Andouille is a kind of smoked sausage that’s sometimes made with pork, though it can be made with beef or veal. It’s a common ingredient in Cajun and Creole delicacies, and is usually utilized in dishes equivalent to gumbo, jambalaya, and etouffee.
The phrase “andouille” is derived from the French phrase “andouille,” which implies “sausage.” The sausage is believed to have originated in France, and was delivered to Louisiana by French settlers within the 18th century. Andouille is a flexible sausage that can be utilized in a wide range of dishes, and it’s a staple ingredient in lots of Cajun and Creole recipes.
