Andouille Sausage as made in Louisiana is stronger and spicier than the French andouille. Usually Cajun  andouille has quite a kick. When you buy andouille, look for a fat sausage that is smoked. If it is a skinny sausage that looks like a hot dog inside when you slice it, it's not real andouille, or the company who made it has no clue. Real andouille has a rougher, chunkier texture.
There are oodles of ways to use andouille, as an ingredient, as an accompaniment, as the focus, or as an accent. It's my favorite smoked sausage as you can tell by counting the recipes on this site that include it!!
Tony Chachere's Andouille With Pork Sausage
This is a savory, spicy, strong sauce that we served as an accent for a crawfish omelet for our Sunday Brunch. It is a great accompaniment for chicken as well. It can be used as a base for a pasta sauce or as a cream sauce in a casserole. It's yummy!
Recipe By : Sitara
Serving Size : Preparation Time :0:30
Categories : Breakfast New Orleans/Cajun/Creole
Luncheon Sauces
Amount Measure Ingredient -- Preparation Method
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1/4 cup oil
1 pound andouille --chopped fine
2/3 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped green pepper
1/2 cup flour
1 quart beef stock
1. Use food processor to chop the andouille quite fine, almost the texture of hamburger.
2. Saute sausage, onion, celery, green pepper in oil till vegetables are quite tender.
3. Add flour and stir well. Cook till flour browns and starts to stick. Stir in stock and scrape pot well.
Simmer 15 minutes, stirring to prevent any lumping.
Puree in blender till sauce is smooth. Depending on the way you are going to use it, you can skip the blending process if you would like to have a chunkier sauce.
Please be careful when you puree hot liquids in your blender. Put a towel over the lid and hold it tightly to prevent splashing. Do not fill your blender more than half full when blending hot liquids.
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