A thick, spicy pork sausage called andouille links together Louisiana’s River Parishes. An essential ingredient in gumbo, jambalaya and even seafood boils, andouille adds smoky depth to dishes across ...
A correction to an earlier version of this article has been appended to the end of the article. When a recipe calls for andouille sausage, don’t even think about using a substitute. Andouille isn’t ...
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