(ahn doo' e) A spicy pork sausage used in gumbo, jambalaya or with red beans and rice
A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking.Andouille sausage is used regularly in Creole cooking, but it is popular in French cooking as well. The Creole version of this sausage is much spicier than those made in France.
inälvskorv sausage made of chitterlings
a heavily seasoned, smoked pork sausage
A hard, smoked, highly-seasoned pork, Creole-Acadian sausage originating in communities along the lower Mississippi River. Is used regularly in Creole cooking, but it is popular in French cooking as well. The Creole version of this sausage is much spicier than those made in France.
A spicy Cajun sausage made with pork.
a spicy smoked pork sausage, often used in Creole and Cajun dishes such as gumbo and jambalaya.
ah(n) doo' ee] Creole sausage-Talk about good in Gumbo
(On-Dewey): Flavorful Cajun Sausage used in Red Beans and Rice and a lot of other stuff we make.
(ahn- dooey). A mildly spiced Acadian sausage of lean pork, it often flavors gumbos, red beans and rice, and jambalayas.
a Cajun sausage of pork and special seasonings which is smoked. Typically used in red beans and rice, gumbos, and jambalaya.
Large smoked chitterling (tripe) sausage, usually served cold.
Hard, smoked Cajun sausage.
Andouille (French: , American English: ) is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouille is composed primarily of the intestines and stomach. Though somewhat similar, it is not to be confused with Andouillette.