Sausage and Peppers Po’Boy Sandwich with Cajun Remoulade

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty New Orleans–style po’boy sandwich featuring spiced sausage, sautéed peppers, and a zesty Cajun remoulade sauce on a crusty French roll. This Southern-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs olive oil, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 12 oz andouille sausage, sliced 1/4-inch thick
• 1 medium red bell pepper, sliced into 1/2-inch strips
• 1 medium green bell pepper, sliced into 1/2-inch strips
• 1 medium yellow onion, sliced into 1/4-inch strips
• 2 tbsp olive oil
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp cajun seasoning
• 1 tsp hot sauce
• 1/4 tsp garlic powder
• 4 french rolls
• 1 cup shredded iceberg lettuce
• 1 medium tomato sliced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sliced andouille sausage and cook for 3-4 minutes per side until browned and crisp at the edges. Remove sausage and set aside.
2. Step 2: In the same skillet, add 1 medium sliced red bell pepper, 1 medium sliced green bell pepper, and 1 medium sliced yellow onion. Sauté vegetables for 6-7 minutes until softened and slightly caramelized. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: In a small bowl, mix 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Cajun seasoning, 1 tsp hot sauce, and 1/4 tsp garlic powder until smooth and well combined to make the remoulade sauce.
4. Step 4: Slice 4 French rolls lengthwise but not all the way through. Spread a generous tablespoon of the Cajun remoulade inside each roll. Layer with shredded iceberg lettuce (about 1/4 cup per sandwich), sliced tomatoes (3-4 slices per sandwich), cooked sausage, and sautéed peppers and onions. Serve immediately.