The spicy smoked pork sausage used in Louisiana gumbo and jambalaya is andouille.
Louisiana-style andouille is a coarse-grained smoked sausage made primarily from pork and seasoned with garlic, onions, pepper, and other spices. It is especially associated with Cajun cooking and adds both smoky flavor and savory depth to one-pot dishes.
Andouille has French origins, but the American version developed its own identity in Louisiana. The town of LaPlace, along the Mississippi River, is often called the “Andouille Capital of the World” because of its longstanding Cajun sausage-making tradition. Louisiana andouille is often smoked twice, including after the casing is filled.
Gumbo and jambalaya use the sausage differently. Gumbo is generally a stew served over separately cooked rice, while jambalaya cooks the rice directly with the meat, vegetables, and stock. Andouille is not the same as chorizo, kielbasa, or a New Orleans hot link, although all are sausages and recipes may substitute among them.