39 andouille recipes

A generous hit of paprika with a hint of cumin and chili powder in this rendition of a homemade Andouille sausage recipe.

Spicy andouille, buttery chicken, earthy mushrooms, and crispy fried potatoes collide in this Cajun spin on a New Orleans classic. Bold, rich, and ready in under an hour.

Smoky andouille bathed in tangy barbecue sauce spiked with Southern Comfort, slow-simmered for hours until thick and rich for the ultimate party appetizer.

BBQ Chicken and Andouille Hash with Poached Eggs recipe

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Crockpot jambalaya layered with chicken, smoked sausage, and shrimp in a Creole-spiced tomato base. Orzo cooks right in the pot, and the shrimp goes in last so it stays plump.

Nothing says lovin like some spicy Louisiana cooking. I absolutely LOVE making this when I have the time. I'm toning down the amount of creole seasoning that I use, because I tend to be a little heavy handed with it. The amount is an approximate - season to your taste. Fell free to substitute cajun seasoning for the creole. It's all about personal preference. Enjoy!!

Poor Man's Jambalaya with tasso ham, andouille sausage, the Cajun holy trinity, and gumbo file seasoning - all cooked in one cast iron skillet in about 70 minutes.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

This is a nice and special gumbo, chicken mix sausage, very tasty.

A flavorful rice dish combining chicken and smoked sausage, this is a Cajun brown Jambalaya, not the Creole red Jamba. No tomatoes or green pepper. This is the best Jambalaya you'll eat, I ga-ron-tee!

Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Poulet a l'Intrigue: a Louisiana-style stuffed chicken breast marinated, packed with a sausage-eggplant dressing under the skin, lightly hickory-smoked, and finished with an andouille-pecan cream sauce.