Andouille Po Boy Version 2.0

I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this andouille po boy. In minutes I’m having a great meal. I do go through the ‘trouble’ of making my own po boy bread, but that’s mostly because I just cannot seem to find great po boy bread here. French bread will do in a bind, but it’s just not quite the same. The texture is definitely different. For a topping, I use a simple but wonderfully spicy lettuce mixture. And you can never, ever go wrong with andouille sausage. That perfect spicy kick, in a casing that pops when you bite into it.
Andouille Po BoyI use the lettuce mixture on all of my po boys, not just this andouille version. It’s also great on hamburgers or hot dogs. It takes only a minute or two to make. When I pick up heads of iceberg lettuce at the grocery store I’ll shred and chop them and place them into baggies or containers along with a paper towel. That way I always have lettuce on hand for a quick po boy.

Also try my more traditional andouille po boy served up with a classic comeback sauce.

Andouille Po Boy

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings


  • 1 loaf po boy bread sliced horizontally (substitute French bread)
  • 1 pound cooked andouille sausages halved (you can substitute smoked sausage)

Lettuce mixture

  • 1/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 teaspoon or more, to taste Louisiana hot sauce
  • 2 teaspoons minced garlic
  • 1 heaping cup shredded and chopped iceberg lettuce


  • Preheat oven to 350 F.
  • Place the bread halves on a baking sheet and place in oven for 5 minutes. Remove.
  • Also place the halved sausages on the sheet pan and warm thoroughly. Remove.
  • Place the sausages on the bottom bread half.
  • Top with the lettuce mixture and top bread half.
  • Cut in half and serve.

Lettuce mixture

  • Combine all ingredients in a bowl.

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