Pronunciation: [an-DOO-ee; ahn-DWEE; ahn-dwee-YET]
A spicy, heavily smoked sausage made from pork chitterlings and tripe. French in origin, andouille is a specialty of cajun cooking. It's traditionally used in specialties like jambalaya and gumbo, and makes a spicy addition to any dish that would use smoked sausage. Andouille is also good served cold as an hors d'oeuvre. Andouillette andouille is a specialty of Normandy. It is sold cooked but not usually smoked. This sausage is traditionally slashed and grilled or fried.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Greens and Andouille
- Andouille-Crusted Redfish with Creole Meuniere Sauce
- Grilled Andouille Sausage and Shrimp over Grilled Grits
- Andouille Dressing
- Andouille and Chicken Kabobs with Creole Mustard Sauce