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    Home / Dinner / Cajun Andouille Sausage

    Cajun Andouille Sausage

    Coarsely ground smoked pork sausage seasoned with garlic and Cajun spice, a foundation ingredient of gumbo and jambalaya.

    ⏱ 10 minPrep time
    🔥 20 minCook time
    🍽 6Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Pan-seared sliced andouille sausage with peppers and onions and remoulade dip

    Andouille is the smoked pork sausage that anchors Louisiana cooking — coarsely ground pork, garlic, and a serious amount of black pepper and cayenne, smoked low over pecan or sugarcane. It’s the backbone of gumbo, jambalaya, and red beans.

    Chef Emily presents Cajun Andouille Sausage

    The smoked backbone of Cajun cooking

    Coarsely ground smoked pork sausage seasoned with garlic and Cajun spice — andouille, the foundation of gumbo and jambalaya.

    Louisiana / Cajun-Creole recipes →

    Step by stepInstructions

    1. Grind the pork through a coarse plate. Mix in the garlic, pepper, cayenne, paprika, salt, and ice water until sticky.
    2. Stuff into casings and twist into 8-inch links. Chill overnight.
    3. Smoke the links at 180-200°F (82-93°C) for 2-3 hours until the internal temperature reaches 155°F (68°C).
    4. Cool, then use in gumbo, jambalaya, or red beans — or grill and serve whole.

    💡 Chef tips & storage

    True andouille is double-smoked over pecan wood; a home smoker with hickory or pecan chunks gets you close. Don't skip the coarse grind — the texture is part of the character.

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    Recipe details

    Prep10 min
    Cook20 min
    Servings6
    CategoryDinner
    PublishedAugust 16, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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