THE ROOTS OF
ANDOUILLE
Learn its origins in St. John the Baptist Parish, the
Andouille Capital of the World
born here in the River Parishes as
French and German culinary heritages
combined. When you taste our
andouille, you are tasting our culinary
heritage. Be careful to not call it sausage
- because of the coarseness of the
ground pork, it’s not considered sausage
by locals, it's simply andouille.
Out here, andouille makers put their
own unique stamp on seasonings,
mixing them with the meat, then
smoking it using a variety of woods such
as pecan, oak, or the pit master’s secret
12 | #OutHere
combination. This ensures the finished
product is as distinct as the small-town
smokehouse in which it is made. Sliced
andouille is a key ingredient in traditional
Cajun/Creole dishes such as gumbo and
jambalaya. Ever versatile, you'll find it on
everything from sandwiches to pizza.
Every October since 1972, the
importance of andouille to our region
has been celebrated at the annual
Andouille Festival in LaPlace.