When it comes to bold flavors, few ingredients deliver like spicy andouille sausage. This classic Cajun staple is a masterclass in umami flavor, with its rich, smoky profile and snappy texture. Whether you’re looking to spice up your weeknight meals or wow your friends at the next potluck, we’ve got you covered with these 18 mouth-watering recipes featuring the star of the show: spicy andouille sausage.
From hearty stews and gumbos to vibrant pasta dishes and cheesy casseroles, our collection has something for every taste and cooking style. So why settle for boring, bland flavors when you can ignite your taste buds with the bold, spicy goodness of andouille sausage? Dive in and discover a world of flavor and excitement!
Cajun Andouille Sausage Gumbo
Experience the bold flavors of Louisiana with this hearty and delicious Cajun Andouille Sausage Gumbo recipe.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 medium-sized onions, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 large bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 2 tsp Cajun seasoning
– 1 tsp paprika
– Salt and pepper, to taste
– 2 tbsp filé powder (optional)
– Cooked rice or noodles, for serving
Instructions:
1. In a large pot, cook the Andouille sausage over medium heat until browned.
2. Add onions, celery, garlic, and bell pepper; cook until vegetables are tender.
3. Stir in diced tomatoes, chicken broth, Cajun seasoning, paprika, salt, and pepper.
4. Bring mixture to a boil, then reduce heat and simmer for 30 minutes.
5. If desired, add filé powder and stir well.
6. Serve gumbo over cooked rice or noodles.
Cooking Time: Approximately 45-50 minutes
Andouille Sausage and Shrimp Jambalaya
This hearty one-pot dish is a classic Louisiana staple, combining the smoky flavor of Andouille sausage with succulent shrimp and savory spices. With its rich and bold flavors, this jambalaya is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb Andouille sausage, sliced
– 1 lb large shrimp, peeled and deveined
– 2 cups uncooked white rice
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup diced bell peppers (any color)
– 1 tsp paprika
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion and minced garlic to the pot; cook until the onion is translucent, about 3-4 minutes.
4. Add the diced bell peppers and cook for an additional 2-3 minutes.
5. Stir in the cooked sausage, shrimp, rice, paprika, thyme, salt, and pepper.
6. Cook for an additional 10-12 minutes or until the rice is tender and the liquid has been absorbed.
Cooking Time: 20-25 minutes
Creole Andouille Sausage Red Beans and Rice
A staple of Louisiana cuisine, this hearty dish combines the rich flavors of smoked Andouille sausage with creamy red beans and fluffy rice. Perfect for a comforting weeknight meal or a weekend brunch.
Ingredients:
– 1 lb dried red kidney beans, soaked overnight and drained
– 1 lb smoked Andouille sausage, sliced
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 cups cooked white rice
Instructions:
1. In a large pot or Dutch oven, combine soaked red beans and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. In a separate pan, cook sliced Andouille sausage over medium-high heat until browned, about 5 minutes.
3. Add chopped onion and minced garlic to the same pan; cook until softened, about 3-4 minutes.
4. Stir in cumin, paprika, salt, and pepper.
5. Combine cooked sausage mixture with red beans and simmer for an additional 10-15 minutes or until beans are tender.
6. Serve over cooked white rice.
Cooking Time: 45-50 minutes
Grilled Andouille Sausage with Peppers and Onions
Add a touch of Southern flair to your backyard BBQ with this flavorful recipe. Grilled Andouille sausage pairs perfectly with sweet bell peppers and caramelized onions, making for a deliciously savory summer dinner.
Ingredients:
– 4 Andouille sausages
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: your favorite BBQ sauce
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, toss peppers and onions with olive oil, salt, and pepper.
3. Grill sausages for 5-7 minutes per side, or until browned and cooked through.
4. Meanwhile, grill peppers and onions for 5-7 minutes per side, or until tender and lightly charred.
5. Serve sausages with grilled peppers and onions. If desired, brush with BBQ sauce before serving.
Cooking Time: Approximately 20-25 minutes
Andouille Sausage and Chicken Étouffée
A classic Louisiana dish that combines the spicy flavors of Andouille sausage with tender chicken, all wrapped up in a rich and creamy étouffée sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup Andouille sausage, sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. Add Andouille sausage to skillet and cook until browned, about 3-4 minutes.
4. Add onion and garlic to skillet; cook until onion is translucent.
5. Add chicken broth, heavy cream, paprika, salt, and pepper to skillet. Stir to combine.
6. Return chicken to skillet and stir to coat with étouffée sauce.
7. Simmer for 10-15 minutes or until chicken is cooked through.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Andouille Sausage Pasta
This recipe combines the spicy kick of Andouille sausage with the comforting warmth of pasta, perfect for a quick and satisfying meal. With just a few simple ingredients and 20 minutes of cooking time, you’ll be enjoying this flavorful dish in no time.
Ingredients:
– 12 oz spaghetti
– 1 lb Andouille sausage, sliced
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1 tsp smoked paprika
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook sliced Andouille sausage over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
3. Add minced garlic to the same skillet and cook for 1 minute, until fragrant.
4. Pour in chicken broth, heavy cream, and smoked paprika. Bring mixture to a simmer.
5. Add cooked spaghetti and reserved pasta water to the skillet. Toss to combine, ensuring pasta is well coated with sauce.
6. Return Andouille sausage to the skillet and toss to combine.
7. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20 minutes
Andouille Sausage and Corn Maque Choux
This classic Louisiana dish combines the savory flavor of Andouille sausage with the natural sweetness of corn, onions, and bell peppers. Perfect as a side dish or used as a topping for rice bowls or grilled meats.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 cups fresh corn kernels (from about 4 ears)
– 1 large onion, chopped
– 2 large bell peppers (any color), chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook sausage over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add olive oil, onion, bell peppers, and garlic. Cook until vegetables are tender, about 8-10 minutes.
4. Add corn kernels to the skillet and stir to combine with vegetables. Cook for an additional 2-3 minutes.
5. Return sausage to the skillet and stir to combine with corn mixture. Season with salt and pepper to taste.
6. Transfer skillet to preheated oven and bake for 15-20 minutes, or until heated through.
Cooking Time: 30-40 minutes
Andouille Sausage and Potato Hash
Experience the bold flavors of Louisiana with this hearty Andouille sausage and potato hash recipe, perfect for a comforting breakfast or brunch.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon Cajun seasoning
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the Andouille sausage over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add the olive oil, onion, and garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the diced potatoes to the skillet and cook for 10-12 minutes, or until they start to brown.
5. Add the cooked Andouille sausage back into the skillet and stir to combine with the potatoes and onions.
6. Season with salt, pepper, and Cajun seasoning (if using).
7. Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the potatoes are golden brown.
Cooking Time: 25-30 minutes
Smoky Andouille Sausage Grits
A hearty breakfast or brunch option that combines the creamy comfort of grits with the smoky flavor of andouille sausage. This recipe is perfect for a special occasion or a cozy weekend morning.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1/2 cup diced andouille sausage
– 1/2 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil in a medium saucepan. Gradually whisk in the grits and reduce heat to low. Cook, covered, for 20-25 minutes or until the grits are tender.
2. While the grits cook, cook the andouille sausage in a skillet over medium-high heat until browned, about 5 minutes.
3. Stir the cooked sausage into the grits along with the butter and season with salt and pepper to taste.
4. If desired, sprinkle grated cheddar cheese on top of the grits and cook until melted and bubbly.
5. Serve hot, garnished with chopped scallions or a dollop of sour cream if desired.
Cooking Time: 25-30 minutes
Andouille Sausage and Okra Skillet
A hearty and flavorful one-pot dish that combines the spicy kick of Andouille sausage with the tender sweetness of okra. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb Andouille sausage, sliced
– 1 large onion, chopped
– 2 cups okra, sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp paprika
– Salt and pepper to taste
– Cooking oil or butter for frying
Instructions:
1. Heat a large skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes.
2. Remove the sausage from the skillet and set aside. Add the onion and garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
3. Add the okra to the skillet and cook for an additional 2-3 minutes or until tender.
4. Add the chicken broth, paprika, salt, and pepper to the skillet. Stir to combine.
5. Return the sausage to the skillet and stir to coat with the sauce. Cook for an additional 1-2 minutes or until heated through.
6. Serve hot over rice or with crusty bread.
Cooking Time: 15-20 minutes
Andouille Sausage and Crawfish Boil
This hearty boil combines the rich flavors of Andouille sausage with succulent crawfish, perfect for a Louisiana-inspired gathering. This recipe serves 4-6 people.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 lbs large crawfish, shells intact
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 lemon, cut into wedges
– 1 tsp dried thyme
– 1 tsp paprika
– 1/4 cup beer (optional)
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Fill a large pot with enough water to cover the crawfish. Add sliced onion, minced garlic, thyme, paprika, salt, and pepper.
2. Bring the mixture to a boil, then reduce heat to medium-low.
3. Add sliced Andouille sausage to the pot. Simmer for 10 minutes or until cooked through.
4. Add crawfish to the pot, stirring gently to combine with the sausage and seasonings.
5. If using beer, add it to the pot and continue to simmer for an additional 2-3 minutes.
6. Remove from heat and let stand for 5 minutes to allow flavors to meld.
7. Serve hot with lemon wedges on the side.
Cooking Time: 30-40 minutes
Andouille Sausage and Black-Eyed Peas Stew
This hearty stew combines the rich flavor of Andouille sausage with the creamy texture of black-eyed peas, perfect for a comforting meal any time of the year.
Ingredients:
– 1 lb Andouille sausage, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups black-eyed peas, drained and rinsed
– 1 cup chicken broth
– 1/2 cup water
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Remove the sausage from the pot and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
4. Add the black-eyed peas, chicken broth, water, and thyme to the pot. Stir to combine.
5. Return the cooked sausage to the pot and season with salt and pepper to taste.
6. Simmer the stew over medium-low heat for 30-40 minutes or until the flavors have melded together and the peas are tender.
Cooking Time: 45-50 minutes
Andouille Sausage and Sweet Potato Soup
Warm up with this comforting soup that combines the smoky flavor of Andouille sausage with the natural sweetness of sweet potatoes. This hearty soup is perfect for a chilly evening or as a filling lunch.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 large sweet potatoes, peeled and diced
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
4. Add the diced sweet potatoes, chicken broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
5. Stir in the cooked Andouille sausage and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-35 minutes
Andouille Sausage and Cabbage Stir-Fry
This hearty stir-fry combines the bold flavors of Andouille sausage with the crunch of cabbage, all wrapped up in a spicy kick. Perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 cups shredded cabbage
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: red pepper flakes for extra heat
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add the minced garlic to the pan and cook for 30 seconds.
4. Add the shredded cabbage to the pan and cook until slightly wilted, about 3-4 minutes.
5. Return the cooked Andouille sausage to the pan and stir in soy sauce, cumin, salt, and pepper.
6. Cook for an additional 1-2 minutes, or until heated through.
7. Serve hot, garnished with chopped green onions and red pepper flakes if desired.
Cooking Time: 15-20 minutes
Andouille Sausage and Cheese Stuffed Peppers
This recipe combines the smoky flavor of Andouille sausage with the sweetness of bell peppers, all wrapped up in a creamy cheese package. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
Ingredients:
– 4 large bell peppers, any color
– 1 lb Andouille sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, cook sausage over medium-high heat, breaking up with spoon, until browned, about 5 minutes.
4. Add chopped onion and minced garlic; cook until onion is translucent, about 3-4 minutes.
5. Stuff each pepper with the sausage mixture, followed by shredded cheese and breadcrumbs.
6. Place peppers in a baking dish, drizzle with olive oil, and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until peppers are tender.
Andouille Sausage and Mushroom Risotto
Savor the flavors of Italy with this creamy risotto dish, elevated by the spicy kick of Andouille sausage and earthy mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 8 oz Andouille sausage, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), cleaned and sliced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the Andouille sausage and cook, stirring occasionally, until browned, about 5-6 minutes.
3. Add the Arborio rice and stir to coat with oil and mix with sausage and onion. Cook for 1 minute.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next. This process should take about 20-25 minutes, or until the rice is cooked and creamy.
5. Stir in the mushrooms during the last 5 minutes of cooking.
6. Remove from heat, stir in Parmesan cheese, and season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Andouille Sausage and Spinach Stuffed Shells
Elevate your pasta game with this creative take on traditional stuffed shells. By combining the savory flavor of Andouille sausage with the brightness of spinach, you’ll create a dish that’s both familiar and excitingly new.
Ingredients:
– 12 jumbo pasta shells
– 1 pound Andouille sausage, casings removed
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells al dente, then set aside.
3. In a large skillet, cook Andouille sausage over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion and minced garlic; cook until onion is translucent.
5. Stir in spinach leaves until wilted.
6. In a mixing bowl, combine cooked sausage mixture, ricotta cheese, mozzarella, and beaten egg. Season with salt and pepper to taste.
7. Stuff each pasta shell with the sausage-spinach mixture, placing them in a baking dish.
8. Cover with aluminum foil and bake for 25 minutes. Remove foil and continue baking for an additional 5-10 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Andouille Sausage and Tomato Bisque
This hearty bisque combines the rich flavors of Andouille sausage with sweet tomatoes, perfect for a cozy dinner or lunch. With just a few ingredients and simple steps, you’ll be enjoying this delicious soup in no time!
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, cored and chopped (or 1 can of diced tomatoes)
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp paprika
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish
Instructions:
1. In a large pot, cook the Andouille sausage over medium heat until browned, about 5 minutes.
2. Add the chopped onions and minced garlic; cook until softened, about 3-4 minutes.
3. Add the chopped tomatoes, chicken broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in heavy cream and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or chives.
Cooking Time: About 30-40 minutes.
Summary
Get ready to spice up your mealtime with these 18 bold and flavorful recipes featuring Andouille sausage! From classic Cajun dishes like gumbo and jambalaya, to hearty hashes and one-pot wonders, there’s something for every taste bud. Try pairing sausage with shrimp in a spicy pasta dish or adding it to a rich and creamy risotto. Whether you’re in the mood for comfort food or a quick weeknight dinner, these recipes are sure to bring the heat!
