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⚜️Louisiana Food Delivered Nationwide•Fresh Crawfish & Boudin on Dry Ice•Shop Favorites →
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Andouille sausage is a smoked pork sausage rooted in Cajun cooking, known for its bold seasoning, firm texture, and deep smoky flavor. It is the kind of sausage that gives gumbo, jambalaya, and red beans and rice that unmistakable Louisiana backbone.
Savoie's Andouille brings that tradition straight to the pot. Hickory smoked and ready to cook, it is built for cooks who want real Cajun character instead of something mild, bland, or forgettable.
Some sausages sit quietly in a dish. This one does not. Savoie's Andouille brings smoke, savoriness, and a noticeable Cajun kick that stands up in hearty recipes and helps build flavor from the very first bite.
Yes, Savoie's Andouille has a noticeable Cajun kick. Most Cajun food fans would describe it as medium to hot. It is smoky, peppery, and bold rather than mild. If you are sensitive to spice, start with a smaller amount in your recipe.
This sausage is ready to cook and should be fully heated before serving. Slice it into rounds, brown it in a pan, grill it, or add it straight into a simmering pot where its smoky flavor can work through the whole dish.
Slice and brown first, then let it simmer into the broth for deeper smoky flavor.
Brown with onions, peppers, and seasoning before adding rice and stock.
Slice into coins and simmer with beans for smoky, savory Louisiana flavor.
Serving Tip: If you are cooking a Louisiana classic, brown the sausage first. That little bit of color in the pan is where the magic starts.| Brand | Savoie's |
| Product Type | Andouille Sausage |
| Weight | 16 oz / 1 lb / 454 g |
| UPC | 076609101202 |
| Cooking Status | Ready to cook; heat fully before serving |
| Storage | Keep refrigerated or frozen according to package directions |
Pork, water, salt, flavorings, dextrose, garlic powder, paprika, soy protein concentrate, sodium phosphate, sodium erythorbate, sodium nitrite.
Contains: Soy.
Yes. It has a noticeable Cajun kick and is generally best described as medium to hot, depending on your spice tolerance.
No. This product is ready to cook and should be fully heated before eating.
It is commonly sliced and cooked into gumbo, jambalaya, red beans and rice, seafood boils, soups, and other Cajun dishes where smoke and spice are needed.
Andouille sausage tastes smoky, savory, peppery, and bold. Compared with mild smoked sausage, it usually has more seasoning and a stronger Cajun flavor.
Yes. Andouille is one of the classic sausage choices for gumbo because it adds smoke, pork flavor, and seasoning that works through the whole pot.
Always follow package instructions for safe handling and cooking. Please read product packaging for the most accurate and up to date information.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.
