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Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
Cheeseburger and pie can be enjoyed at the same time. You can find all the yumminess in the burger and pie in this cheeseburger pie.
Packed with flavor utilizing a myriad of spices and seasonings this garlic Andouille sausage is a winner.
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