Andouille Sausage Po' Boy Sandwich with Remoulade Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty New Orleans-style sandwich featuring spicy andouille sausage on a crusty baguette, topped with crisp lettuce, tomato, and zesty remoulade sauce. This Southern-inspired sandwich and wrap recipe, ready in about 20 minutes, pairs andouille sausage, French baguette, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Southern cuisine 650 cal/serving

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Ingredients

12 oz, cut into 1/2-inch slices andouille sausage
1, about 12 inches, split lengthwise French baguette
1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce
1/2 tsp paprika
1/4 tsp garlic powder
1 tbsp lemon juice
1 cup shredded iceberg lettuce
1 large, thinly sliced ripe tomato
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a small bowl, mix 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1 tbsp lemon juice until smooth to make the remoulade sauce. Refrigerate until ready to use.
Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 12 oz sliced andouille sausage and cook for 5-7 minutes until browned and slightly crispy on edges.
Step 3: Slice 1 French baguette lengthwise without cutting all the way through to create a hinged sandwich. Lightly toast the bread if desired.
Step 4: Spread the remoulade sauce generously on both sides of the baguette.
Step 5: Layer the cooked andouille sausage evenly inside the baguette, then top with 1 cup shredded iceberg lettuce and 1 large thinly sliced tomato.
Step 6: Season the tomato slices with 1/2 tsp salt and 1/4 tsp black pepper for brightness. Close the sandwich, slice into portions, and serve immediately.