There’s nothing quite like some, succulent, juicy andouille. And now, thanks to Louisiana’s River Parishes, meat lovers can easily visit all the andouille hot spots in the state.
Louisiana’s Andouille Trail has more than 34 stops, each with some of the best andouille in the state. Those who follow the trail will find cafes, grocery stores and restaurants with this delectable and savory staple in Cajun food—many of which use wooden smokehouses and recipes that are generations old.
Some businesses on the trail actually ship their sausage, so if you want some delectable andouille without the long car ride, there’s an option there for you. And for those looking for a memento from their trip, the River Parishes Tourist Commission has you covered. Send them five receipts from businesses along the trail, and they’ll send you an Andouille Trail wooden spoon.
Get a detailed brochure listing all the businesses on the trail and where to find them. It also mentions which businesses prepare and serve andouille and which ones just sell it. Some businesses, like Wayne Jacob’s Smokehouse & Restaurant, serve, sell and even ship the sausage.
What is Andouille and Where Did it Come From?
For those who don’t know, andouille is a pork dish similar to sausage. Traditionally, andouille was a mild dish, but thanks to Cajun influence, it’s known as a spicy sausage in the United States.
While many consider andouille a type of sausage, using coarse ground pork to make andouille is an entirely different process.
There is some debate about whether the sausage originated in Germany or France, as the dish has become widespread. A similar meat, Nduja, is popular in Italy. The French brought this dish to Italy during the Middle Ages. This means that andouille is likely at least 1,000 years old.
Traditionally, one makes andouille with pig chitterlings, onions, tripe, wine, pepper and garlic. Cajuns typically season their andouille with salt, cayenne pepper and vinegar.
The French province of Brittany is the andouille hotspot in Europe. In the United States, one will typically find the dish in South Louisiana. LaPlace, Louisiana, has even dubbed itself “The Andouille Capital of the World.” The city holds a festival for the delicious meat every October.
How to prepare andouille
The best way to prepare andouille is by simmering it in half an inch of water for eight to 10 minutes. It can be used in lieu of regular sausage in most cases. Some great dishes to add andouille to are beans and rice, gumbo and jambalaya. But if you’re looking for something outside of Cajun classics, here are 15 unique recipes to take full advantage of this Louisiana delicacy.
