Andouille sausage (also known as just plain andouille), is a type of smoked sausage that is often associated with Cajun and Creole cuisines. Andouille, pronounced like "ann-doo-wee," has origins in ...

Both andouille and kielbasa sausage are indeed smoky and herbaceous, but they each have a unique flavor profile and are made using different cuts of meat. Andouille is a spicy, heavily smoked sausage ...

Ready to explore Louisiana’s most delicious dishes? From jambalaya to boudin, these Cajun and Creole favorites will make your taste buds dance!

1: In a large pot over medium-high heat, heat the oil until shimmering. Add the sausage, onion, thyme, black pepper, salt and ...

In a large stockpot over medium-high heat, combine the water and beer (if using). Bring the liquid to a boil. Season the boil ...

Ladle into bowls, garnish with parsley and serve. For andouille, you can use another smoked sausage, such as kielbasa or chorizo. Instead of frozen lima beans, you can use canned or home-cooked ...

Depending on the style and region in which they are made, the spices in sausages vary as do the recipes for which they are ...

It’s officially basketball season and the Phoenix Suns have a whole new lineup, and we’re not talking about the players! Chef ...

Red Rice, also known as Spanish Rice or Mexican Rice, is a common dish served in Northern Mexico, as well as southern U.S. Known for its savory layers of cheese and ham, turkey or chicken dipped ...

Her delicious homespun take on the classic is made with smoked turkey and jasmine rice that marinates in a blend of shrimp, andouille sausage, okra, braised chicken and collard greens.

Ganaway always keeps in her pantry a bag of dried large white lima beans, which she loves to soak overnight before cooking them down with smoked ... sauteing smoky andouille sausage and sweet ...