Creole Sausage Po' Boy Sandwiches

Sue L


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


★★★★★ 1 vote

10 Min
15 Min
Stove Top


  • 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 large
    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 large
    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.

Printable Recipe Card

About Creole Sausage Po' Boy Sandwiches

Course/Dish: Sandwiches
Main Ingredient: Pork
Regional Style: Cajun/Creole

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