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

Hoppin' John with Andouille

Andouille Sausage Rice Pot

Cajun Stuffed Peppers

Andouille and Cream Cheese Slider

The Morning After Redeye Gravy

Sloppy Lous

Andouille Sausage and Pepper Pouch


Everything Gumbo

Bud and Alley's Barbequed Shrimp

Big-Batch Andouille Gumbo

Andouille-Stuffed Pork Loin with Creole Mustard

Sunny's Quickest Sausage "Gumbo" Ever

Bobby's Smokey Gumbo

Beer Clam Bake

Red Beans and Jelly BBQ Sauce

Slow-Cooker Freezer-Pack Gumbo

Andouille Hash and Egg Tacos

Hoppin' Jason: Cannellini and Rice with Andouille Sausage

Pasta Jambalaya with Crawfish and Andouille Sausage


Harry T's Stuffed Chicken

Red Beans and Rice

Cajun Cornmeal-Andouille Pigs in Blankets

Cajun Jambalaya

Greens and Andouille

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

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