Chargrilled Andouille Sausage Po’Boy with Creole Mustard Mayo

By AislePrompt Editorial · ·

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.

Smoky chargrilled andouille sausage nestled in a crusty baguette, topped with crisp lettuce and a tangy Creole mustard mayonnaise for a classic New Orleans sandwich. This American Mardi Gras recipe, ready in about 20 minutes, pairs andouille sausage links, French baguette, and mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan over medium-high heat. Brush 4 andouille sausage links with 1 tbsp vegetable oil. Grill sausages for 6-8 minutes, turning occasionally, until charred and cooked through with crispy edges.
  2. Step 2: Slice the 12-inch French baguette lengthwise but not all the way through. In a small bowl, mix 1/3 cup mayonnaise, 2 tbsp Creole mustard, 1/4 tsp garlic powder, and 1 tsp lemon juice until smooth.
  3. Step 3: Spread the Creole mustard mayo evenly inside the baguette. Layer the grilled andouille sausages inside, then top with 1 cup shredded romaine lettuce and thin slices of 1 medium tomato.
  4. Step 4: Close the sandwich gently, slice into four portions, and serve immediately for a smoky, spicy Mardi Gras-inspired po’boy.

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