Our Andouille Artisan Sausage is made with roasted poblano peppers and wheat berries for a spicy flavor and a satisfying chew. Andouille is commonly used as an ingredient in making several classic Cajun dishes. Toss in some Tasso ham for extra Cajun flavor. Most of the time, the spice and smoke disguised the otherwise rough taste of the pig’s internal organs, and often produced a pleasing meal. Privacy Policy |
Cut the links into quarters then add right to the mix alongside your shellfish, new potatoes and corn on the cob. Add chicken broth, diced tomatoes and green chiles in their juices, heavy cream (or milk), pasta, salt and pepper. You have to have the right condiments to compliment it though. Just a Few Ideas for Cooking with D’Artagnan Andouille Sausage. In the American South, andouille sausage is a key ingredient in gumbo and jambalaya, two Cajun dishes. Treat the crisped links as you would a hot dog or wurst – with a slather of your favorite condiments, sandwiched in buns or rolls. Andouille (Cajun Sausage) is a coarse-grained smoked meat made using pork, pepper, onions, and seasonings.Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. It is a coarse-grained smoked sausage, made from pork, pepper, garlic, onions, wine, and seasonings. Andouille sausage is a spicy pork product that has its origins in French cuisine, but also has a revered place in Cajun cooking, a culinary style popular in the southern U.S. state of Louisiana. Probably a good sausage to add to hearty winter soups made with beans or lentils even cabbage soup. Find at a Retailer Build a Bundle Online. Today's andouilles are marketed for those that want cajun cuisine and don't know any better. Next time replace the same old pepperoni with thinly sliced andouille for pizza with a piquant kick. Many Acadians moved to Louisiana, which at the time was a French territory. Early French settlers who had acquired a taste for the andouille of their homeland brought the tradition to Louisiana when they settled the then-unclaimed territory in the late 1600s. The cook may want to remove the casing and slice the meat into pieces at an angle before cooking. Andouille is mostly associated with Cajun cooking. Smoked over natural hardwoods for a rich aroma and taste. Garlic is an additional seasoning to it, and it is smoked over pecan, sugar cane, or both. Season the water with Zatarain's and bring the whole thing to a boil before dumping everything in. For more. The resulting sausage is dark in color, somewhat dry and solid in texture, and certainly spicier that the andouille in France. D'Artagnan
Ingredients. D’Artagnan andouille is a spicy, smoked sausage made with humanely raised heritage-breed pork and a blend of traditional Southern spices. It is also commonly used in soups, and can also be mixed with beans and rice to create a hearty meal. 30% Off Select Items SHOP NOW. Andouille Sausage Seasoning Andouille, pronounced "an-DOO-ee" is a smoked pork sausage that originated in France. ndouille (ahn-DOO-wee) is a sausage that originated in France, made with layers of pig’s intestines, which seems to be an acquired taste. I have eaten dozens of different gumbo recipes in my life but my favorite has always been my mothers recipe. In this swampy region, traditional French recipes marinated with spicy island cuisine to create the bold and uniquely American style of cooking we call Cajun. When traditionally made in the Cajun country of Louisiana, andouille is smoked for many hours over pecan wood and sometimes sugar cane. Orders Placed M-F by 3:30pm ET Ship Same Day! Your browser's Javascript functionality is turned off. Andouille is what we put into low country boils, along with shrimp, corn, potatoes, and more shrimp. Andouille’s smoky spice pairs well with other types of seafood too. Try adding crisped andouille to pilafs, fried rice, paella, dirty rice and arroz con pollo.