Andouille in America
Although andouille has French roots, it is now a staple of American Cajun cuisine. The Cajuns are descendants of the Acadians, who immigrated to Nova Scotia from France in the 1600s, and were displaced by British rule in the mid-1700s. Many Acadians moved to Louisiana, which at the time was a French territory. In this swampy region, traditional French recipes marinated with spicy island cuisine to create the bold and uniquely American style of cooking we call Cajun. It was there that andouille evolved into a coarse-grained sausage composed of the simplest ingredients: pork shoulder, salt, black pepper, garlic and cayenne stuffed into beef middle casings.
When traditionally made in the Cajun country of Louisiana, andouille is smoked for many hours over pecan wood and sometimes sugar cane. The resulting sausage is dark in color, somewhat dry and solid in texture, and certainly spicier than the andouille in France.
Just a Few Ideas for Cooking with D’Artagnan Andouille Sausage
D’Artagnan andouille is a spicy, smoked sausage made with humanely raised heritage-breed pork and a blend of traditional Southern spices. A trio of red chiles along with garlic, brown sugar, and hardwood smoke give our andouille its authentic flavor. Andouille is coarsely ground with a firm texture and natural casing which “snaps” when crisped. The spicy links are delicious both on their own and added to your favorite recipes.
- Cajun Classics... Andouille sausage is a must-have ingredient for traditional Cajun dishes, like gumbo, jambalaya, étoufée, and shrimp and grits. Toss in some Tasso ham for extra Cajun flavor.
- Lunch Links… Andouille is fantastic hot off the grill or griddle. Treat the crisped links as you would a hot dog or wurst – with a slather of your favorite condiments, sandwiched in buns or rolls.
- Bountiful Bean Dishes… Rich, spicy andouille makes a wonderful addition to hearty bean and legume dishes, like chili, refried beans, stewed lentils, bean soups and stews and casseroles, adding body and a deep smoky flavor.
- Get Saucy… Add a little andouille to your favorite homemade barbecue sauce recipe for some Cajun tang!
- Mean Greens… Andouille lends a lot of flavor to braised greens. Collards, kale, chards, dandelion, and all other sturdy greens benefit from a touch of smoke and rich pork flavor.
- Great Grits… Shrimp and grits are a soul food staple. Add to and amp up the flavor by throwing in some diced andouille.
- Smothered with Love… Southern classics like smothered pork chops get the spiced treatment when andouille is added to the recipe. The onion gravy used in smothered dishes gets an extra dimension of flavor from sautéed andouille bits.
- On a Stick… Add Cajun flavor to your kebabs with a hunk of andouille. Thread bite-sized chunks of andouille with shrimp, scallops, chicken, pork, veal, or vegetables before fire-grilling.
- Cajun Pie… Love homemade pepperoni pizza? Next time replace the same old pepperoni with thinly sliced andouille for pizza with a piquant kick.
- Super Seafood… Hosting a summer lobster boil, clambake, or crab cookout? Spice things up with a little andouille. Cut the links into quarters then add right to the mix alongside your shellfish, new potatoes, and corn on the cob. Andouille’s smoky spice pairs well with other types of seafood too. Pan-fried cod, steamed mussels, seared scallops, baked oysters, and cedar-planked swordfish all benefit.
- Rice to Riches… Andouille creates extra tasty rice dishes. Try adding crisped andouille to pilafs, fried rice, paella, dirty rice, and arroz con pollo.
Storage & Use
Our andouille sausage is sold fresh, fully cooked, and ready to serve, with or without heating. Keep covered in the refrigerator until ready to use, or freeze before the date printed on the package. When frozen in airtight packaging, andouille will keep in the freezer for several months.
ANDOUILLE NOTED: In French, the word “andouille” can be used as an insult, meaning an idiot or rascal.