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

Bud and Alley's Barbequed Shrimp

Andouille and Cream Cheese Slider

Spicy Shrimp and Sausage Stew

Everything Gumbo

The Morning After Redeye Gravy


Sloppy Lous

Andouille Sausage and Pepper Pouch

Hoppin' Jason: Cannellini and Rice with Andouille Sausage

Red Beans and Rice


Andouille Hash and Egg Tacos

Greens and Andouille

Beer Clam Bake

Crab Boil

Summer Vegetable Soup with Andouille

Red Beans and Jelly BBQ Sauce


Cajun Cornmeal-Andouille Pigs in Blankets

Big-Batch Andouille Gumbo

Cajun Jambalaya

Gulf Shrimp Jambalaya

Slow-Cooker Freezer-Pack Gumbo

Crawfish Boudin Balls, Andouille Grits and Collard Green Chowchow

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