Andouille

Andouille (ahn-DOO-ee) is the backbone of Cajun cooking — the sausage that makes a gumbo a gumbo, red beans and rice with zip, and a jambalaya worth savoring. If you are just getting acquainted, a Lowcountry Boil is a fantastic entry point — toss the links in whole with shrimp, corn, and potatoes and this sausage can do all the seasoning work for the entire pot. 

Four links per one full pound pack

Traditional Louisiana andouille gets its character from long hours over pecan wood. We get there through spice — smoked paprika, garlic, mustard seed, cumin, fennel seed, thyme, oregano, sage, and cayenne layered into a recipe that delivers the depth and complexity the dish demands without the smoker. The heat sits between our chourico and our hot Italian — present and intentional, not background noise.

Your gumbo, red beans and rice, and jambalaya will all benefit from our bone broth and you are going to need some chicken in that pot. A modern Cajun would want bone-in thighs, but you mémère would go for a stew hen every time.

Ingredients: Pasture Raised Pork from Wishbone Heritage Farms, Spices from the Charleston Spice Company: Sea Salt, Smoked Paprika, Garlic, Mustard Seed, Cayenne, Cumin, Fennel Seed, Tellicherry Peppercorn, Thyme, Oregano, Sage. Pork Casing. Gluten Free, Dairy Free, Sugar Free, No Nuts.