Andouille is a sort of smoked sausage that’s usually made with pork, though it may also be made with beef or veal. It’s a widespread ingredient in Cajun and Creole delicacies, and is usually utilized in dishes comparable to gumbo, jambalaya, and etouffee.
The phrase “andouille” is derived from the French phrase “andouille,” which suggests “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.
