More often than not, lunchtime in New Orleans means lining up for a “po’boy” (our version of a hero sandwich), a bag of Zapp’s, and a cold Barq’s root beer. The best versions of the sandwich are made on light, crackly Leidenheimer loaves (made at the city’s most famous bakery) and piled with fried oysters and shrimp. But don’t overlook a spicy sausage filling, and while you’re at it, try my “special sauce.” If they can make “Dijonaise,” I can make “Creolaise.” Creole mustard is whole-grain mustard with a little horseradish added to it, and is it good! It’s made to go with sausage of any kind, but especially with hot, crusty andouille, right off the grill. Use the closest thing you can find to the light, crispy New Orleans-style French bread, add your favorite pickles, and chow down.

Ingredients

　　1/2 pound andouille sausage, split lengthwise into 2 even pieces

　　1/4 cup Mayonnaise (p. 181)

　　2 tablespoons Creole mustard or whole-grain mustard

　　Hot sauce, optional

　　2 (6-inch) pieces New Orleans-style French bread, split in half lengthwise

　　Pickles, such as sweet-hot bread-and-butter pickles, pepperoncini, or jalapeño dills

　　1/2 small onion, red or white, thinly sliced, optional

　　Grill or broil the sausage until hot and slightly crusty. In a small bowl, combine the Mayonnaise, mustard, and hot sauce, to taste, if using. Spread a little of this “Creolaise” on both top and bottom slices of bread. Place the sausage on the bottom slice, add the pickles and onion, and top with the other slice of bread.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.