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

Everything Gumbo

Andouille Sausage and Pepper Pouch

Sloppy Lous

Bud and Alley's Barbequed Shrimp

Andouille and Cream Cheese Slider

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

Cajun Jambalaya

Greens and Andouille

Pasta Jambalaya with Crawfish and Andouille Sausage

Cajun Cornmeal-Andouille Pigs in Blankets

Beer Clam Bake


Slow-Cooker Freezer-Pack Gumbo

Red Beans and Jelly BBQ Sauce

Red Beans and Rice

Harry T's Stuffed Chicken

Andouille Hash and Egg Tacos

Hoppin' Jason: Cannellini and Rice with Andouille Sausage

Andouille Sausage and Pepper Cornbread Stuffing


Gulf Shrimp Jambalaya

Andouille-Stuffed Pork Loin with Creole Mustard

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