Andouille sausage adds a spicy, smoky flavor to these delicious recipes. Often associated with Cajun and Creole cooking, andouille sausage is used in jambalaya, lasagna, gumbo, and seafood dishes.
Jambalaya is a classic dish made with shrimp, sausage, and plenty of seasonings. If you've never had it, try this simple recipe.
This hot and spicy shrimp recipe takes it's cue from Cajun seasoning, red pepper sauce, and red pepper flakes. Serve with andouille sausage and grits to complete the meal.
Beef is swapped out for chicken and andouille sausage in this Cajun-inspired lasagna. Top with Parmesan and parsley.
Andouille sausage and crawfish tails reflect the Cajun roots of this robust salad. Can't find these Louisiana specialties? Substitute other smoked sausage and cooked shrimp.
Tired of plain lasagna? Try this spiced up version, which includes Cajun seasoning and andouille sausage.
Smoked sausage and ham make this a hearty main dish. It's perfect for a potluck--just transfer the mixture to a slow cooker.
Here's a new twist on a New Orleans classic. With shrimp, sausage, ham, and pasta, it's a filling main dish that's ready in just 35 minutes.
This thick dish of shrimp, sausage, and chicken begins with a dark roux (ROO), flour and fat cooked slowly over low heat to the color (light to dark) specified in the recipe. Spicy and served over rice, gumbo is a mainstay to serve on holidays.
The bold seasoning of andouille sausage does the hard work in this quick stew supper, infusing the beans and greens with smoky, spicy flavor.
Two Louisiana specialties--andouille sausage and crawfish--give an authentic Cajun taste to this robust salad.