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Andouille, Smoked Pork Sausage, Venison, ....
Andouille 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. Andouille is mostly associated with Cajun cooking. CajunGrocer.com, voted TOP 10 ecommerce company by FOOD TV Network for our diverse line of authentic Cajun Food which are made right here in Cajun Country (Lafayette, LA). Below you will find several brands of andouille. All are worth trying and have their own unique flavors.
What is Andouille
Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouille is composed primarily of the intestines and stomach.
The style of sausage is now widespread, and so it is unclear whether it originated in France, whence the name comes, or in Germany, where similar recipes also have a long history.
The recipe was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, and seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175 degrees Fahrenheit (80 degrees Celsius). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.
Shrimp Boil
- 1 lemon, quartered
- 5 tbsp Cajun Seasoning
- 2 1/2 tsp cayenne
- 2 bay leaves
- 4 garlic cloves
- 8 small boiling potatoes
- 4 ears of corn, shucked/halved
- 1 1/2 lbs ketchup
- 1/3 cup mayonnaise
- 1 1/2 tbsp horseradish
Preparation:
Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning). Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes. Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes. Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne. Drain shrimp, potatoes, and corn and serve with sauce.
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