Andouille is the smoked sausage that appears in many classic Cajun dishes.
Louisiana-style andouille is typically made from coarsely chopped or ground pork and is heavily seasoned before smoking. It is used in dishes including gumbo, jambalaya, and red beans and rice, where its smoke and spice flavor the surrounding broth or rice.
The sausage has French roots, but Louisiana andouille developed its own regional identity. Its texture and seasoning can differ substantially from French versions and from other smoked sausages sold in North America.
Andouille is often confused with kielbasa or Spanish chorizo, but those sausages have different culinary traditions and flavor profiles. In recipes, the word usually signals a robust smoked sausage rather than a generic fresh pork sausage. Cajun cooks may slice it into rounds or dice it before browning it with the dish’s aromatic vegetables.