Smoked Chicken Andouille Sausage 14 oz – Savoie’s

Savoie’s Smoked Chicken Andouille Sausage – 14 oz

Savoie’s Smoked Chicken Andouille Sausage brings bold Cajun flavor to the table with juicy chicken, traditional seasoning, and the smoky character that makes andouille such a staple in Louisiana cooking. It delivers the same smoky kick people expect from a good andouille, but in a chicken sausage that works beautifully in gumbo, jambalaya, pasta, soups, and on the grill.

If you love Cajun dishes with depth, smoke, and just enough spice to wake up the pot, this is an easy choice. It is especially handy when you want a chicken-based sausage that still feels right at home in real South Louisiana cooking.

Why People Love It

• Bold smoky Cajun flavor made with chicken
• Great for gumbo, pasta, soups, jambalaya, and grilling
• Seasoned to bring real flavor to the whole dish
• A leaner option that still delivers classic andouille character

Best Ways to Use It

This smoked chicken andouille is versatile enough for both weeknight cooking and big Cajun meals. Try it in:

• Chicken and sausage gumbo
• Jambalaya
• Cajun pasta
• Soups and stews
• On the grill with your favorite sides

What Makes It Different

Unlike a lot of generic chicken sausages, this one is built for Cajun cooking. It is seasoned aggressively enough to add flavor to a roux-based dish, and it is specifically noted for holding its structure during longer simmers. That makes it a smart pick when you want sausage that can season the pot without falling apart.

It is also a useful option for shoppers looking for a chicken-based sausage instead of a traditional pork andouille, while still wanting the smoky Louisiana flavor profile that belongs in gumbo, jambalaya, and gravy-based dishes. 

Chef’s Tip

For the best flavor in gumbo or jambalaya, brown the sausage first in a cast iron skillet or on the grill before adding it to the pot. That extra color adds a deeper, caramelized flavor to the finished dish.

Product Details

• Product: Smoked Chicken Andouille Sausage
• Brand: Savoie’s
• Net Weight: 14 oz
• UPC: 076609002264

Ingredients

Chicken Thighs, Water, Salt, Flavorings, Dextrose, Garlic Powder, Paprika, Soy Protein Concentrate, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, Pork Casing.

Allergen Information

Contains: Soy.

Cooking Instructions

You can fry, grill, bake, or boil this sausage. For safe, even cooking, make sure the internal temperature reaches 160°F (71°C). A meat thermometer is the best way to check doneness. You can also poke a few small holes in the sausage before cooking to help prevent splitting, then let it rest for a few minutes after cooking so the juices can redistribute.

Nutrition Facts

Serving Size: 2 oz :contentReference[oaicite:9]{index=9}

• Calories: 80
• Total Fat: 2.5g
• Saturated Fat: 0.5g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 560mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Total Sugars: 0g
• Protein: 12g
• Vitamin D: 0mcg
• Calcium: 26mg
• Iron: 1.06mg
• Potassium: 188mg

Nutrition values are based on the information you supplied.

Frequently Asked Questions

Is this a pork-free sausage?

The sausage is made with chicken, but the ingredient list does include pork casing.

Is it good for gumbo?

Yes. This sausage is especially well suited for gumbo, jambalaya, soups, stews, and other dishes where you want smoky flavor to season the whole pot.

Is it spicy?

It is best described as bold and smoky with Cajun seasoning. The flavor leans more toward smoky and savory than extreme heat. That makes it easy to use in a wide range of dishes without overpowering them. 

What is the best way to cook it?

You can fry it, grill it, bake it, or boil it. For deeper flavor in Cajun dishes, browning it first before adding it to your recipe is a smart move.

Bring Real Cajun Flavor Home

If you want a smoked chicken sausage that still tastes right in a gumbo pot, a skillet, or off the grill, Savoie’s Smoked Chicken Andouille Sausage is a strong pick. It gives you the smoky depth, seasoning, and cooking performance that make andouille such an important part of Cajun food.