Bring real Cajun flavor to your kitchen with Tony Chachere’s Andouille Smoked Sausage — a bold, hickory-smoked pork sausage made the way it’s meant to be. This isn’t your average sausage. It’s coarse, smoky, and packed with the kind of flavor that turns a simple pot of gumbo into something unforgettable.

Why This Andouille Stands Out

• Made with 100% pork for rich, authentic flavor
• Slow-smoked over hickory wood for deep smokiness
• Traditional Cajun spice blend with balanced heat
• Coarse texture — true to classic Louisiana andouille
• Fully cooked and ready to heat

How to Use It

This is the sausage that builds the foundation of real Cajun cooking.

• Slice it into gumbo or jambalaya
• Brown it for red beans and rice
• Throw it on the grill for a smoky snap
• Add it to pasta, breakfast skillets, or po’boys

If you want that New Orleans-style depth of flavor, this is where it starts.

Cooking Instructions

Fully cooked — just heat and serve.

• Skillet: Medium heat for 8–10 minutes
• Grill: Until heated through with a light char
• Internal temp: 165°F recommended

Product Details

• Size: 12 oz
• Servings: About 4
• Shipping: Frozen to preserve freshness

FAQs

Is this sausage fully cooked?
Yes. Just heat to 165°F and serve.

How spicy is it?
Medium Cajun heat — flavorful with a little kick, not overpowering.

What makes andouille different?
Unlike smooth sausages, andouille has a coarse texture and heavy smoke flavor, giving dishes more depth.

Shipped frozen from Louisiana. Packed with care to arrive ready for your next Cajun meal.