Andouille Sausage

Key Ingredient in Cajun and Creole Cuisine

© Jacqueline Church

Sep 7, 2006

Andouille sausage is a spicy pork sausage (salt, red and black pepper, garlic) often smoked over pecan wood and/or sugar cane.

Andouille - Andouille sausage is a spicy pork sausage (salt, red and black pepper, garlic) often smoked over pecan wood and/or sugar cane. It's an essential ingredient in classic dishes of New Orleans Cajun and Creole cuisine.

Example:

Gumbo recipes often call for andouille sausage as an ingredient. Its distinctive smoky flavor is essential in many Cajun and Creole dishes.

See:

All about Gumbo

Gumbo Step by Step


The copyright of the article Andouille Sausage in Gourmet Food is owned by Jacqueline Church. Permission to republish Andouille Sausage must be granted by the author in writing.



Comments
Sep 7, 2006 9:45 AM
Robert Dailey :
We love andouille! Being from Acadiana and half Acadian probably gives us a predisposition for it, although anyone who has tried real andouille will recognize its distinctive flavor.
In Santa Fe, the only andouille available in stores comes from ....California. But it's not bad.
We prefer Savoie's brand, which does come out of Louisiana (and which you can only get in some cities by mail order) and there are a number of great andouille makers out there.
Jambalaya made with andouille is absolutely the best. And andouille is great for Italian foods too.
Andouille and chicken cooked with a light garlic-tomato-white wine marinara is wonderful.
And andouille with the traditional New Orleans Monday dish, red beans and rice, is mouth-wateringly good.
Thanks for the great article.
Sep 8, 2006 10:17 AM
Jacqueline Church :
Glad you enjoyed it. I am a huge fan of food from your homeland! I am so grateful I got to see New Orleans before the flood. My heart aches for all the folks who continue to struggle there.

The food is terrific. The personality is unique. I've made some decent red beans and rice and andouille is usually in my freezer. I get it when I can. Sometimes even get tasso.

Thanks for stopping by!
- Jackie
Sep 11, 2006 9:55 PM
Jacqueline Church :
Hey Bob - Do you know about the Cajun slang "foie gras" for underdog? Check my <a href="http://leatherdistrictgourmet.blogspot.com/"> personal blog</a> and let me know from a true Acadian if this sounds fishy?

Thanks!
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