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

Spicy Turkey Andouille Meatballs and Spaghetti

Andouille and Cream Cheese Slider

The Morning After Redeye Gravy


Everything Gumbo

Sloppy Lous

Sunny's Big Easy Chicken and Andouille File Gumbo

Bud and Alley's Barbequed Shrimp

Spicy Shrimp and Sausage Stew


Cajun Stuffed Peppers

Andouille Sausage Rice Pot

Crab Boil


Cajun Cornmeal-Andouille Pigs in Blankets

Jerk Roasted Turkey with Cornbread-Andouille Dressing

Andouille Hash and Egg Tacos

Beer Clam Bake

Louisiana Style Shrimp

Hoppin' John with Andouille

Andouille Sausage and Pepper Pouch

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

Cajun Jambalaya

Big-Batch Andouille Gumbo

Andouille-Stuffed Pork Loin with Creole Mustard

Harry T's Stuffed Chicken

Greens and Andouille

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