Andouille sausage
A smoked, coarsely-ground pork sausage with a peppery kick. The backbone of Cajun and Creole dishes like gumbo and jambalaya. Already fully cooked, so it just needs browning to render fat and build flavor.
Used for
- gumbo
- jambalaya
- red beans and rice
- skillets
In the kitchen
- Slice into rounds and brown in a dry pan.
- Render fat to build a flavor base before adding other ingredients.
- Simmer in stews and braises.
Picking it at the store
- Real andouille has a coarser grind and smokier flavor than standard smoked sausage. Worth seeking out at a butcher or Cajun specialty shop.
- A milder smoked sausage substitutes fine if andouille isn't available, though the dish will be less smoky and peppery.
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.
Start free →No credit card required