andouille

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

Sunny's Big Easy Chicken and Andouille File Gumbo

Gumbo

Andouille Sausage Rice Pot

Jambalaya

Cajun Stuffed Peppers

Gumbo

Crab Boil

Cajun Cornmeal-Andouille Pigs in Blankets

Jerk Roasted Turkey with Cornbread-Andouille Dressing

Louisiana Style Shrimp

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

Andouille Hash and Egg Tacos

Andouille Sausage and Pepper Pouch

Beer Clam Bake

Hoppin' John with Andouille

Cajun Jambalaya

Big-Batch Andouille Gumbo

Andouille-Stuffed Pork Loin with Creole Mustard

Red Beans and Rice

Andouille Sausage and Pepper Cornbread Stuffing

Pasta Jambalaya with Crawfish and Andouille Sausage

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