Top Andouille Sausage Recipes _ Cajun Sausage Recipe Favorites
Spicy Andouille Breakfast Casserole - How to Make Spicy Andouille Breakfast...
Shrimp and Andouille Sausage Jambalaya in Pumpkin Shells
Smoked Sausage - Recipes With Smoked Sausage
Pork & Black-Eyed Pea Jambalaya Recipe ...
Andouille sausage - A spicy sausage made from pork chitterlings and tripe. Andouille is traditionally used in Cajun dishes, like jambalaya and gumbo.
Anise Seed - Related to parsley, this spice has a mildly sweet licorice flavor. Recipe: Anise Seed Cookies ...
A spicy, heavily smoked sausage. French in origin, andouille is a specialty of cajun cooking. It's the traditional sausage used in specialties like jambalaya and gumbo, and makes a spicy addition to any dish that would use smoked sausage.
French andouille sausage Pronunciation: ahn-DWEE Notes: Don't confuse this with Cajun andouille, which is much spicier. Substitutes: andouillette (smaller) ...
Andouille sausage - A smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya.
Anise - A licorice-flavored plant whose seeds and leaves are used to flavor a variety of dishes.
Bacalao - Dried salted cod.
Andouille Sausage (an-DOO-ee; ahn-DWEE)
A spicy smoked porked sausage (made with neck and stomach meat); originally from France, it is now a hallmark of Cajun cuisine.
Angel Food Cake ...
A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.
Ingredients used for jambalaya are ham, oysters, chicken, Andouille sausage, duck, shrimp, and game birds.
Jerusalem Artichoke - A tuber, also called sunchoke, with a very firm flesh and a flavor reminiscent of globe artichokes.
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The sausage is dried and smoked, then boiled or steamed to finish cooking. Andouille sausage is used regularly in Creole cooking, but it is popular in French cooking as well. The Creole version of this sausage is much spicier than those made in France.
It is one of the most popular dishes of Louisiana Creole cooking. Meat ingredients may include andouille sausage or tasso ham. Alternatives could be chorizo or linguica sausage. Shrimp and chicken can also be added to the pork sausage to provide additional complements to this Cajun dish.
Southeastern Louisiana has as many different takes on how to make gumbo as it has gumbo pots. Any number of ingredients common to Cajun country -- shrimp, crab, oysters, chicken, pork, andouille sausage, ...
Hoppin' John Salad
John Dory and Scampi Tails Carlina Style
Hoppin' Jason: Cannellini and Rice with Andouille Sausage
Hoppin' Hot Scotch ...
The only consistent ingredients among all of the jambalaya recipes are rice, tomatoes, peppers, and onions. Ingredients used for jambalaya are ham, oysters, chicken, Andouille sausage, duck, shrimp, and game birds.
Jerusalem Artichoke ...
The Cajun-Creole version of paella, though more highly spiced. The only consistent ingredients among all of the jambalaya recipes are rice, tomatoes, peppers, and onions. Ingredients used for jambalaya are ham, oysters, chicken, Andouille sausage, duck, shrimp and game birds.
Andouille sausage is used regularly in Creole cooking, but it is popular in French cooking as well. The Creole version of this sausage is much spicier than those made in France.
Angelica - Licorice flavored stalks from these plants are candied and used primarily in pastry making.
See also: Sausage, Chicken, Pepper, Sauce, Flavor