Recipe courtesy of Dominique Leach

Andouille Sausage Po'Boy with Cajun Remoulade and Crab Meat

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Who can resist a po'boy? Whether loaded with fried oysters, shrimp, catfish or roast beef, this sandwich always delights. My version features both meat and seafood for the best of both worlds. A soft French-style bread cradles butter-simmered lump crabmeat and grilled andouille (a nod to my BBQ roots). I like to stick to classic toppings—sliced tomato, shredded lettuce and dill pickle chips—but I spice up my remoulade with a bit of Cajun seasoning and hot sauce. The sandwiches are easy to put together and come together quickly, making them a treat for summer cookouts and parties.


Cajun Remoulade:



  1. For the Cajun remoulade: Whisk the mayonnaise, mustard, lemon juice, parsley, hot sauce, Worcestershire, Cajun seasoning, horseradish, shallot, 1 teaspoon salt and some pepper in a medium bowl until well combined. Cover and refrigerate until ready to serve.
  2. For the po'boys: Prepare a grill for medium-high heat.
  3. Spread 1 tablespoon of the butter on the inside of each roll (4 tablespoons total). Grill until the bread is toasted and charred in spots, 1 to 2 minutes.
  4. Grill the sausage until warmed through and charred in spots, about 4 minutes.
  5. Add the crab meat, Cajun seasoning, a good pinch of salt and the remaining 4 tablespoons butter to a small saucepan and place on the grill grates. Cook, stirring frequently, until the crab is warmed through, about 4 minutes.
  6. To serve, spread the Cajun remoulade on the inside of each roll. Arrange the tomatoes and pickles on the bottom of each roll, then top with an andouille sausage, some of the warm crab and finally the shredded lettuce. Drizzle with any remaining remoulade. Cut the sandwiches in half and serve immediately.