Andouille Sausage Seasoning

Andouille, pronounced “an-DOO-ee” is a smoked pork sausage that originated in France. Andouille is commonly used as an ingredient in making several classic Cajun dishes. Its signature smoky flavor can be found in etouffee, gumbo, jambalaya and you’ll be hard pressed to make an outstanding red beans and rice without it.

An ideal seasoning blend to use when making andouille sausage, but it can also be used as a dry marinade when prepping a pork shoulder to make pulled pork and can also be easily mixed into meatballs or richly sauced chicken dishes, like Cajun butter chicken. We’ve also used it in pasta and numerous soups that needed a little kick. 

Combine 8 lbs of meat with 1 cup red wine, 1/2 cup of Andouille Sausage Seasoning and knead until all the liquid is absorbed before cold smoking the sausage for a great smoky flavor.

Ingredients:

Sea salt, garlic flakes, paprika, chili powder, cayenne, black pepper, mace, allspice, thyme, bay leaves and sage.