Andouille Recipe Corner

Andouille is a flavorful, heavily seasoned, and smoked sausage that is a cornerstone of Cajun and Creole cuisine, especially in Louisiana. Traditionally made from pork (typically pork shoulder, belly, and sometimes intestines), it is seasoned with a blend of spices like garlic, cayenne pepper, paprika, and thyme, then smoked over wood to impart its characteristic deep, smoky flavor. Andouille is most commonly associated with St. John the Baptist Parish in Louisiana, where it is crafted using time-honored techniques passed down through generations.
This sausage is an essential ingredient in many iconic dishes in Louisiana cooking, thanks to its bold and spicy profile that enhances a variety of meals. Here are a some popular local recipes made with andouille:

Chicken & Andouille Gumbo

From: Bailey’s Andouille, LaPlace LA

Ingredients

1-3 lbs. chicken, cut up
1 lb. Bailey’s andouille, cut into ¼” slices
¼ c. vegetable oil
3 qts. hot water
2 (14 oz.) cans of chicken broth
1 box Bailey’s Cajun Creole Roux Mix
2 tbsp. Worcestershire sauce
2 doz. raw oysters (optional)
1 tbsp. gumbo filé

Directions

In an 8-quart pot, fry chicken and andouille in oil for 15 minutes. Add hot water and bring to a boil. Mix roux with boiling water from pot until it is soft and smooth. Add roux to pot. Stir in chicken broth, seasoning and spices packets. Add Worcestershire Sauce. Cook uncovered over medium heat for 45 minutes to 1 hour. If desired, oysters should be added in the last 15 minutes of cooking. Skim excess oil and add gumbo filé. Serve over cooked rice. Yields: 8-10 servings.

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Jambalaya

From: Jacob’s World Famous Andouille, LaPlace LA

Ingredients

1 Lb. Boneless Chicken
1 Lb. Smoked Sausage or Andouille
1 Lb. Ground Beef or Pork
2 Oz. Cooking Oil
1 Package Jacob’s Country Roux Mix
2 TBSP Lea & Perrins
3 Cups Rice
2 Cans Consommé Beef
1 Can Beef Broth

Directions

In a 5 quart pot, pre cook meat in oil. Add Consommé beef, beef broth, 1 pack Jacob’s dry seasoning, 2 spice packs (use spice packs to taste), and Lea & Perrins. Mix 1/3 cup of roux into 8 oz. hot tap water and add to pot. Cook for about 10 minutes then add rice and cook on medium, stirring occasionally, until water boils out. Cover and cook on very low for about 45 minutes.

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Andouille Cheese Grits

From: Robert St. John

Ingredients

1 Tbs bacon fat or clarified butter
½ pound andouille sausage, medium dice
2 tsp garlic
4 cups milk
1 tsp salt
¼ tsp cayenne pepper
2 Tbs Hot Sauce
2 Tbs Creole Seasoning
½ cup unsalted butter
1 cup white grits, quick cooking (stone ground or regular grits can be used- adjust cooking time)
1 cup cheddar cheese, grated

Directions

In a large skillet, heat clarified butter until hot. Add andouille and garlic and sauté for 4–5 minutes. Remove from heat and drain off excess fat using a fine mesh strainer. Set the andouille and garlic aside.

In a large saucepan, bring the milk, seasonings, and butter to a boil. Slowly pour in grits while stirring constantly. Reduce heat to low. Continue to stir for 15 minutes. Add the sautéed andouille and garlic mix, and cheese. Serve immediately.

Yield: 8-10 servings

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