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
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