Real Recipes From Real Home Cooks ®

creole sausage po' boy sandwiches

(1 rating)
Recipe by
Sue L
Cincinnati, OH

Comfort food on a toasted bun, such as you might see at a Louisiana food festival or fais-do-do.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For creole sausage po' boy sandwiches

  • 24 oz
    smoked andouille sausage or other smoked sausage
  • 1 Tbsp
    olive oil or vegetable oil
  • 1
    red bell pepper, sliced
  • 1
    green bell pepper, sliced
  • 1 lg
    vidalia onion or sweet onion, sliced
  • 1/2 tsp
    dried thyme
  • 1 tsp
    minced garlic
  • 1/2 c
    dry white wine, such as chardonnay
  • 1 lg
    fresh beefsteak tomato, diced
  • 1-2
    splashes tabasco sauce or louisiana hot sauce
  • 6
    french bread sandwich rolls, split and toasted
  • zatarain's yellow mustard or other creole mustard, amount to taste

How To Make creole sausage po' boy sandwiches

  • 1
    Brown the sausages in oil and set aside.
  • 2
    Add the peppers and onion to the pan and cook until mostly softened, then add the thyme, garlic, dry wine, chopped tomato and Tabasco sauce.
  • 3
    Continue to cook until thick and saucy. Add the sausages back in to warm up.
  • 4
    Toast the sandwich rolls and serve filled with a sausage, a bit of mustard and topped with the Creole pepper sauce.

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