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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]

Original courtesy of Wikipedia: http://en.wikipedia.org/wiki/Andouille — Please support Wikipedia.
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Thu, 12 Nov 2015 09:37:30 -0800

In a large sauté pan, add 2 tablespoons oil and place over medium-high heat. Add the sausage, onion, celery, peppers and jalapenos. Season with salt and pepper. Sauté until vegetables are translucent and slightly caramelized, about 8 minutes. Add the ...


Mon, 09 Nov 2015 09:59:35 -0800

In a large saucepan over low heat cook the flour in the oil to make a dark roux, it should be the color of milk chocolate (about 30 min). Add onion, bell pepper and celery and cook until softened. Add herbs and garlic and cook another 30 seconds. Add ...

NOLA.com (blog)

NOLA.com (blog)
Fri, 30 Oct 2015 16:37:30 -0700

Bryan Cain and Vanessa Ohmes successfully defended their titles as the fastest Andouille runners winning the 5-mile race in 2014 and 2015. Ashton Cage and Angelique Johnson won the 2-mile race. The annual race began in 1979 starting and finishing at ...

The Telegraph

The Telegraph
Sat, 28 Nov 2015 14:03:45 -0800

After the welcome messages from Jim Stiff, president of Goodwill Industries of Middle Georgia, and from Bragg, event chair, students served alligator and andouille sausage gumbo in the "Garden District"; the Creole staples, red beans and rice, soft ...

Hattiesburg American

Hattiesburg American
Sat, 28 Nov 2015 11:30:00 -0800

Brown the andouille sausage, and drain most of the excess fat. Lower heat to medium, and add the onion, red and green peppers and garlic and cook 6-7 minutes more. Add the crushed red pepper flakes and demi-glace. Bring the mixture to a simmer.


Sun, 22 Nov 2015 04:39:04 -0800

New Englanders might add oysters, while Californians add persimmons, and Minnesotans go for the wild rice. Louisiana, always on its own culinary plane, offers rice stuffings with andouille sausage and shellfish. Ali Dunningham's family recipe has ...


Sat, 28 Nov 2015 06:48:35 -0800

Add the garlic, andouille and turkey, along with the Joe's Stuff and paprika. Cook 2-3 more minutes. Hand crush the tomatoes and add them. Add all remaining ingredients except the parsley. Bring to a boil, then turn the heat down and cover - cook until ...

Le Télégramme

Le Télégramme
Thu, 26 Nov 2015 07:45:00 -0800

Lors de l'assemblée générale du comité de la Fête de l'andouille, le 31 octobre dernier, et après avoir dressé un bilan satisfaisant de la dernière édition, le président Philippe Tromilin et les membres du bureau avaient annoncé à l'assemblée leur ...

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