What type of sausage is used in authentic Louisiana gumbo?

Andouille is the smoked sausage most traditionally associated with Louisiana gumbo. In Cajun and Creole cooking, coarse-grained pork andouille adds a smoky, savory depth to the stew’s stock, roux, vegetables, meat, or seafood.

Louisiana andouille is distinct from several French sausages that share the name. The American version is commonly made with pork, garlic, pepper, onions, and other seasonings, then smoked—often twice. LaPlace, Louisiana, is particularly famous for its Cajun andouille and is nicknamed the “Andouille Capital of the World.”

Gumbo itself is a flexible dish rather than a single fixed recipe. It may contain chicken, duck, shrimp, crab, oysters, or other meats and seafood, and some versions use ham or another sausage. Andouille is therefore traditional and highly characteristic, but it is not mandatory in every gumbo pot.

The dish’s broader history reflects African, French, Spanish, German, and Choctaw influences. Its usual foundation includes stock, a roux or another thickener, and the “holy trinity” of onion, celery, and bell pepper. Gumbo is generally served with rice cooked separately.