Sausage Po’ Boy With Spicy Remoulade Sauce

When I’m in the mood for a po’ boy, my go-to order is either a hot sausage or a shrimp po’ boy “dressed” (this means plenty of lettuce, tomato, and mayonnaise). But for special occasions like Mardi Gras, I like a little more pizazz out of my sandwich, and that’s where Zatarain’s Andouille Smoked Sausage comes into play. The sausage is flavorful and moist, and it’s got a nice snap to it and browns really well when seared. For even more New Orleans flavor, I add my homemade spicy remoulade sauce made with Zatarain’s Creole Mustard to make this a completely balanced sandwich. I like to make a batch of fried onion rings to serve with it—the crispy-crunchy rings are a hot sausage po’ boys best friend.

If you’re making this at home for a group of people, fire up your oven and brown your sausages on the stovetop first, then keep them warm in the oven while you’re toasting your bread. This is key because the po’ boy bread needs to be flaky when you first sink your teeth into it. —Nini Nguyen

Directions

1. For the spicy remoulade sauce:
2. Add all ingredients to a medium-sized bowl and stir to combine.

1. For the po’ boy:
2. Heat oven to 350°F.
3. Slice each loaf of bread in half lengthwise, then place in the oven directly on the grates. Toast until crispy and warm, about 3 minutes.
4. Add oil to a large skillet over medium-high heat. When oil is hot, add sausages cut-side down and sear for 5 minutes, or until golden brown. Flip all sausages and sear on the other side for 3 minutes. Sausages should be golden brown and heated through.
5. Divide remoulade evenly between the top slice of each sandwich. Add 2 sausage halves to each bottom slice of bread, then add lettuce, tomatoes, and pickles. Top with remoulade-coated top slice, then cut sandwich in half. Serve with onion rings.