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Andouille Sausage

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What is it?

Andouille sausage is a hallmark in Cajun dishes such as gumbo and jambalaya, most likely brought to Louisiana by the French or Germans. Traditionally, Cajun andouille sausage is made with ground pork butt or shank, pork fat, garlic, thyme, red pepper, cayenne, salt and black pepper. The mixture is then stuffed into either a beef or pork casing, and then it is smoked over pecan wood and sugar cane. It is deeply spicy and smoky, with degrees that vary by region, recipe and cook.

There are also milder French and German versions of andouille, but these are very different sausages and they can’t be used interchangeably in a recipe (if the recipe simply calls for andouille, it’s usually safe to assume it’s the Cajum version).

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    Recipes

  • Moveable Feast

    Chicken Liver Paté with Andouille Sausage, Cherrykraut, and Seeded Crackers

    The secret to cooking chicken livers, or any liver, is to avoid overcooking which will make them tough. You want the livers to be pink on the inside.

  • Moveable Feast

    Death by Gumbo

    Gumbo begins with making a roux, a combination of oil and flour which thickens, colors, and flavors the dish. Chef Folse likes to strain his gumbo before serving it, but…

  • Recipe

    Southern Bread Stuffing

    Andouille sausage, bell peppers, and garlic lend a little bayou flavor to this bread stuffing, making it a perfect partner for the Southern Roast Turkey and Gravy.

  • Recipe

    Cajun-Style Chicken and Sausage Jambalaya

    This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are increasingly available these days, it may be difficult…

  • Recipe

    New Orleans-Style Anasazi Beans and Rice

    In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked…

  • Recipe

    Gumbo Ya Ya

    Bone-in chicken gives the stew more flavor; the meat becomes so tender that it falls from the bone. If, however, you don’t feel like fishing out the bones later, you…

  • Recipe

    White Bean Soup with Andouille & Collard Greens

    This soup is a complete meal! Just add a warm French baguette and you’re golden. Feel free to experiment with different types of sausage, including the wonderful variety of flavored…

  • Recipe

    Stove-Top Jambalaya

    What a fun combination of flavors and colors! This whole concoction boasts an amazing array of ingredients—garlic, peppers (sweet and hot), tomatoes, herbs, spices, and Cajun-seasoned chicken, shrimp, and sausage.

  • Recipe

    Cajun Cornbread Stuffing

    Bell peppers, andouille sausage, and cayenne give traditional cornbread stuffing a bit of Louisiana flavor. Create your own customized stuffing recipes with the Recipe Maker.

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