Andouille is the smoked sausage, originally from France, used in many Louisiana soul food and Creole dishes.
Traditional French andouille is made from pork intestines and other pork ingredients, while Louisiana versions became associated with coarser pork sausage and heavy smoking. The Louisiana style is especially linked with Cajun and Creole cooking.
Andouille is a familiar ingredient in gumbo and jambalaya, where its smoke and seasoning flavor the entire pot. It is also used in other Louisiana dishes, although recipes and textures vary between producers and regions.
Andouille is sometimes confused with Spanish chorizo or Polish kielbasa because all are seasoned sausages. They are not interchangeable in flavor or culinary history: Louisiana andouille’s smoked pork character is particularly important to the dishes in which it appears.