/4 cup mayonnaise
  • 2 tablespoons Creole mustard, or whole-grain mustard
  • Hot sauce (optional)
  • 2 six-inch buns, like New Orleans-style French bread, split in half lengthwise
  • Sliced pickles, such as dill, sweet-hot bread-and-butter, or pepperoncini
  • 1/2 small onion, thinly sliced


  1. 1

    Cook the andouille in a cast iron skillet set over medium heat until browned on both sides, about three minutes a side. They should give off enough fat to cook properly. Add a teaspoon of oil if it looks too dry. Drain the sausage slices on paper towels when done.

  2. 2

    In a small bowl, mix together the mayonnaise, mustard, and some hot sauce to taste (optional). Spread this mixture on the cut-side of the top and bottom slices of the bread.

  3. 3

    Divide the cooked andouille between the two bottom slices. Top each with some sliced pickles, onion, and the top slice of bread.


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