What is Louisiana Andouille?
Coarse-ground pork shoulder, heavy garlic, cracked black pepper, and hours of fragrant pecan wood smoke.
The King of Louisiana Smokehouse Sausages
In Louisiana cooking, andouille (pronounced "ahn-DOO-ee") is not just a side dish—it is the foundational flavor catalyst for south Louisiana’s greatest culinary treasures. Without andouille, gumbo, jambalaya, and red beans and rice are missing their trademark bayou soul.
Authentic Cajun andouille is made from coarsely chopped pork shoulder (Boston butt) rather than finely ground emulsified meat. It is seasoned heavily with fresh garlic, salt, black pepper, and cayenne, then stuffed into beef or hog casings and cold-smoked over pecan and oak wood for anywhere from 8 to 16 hours.
How Louisiana Andouille Differs from Everything Else
100% coarse pork muscle, heavy garlic, cayenne, and prolonged natural wood smoke. Deep mahogany color with a firm, toothsome bite.
Made predominantly with pig chitterlings, tripe, and stomach linings, creating a very pungent, distinctive offal aroma and texture.
Standard hot dogs or kielbasa flavored with liquid smoke and artificial paprika. Lacks the coarse texture and authentic wood-smoked complexity.
How to Use Andouille at Home
- 1. Slice and Brown for Gumbo: Slice into 1/4-inch coins and sear in a cast iron skillet before adding to your roux and stock. The rendered fat infuses the entire broth with deep smoke.
- 2. Simmer with Monday Red Beans: Simmer whole or sliced links with Camellia red kidney beans for 3 hours until creamy.
- 3. Cast Iron Char for Po’boys: Split a link lengthwise, sear hot on a flat-top, and serve on toasted French bread with Creole mustard and pickles.
Order Real Louisiana Andouille on Dry Ice
Pecan-smoked Savoie's, Poche's, and Richard's andouille shipped cold directly to your kitchen.