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 and Cream Cheese Slider

The Morning After Redeye Gravy

Everything Gumbo

Sloppy Lous

Hoppin' John with Andouille

Spicy Shrimp and Sausage Stew

Bud and Alley's Barbequed Shrimp

Cajun Stuffed Peppers


Andouille Sausage Rice Pot

Crab Boil

Cajun Cornmeal-Andouille Pigs in Blankets

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow


Andouille Hash and Egg Tacos

Beer Clam Bake

Andouille Sausage and Pepper Pouch

Louisiana Style Shrimp

Big-Batch Andouille Gumbo

Cajun Jambalaya

Red Beans and Rice

Hoppin' Jason: Cannellini and Rice with Andouille Sausage

Pasta Jambalaya with Crawfish and Andouille Sausage

Slow-Cooker Freezer-Pack Gumbo

Greens and Andouille

Harry T's Stuffed Chicken

Andouille Sausage and Pepper Cornbread Stuffing

Keep Reading