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Creole andouille
Course Sausage
Place of origin France
Main ingredients pork, garlic, pepper, onions, wine, pork chitterlings, tripe
Cookbook: Andouille  Media: Andouille
French andouille from Guémené-sur-Scorff, France.

Andouille (/ænˈdi/ an-DOO-ee in US English; French pronunciation: ​[ɑ̃nduj]; from Latin: "made by insertion") is a smoked sausage made using pork, originating in France. It was brought to Louisiana by the French immigrants and Acadian exiles that would merge to create much of Louisiana Creole culture. Some varieties use the pig's entire gastrointestinal system.


Andouille in the US[edit]

In the US the sausage is most often associated with Louisiana Creole cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. The pork used is mostly from a smoked Boston shoulder roast. Once the casing is stuffed, the sausage is smoked again (double smoked).[1] Nicknamed "The Andouille Capital of the World," the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Creole andouille.[2] Though somewhat similar, andouille is not to be confused with "hot links" or similar finely ground, high-fat, heavily peppered sausages.

Andouille in France[edit]

In France, particularly Brittany,[3] the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey in color and has a distinctive odor. Also, a similar sausage is available called andouillette, literally "little andouille".

Other uses[edit]

See also[edit]


  1. ^ "Andouille sausage (Gastronomy) – Definition" (various), MiMi.hu, 2006, webpage: Hu-Andou.
  2. ^ "Dining & Bars". NOLA.com. Retrieved 2014-01-13. 
  3. ^ http://www.produitenbretagne.com/catalogue/produits-alimentaires?field_product_trademark_value=&field_food_product_category_tid=1641
  4. ^ Davidson, Alan, and Tom Jaine. The Oxford Companion to Food. Oxford University Press, USA, 2006. 805. Print. Retrieved Aug. 09, 2010, from [1]

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The News Herald
Fri, 05 Feb 2016 08:50:43 -0800

CHICKEN ANDOUILLE SAUSAGE GUMBO, $5.49 (small bowl)/CRAWFISH BOIL — at Dat Cajun Place, 8501 Thomas Drive, Panama City Beach; 850-588-5314: Chef/owner Trudy White relocated from New Orleans in 2005 after Hurricane Katrina.

NBC4 Washington

NBC4 Washington
Sat, 06 Feb 2016 06:15:00 -0800

From 6 to 9 p.m., enjoy authentic "N'awlins" dishes, including parade route food that consists of the choice of jambalaya, Crawfish Monica, Muff-a-lottas or andouille and shrimp gumbo, among other traditional meals and desserts. All night, a pop-up bar ...


Fri, 05 Feb 2016 12:07:14 -0800

On the menu will be chicken and andouille sausage gumbo, little neck clams and hot sausage in a white wine and garlic sauce, blackened catfish tacos, fried oyster po' boy sandwiches, and jumbo shrimp creole. 845 Route 35, Matawan. 732-566-6220 | 1005 ...

Santa Rosa Press Democrat

Santa Rosa Press Democrat
Wed, 03 Feb 2016 08:41:15 -0800

Remove from the heat and let cool slightly. To serve, ladle the cabbage mixture into individual soup plates and add a whole andouille to each place. If you like, slice the andouille first. Add a generous scoop of rice to each serving and enjoy right ...

Traverse City Record Eagle

Traverse City Record Eagle
Sat, 06 Feb 2016 04:32:51 -0800

Kissel rubs it on pork tenderloin before charring the meat for a Cajun-style pork served with grilled andouille sausage and a fresh tomato pan gravy. Blackened seasoning, used on fish (think catfish), chicken and steak dipped first in melted butter ...
SRQ Magazine
Sat, 06 Feb 2016 13:59:12 -0800

The Shrimp and Grits is a popular choice, according to Barnes, made with a deep dark roux and accented with Andouille. Another popular plate is the daily catch—fresh local fish brought in each morning and specially prepared for the day's customers.


Fri, 05 Feb 2016 09:48:45 -0800

In the pasta, the andouille spice and seasoning cuts through the surprisingly clean creamy cajun sauce; for the burger, the flavor of the meat wasn't overpowered by tangy cheddar and crispy smokey bacon. The options sampled cost $15.59 and $12.95, ...


Thu, 04 Feb 2016 07:00:00 -0800

Both sides, about 3-4 minutes per side. Remove Thighs and add a little oil if needed, scraping bottom. sauté green pepper and onion. Add jarred Gumbo sauce and chopped andouille sausage. Add uncooked shrimp and chicken thighs. Simmer until shrimp is ...

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