Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
You can’t make good gumbo or jambalaya without a high-quality andouille sausage. D’Artagnan’s popular and spicy andouille, like our paprika-flecked chorizo, comes fully cooked and ready to be sliced then tossed into gumbo, jambalaya or even lentil soup.
French by way of Louisiana, andouille sausage is a staple in Cajun cooking. Ours features humanely-raised pork, red pepper and paprika for a spicy kick. A coarsely-ground, firm-textured sausage, our andouille is naturally-smoked over real hardwood. No liquid smoked or artificial additives for these spicy links.
We love andouille sautéed with what is called “the holy trinity” in Cajun and Creole cuisine: bell pepper, onion and celery. Andouille is great hot or cold and it is easily charred on the grill and served like a hot dog. Try it on threaded on skewers with jumbo shrimp or scallops.
Andouille brings its hearty, smoky heat to any dish, whether scrambled eggs, rice or pasta dishes, soups, grits or braised greens. It’s especially delicious with seafood—lobster, shrimp or scallops—and is also perfect for a clam bake.
Pair with a bottle of Indian Pale Ale or fruity Hefeweizen to cut its heat, or a bottle of Rioja to amplify the natural smokiness of this andouille.
"Find out why gumbo has been called the greatest Louisiana contribution to American cuisine. A dish that is a true melting pot, gumbo uses French cooking techniques with ingredients from the native Choctaw, West African slaves and Spanish colonists. Although it traditionally includes seafood, this gumbo recipe relies on chicken and andouille alone. However, there is no substitute for what Louisianians call the "holy trinity" of celery, bell peppers and onion. "
"Use bottled clam juice in this spicy gumbo, with andouille, shrimp and crab, which comes together in under an hour."
"A mixure of chestnuts, day-old corn bread and chopped andouille sausage make for a hearty, rustic stuffing for Emeril Lagasse's moist roast chicken."
"It is a tradition in the south to use fresh oysters in Thanksgiving stuffing. Here, the dressing is rolled into a boned turkey breast. "
"Layers of lemon slices, garlic scapes and andouille sausage flavor Alissa Dicker Schrieber's crisp roast chicken. "
