Chargrilled Andouille Sausage Po’Boy with Creole Mustard Mayo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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-inspired Mardi Gras recipe, ready in about 20 minutes, pairs andouille sausage links, French baguette, 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 "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 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.

Frequently asked questions

How long does Chargrilled Andouille Sausage Po’Boy with Creole Mustard Mayo take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chargrilled Andouille Sausage Po’Boy with Creole Mustard Mayo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep andouille sausage links from drying out.

Can I substitute ingredients in Chargrilled Andouille Sausage Po’Boy with Creole Mustard Mayo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chargrilled Andouille Sausage Po’Boy with Creole Mustard Mayo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chargrilled Andouille Sausage Po’Boy with Creole Mustard Mayo?

American mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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