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


Cajun Stuffed Peppers


Andouille Sausage Rice Pot

Crab Boil


Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

Andouille Hash and Egg Tacos

Louisiana Style Shrimp

Beer Clam Bake

Andouille Sausage and Pepper Pouch

Cajun Cornmeal-Andouille Pigs in Blankets

Cajun Jambalaya

Big-Batch Andouille Gumbo

Andouille Sausage and Pepper Cornbread Stuffing

Pasta Jambalaya with Crawfish and Andouille Sausage

Red Beans and Rice

Slow-Cooker Freezer-Pack Gumbo

Greens and Andouille

Red Beans and Rice