andouille

[ an-doo-ee, ahn-dwee; French ahn-doo-yuh ]

noun

1. a spicy, smoked pork sausage, with garlic and Cajun seasonings.
2. a spicy, black-skinned chitterlings sausage.

andouille

/ ɑ̃duj /

noun

1. a spicy smoked pork sausage with a blackish skin

Word History and Origins

Origin of andouille¹

First recorded in 1600–05; from French, from Old French andoille, from Vulgar Latin inductilia (unattested) “stuffed (things, foods),” from inductilis (unattested) “made by insertion, stuffed,” from Latin inductus, past participle of indūcere “to lead in, draw in”; induct

Example Sentences

As Winslow explained — dicing chicken, browning andouille sausage, saving the shrimp for last, so it doesn’t overcook — Harris punctuated his narration with a series of small interjections.

From Los Angeles Times

Conecuh Sausage: Many will say smoked Andouille sausage is what should be used for jambalaya, but not around here.

From Salon

When the Huskies wake up, they’ll have French toast, cheddar grits, steak and eggs and andouille sausage.

From Seattle Times

Both are hard to come by, so we opted for andouille sausage for its smoky, meaty flavor.

From Washington Times

Beast & Cleaver is first and foremost a Ballard butcher shop, where discerning home cooks go when they need a leg of lamb for Easter or andouille sausage for gumbo to impress the in-laws.

From Seattle Times