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

Cajun Stuffed Peppers

Hoppin' John with Andouille

Andouille Sausage Rice Pot

Andouille and Cream Cheese Slider

Andouille Sausage and Pepper Pouch

The Morning After Redeye Gravy


Bud and Alley's Barbequed Shrimp

Everything Gumbo

Sloppy Lous

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

Beer Clam Bake

Sunny's Quickest Sausage "Gumbo" Ever

Big-Batch Andouille Gumbo


Andouille Hash and Egg Tacos

Louisiana Style Shrimp

Red Beans and Rice

Gulf Shrimp Jambalaya

Red Beans and Jelly BBQ Sauce


Crab Boil

Hoppin' Jason: Cannellini and Rice with Andouille Sausage

Bobby's Smokey Gumbo

Andouille-Stuffed Pork Loin with Creole Mustard

Harry T's Stuffed Chicken

Greens and Andouille

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