Pronunciation: [an-DOO-ee; ahn-DWEE; ahn-dwee-YET]

A spicy, heavily smoked sausage made from pork chitterlings and tripe. French in origin, andouille is a specialty of cajun cooking. It's traditionally used in specialties like jambalaya and gumbo, and makes a spicy addition to any dish that would use smoked sausage. Andouille is also good served cold as an hors d'oeuvre. Andouillette — andouille — is a specialty of Normandy. It is sold cooked but not usually smoked. This sausage is traditionally slashed and grilled or fried.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Popular Recipes with Andouille

Andouille Sausage Rice Pot

Cajun Stuffed Peppers

Hoppin' John with Andouille

The Morning After Redeye Gravy

Sloppy Lous

Andouille Sausage and Pepper Pouch

Everything Gumbo


Bud and Alley's Barbequed Shrimp

Andouille and Cream Cheese Slider

Andouille-Stuffed Pork Loin with Creole Mustard

Big-Batch Andouille Gumbo

Pasta Jambalaya with Crawfish and Andouille Sausage

Red Beans and Jelly BBQ Sauce

Hoppin' Jason: Cannellini and Rice with Andouille Sausage

Andouille Hash and Egg Tacos

Red Beans and Rice


Harry T's Stuffed Chicken

Andouille Sausage and Pepper Cornbread Stuffing

Cajun Cornmeal-Andouille Pigs in Blankets

Gulf Shrimp Jambalaya

Beer Clam Bake

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

Cajun Jambalaya

Greens and Andouille


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