What smoked pork sausage is a key ingredient in gumbo and jambalaya?

Andouille is a smoked pork sausage that is a key ingredient in gumbo and jambalaya.

Louisiana andouille is typically coarse-textured, heavily seasoned, and smoked, giving dishes a deep savory flavor. It is especially associated with Cajun and Creole cooking, where it is commonly sliced into rounds or chunks before being added to a pot.

In gumbo, andouille contributes smoky flavor alongside ingredients such as chicken, seafood, roux, and the “holy trinity” of onion, celery, and bell pepper. In jambalaya, it is cooked with rice, vegetables, and sometimes chicken or seafood. The sausage is important, but recipes vary and do not always require it.

A common mix-up is treating andouille as interchangeable with chorizo. Both are seasoned sausages, but chorizo is generally associated with Spanish or Mexican cuisines and has a different spice profile. Kielbasa and bratwurst are also pork sausages, but they are not the signature sausage of Louisiana gumbo and jambalaya.