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

Andouille Sausage Rice Pot

Hoppin' John with Andouille

Bud and Alley's Barbequed Shrimp

Andouille Sausage and Pepper Pouch

Sloppy Lous


The Morning After Redeye Gravy

Everything Gumbo

Andouille and Cream Cheese Slider

Louisiana Style Shrimp

Summer Vegetable Soup with Andouille

Andouille-Stuffed Pork Loin with Creole Mustard

Sunny's Quickest Sausage "Gumbo" Ever

Big-Batch Andouille Gumbo

Cajun Cornmeal-Andouille Pigs in Blankets

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Red Beans and Rice

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

Beer Clam Bake

Slow-Cooker Freezer-Pack Gumbo

Harry T's Stuffed Chicken

Andouille Hash and Egg Tacos

Cajun Jambalaya

Greens and Andouille

Pasta Jambalaya with Crawfish and Andouille Sausage

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