7 Andouille Sausage Recipes That Are Smoky, Spicy, and Savory

New Orleans-Style Red Beans and Rice — Serious Eats / Liz Voltz

Cajun andouille is a heavily seasoned, coarse-grained pork sausage that's been cured and smoked. The andouille you find in most supermarkets is often stuffed in standard sausage link or kielbasa-sized casings and ground relatively fine. Traditional Cajun andouille, as produced by outfits like Jacob's, Wayne Jacob's, and Bailey's, is made with large chunks of pork and stuffed into wide beef casings. Regardless of what type of andouille sausage you're able to find, rest assured that it will impart a smoky spicy richness to everything you add it to. Below are some of our favorite recipes featuring andouille.

Cajun Gumbo With Chicken and Andouille Sausage

Serious Eats / Vicky Wasik

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. The characteristic flavor of this gumbo comes from the dark roux, which requires a little patience and a little stirring to get just right. Roux hassles aside, we promise that this rich, spicy Cajun stew is worth the effort.

Cajun Gumbo With Chicken and Andouille Sausage
Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

Serious Eats / Vicky Wasik

This New Orleans classic is loaded with andouille sausage, chicken, shrimp, and tomatoes. Daniel's recipe calls for baking the jambalaya in the oven, which keeps the rice from scorching and eliminates the need to stir midway through cooking.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp
Pressure Cooker Black Bean Soup With Sausage and Cumin-Lime Sour Cream

Serious Eats / Vicky Wasik

This hearty soup features silky-smooth beans, savory mushrooms, and chunks of spicy, smoky andouille sausage. With the help of a pressure cooker, it comes together in an hour (but tastes like it's been simmering for much longer). A fat dollop of seasoned sour cream, and dinner is served. For a heartier stew, try Kenji's recipe for pressure cooker chicken and black bean stew, which also features andouille.

Pressure Cooker Black Bean Soup With Sausage and Cumin-Lime Sour Cream
New Orleans–Style Red Beans and Rice

Serious Eats / Liz Voltz

Making red beans and rice from scratch is easy; all it takes is beans, vegetables, some cured pork and sausage, and patience. Kenji's take on this classic dish includes a pound of andouille sliced into coins and browned, as well as a smoked ham hock.

New Orleans–Style Red Beans and Rice

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Cajun Burgers With Spicy Rémoulade

Serious Eats / Morgan Eisenberg

For this imaginative Cajun mash-up, we combine chunks of andouille sausage and chuck in a food processor for an extra-flavorful home-ground patty. Each burger is topped with the Cajun trinity of thinly sliced bell pepper, onion, and celery, then topped with blue cheese and spicy rémoulade.

Cajun Burgers With Spicy Rémoulade
Low-Country Shrimp Boil With Spicy Remoulade

Serious Eats / Jennifer Olvera

This spicy, finger-lickin' shrimp boil has the makings of a bib-requisite backyard bash. Any smoked sausage can be used here, but andouille really makes the whole boil sing.

Low-Country Shrimp Boil with Spicy Remoulade
Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille

Serious Eats / J. Kenji López-Alt

This easy black-eyed pea stew with spicy andouille and hearty kale is a flavor-packed one-pot meal. The soup gets better as it sits, developing flavor in the fridge overnight.

Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille