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Our all-natural recipe begins with the best pork available; from heritage breed pigs raised humanely in a network of small farms that allow the hogs to live on pasture and express natural behaviors. The farmers raise only heritage breeds including Berkshire, Tamworth, Duroc, Landrace and Hampshire breeds, all of which are renowned for their great flavor.
A coarsely-ground, firm-textured sausage, our andouille is naturally-smoked over real hardwood. We use no liquid smoke, artificial additives or nitrates/nitrites in these spicy links. D’Artagnan’s popular andouille, like our paprika-flecked chorizo, comes fully cooked and ready to be tossed into gumbo, jambalaya or even lentil soup.
Andouille is great either hot or cold and it’s easily charred on the grill then served like a hot dog. We love andouille sautéed with what is called “the holy trinity” in Cajun and Creole cuisine: bell pepper, onion and celery.
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, scallops—and is also perfect for a clam bake. Try it chunked and threaded on skewers with jumbo shrimp or scallops.
Try pairing this sausage with a bottle of India Pale Ale or fruity Hefeweizen to cut its heat, or a bottle of Rioja to amplify the natural smokiness of these andouille links.
ingredients: pork, water, salt, natural flavorings (celery powder), spices
"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. "