A link or two of andouille is an essential flavoring for some of our favorite dishes, from red beans and rice to gumbos, shrimp boils, and jambalayas.

Although they share the category of “sausage,” there’s a huge difference between the flavor of the protein in a ballpark hot dog, a deep-dish Italian sausage pizza, a chorizo and cheese ...

So we decided it was high time to dish up our Test Kitchen’s top tips about this smoky, spicy sausage, including how to store it, feature it in andouille recipes, and what to replace it with if ...

Andouille smoked sausage dressingTotal time: 50 minutes, plus chilling timeServings: Makes about 6 cupsNote: Adapted from “Chef Paul Prudhomme’s Louisiana Kitchen.” 1/4 cup olive oil4 cups ...

Zatarain's Andouille Smoked Sausage "Our customers love the smoky taste of our original sausage but craved even more of that New Orleans flavor. So, we listened to them and were able to achieve ...

1/8 teaspoon white pepper. 1/8 teaspoon cayenne pepper. 4 sprigs parsley, finely chopped. 1 to 1-1/2 cups turkey broth or canned chicken broth. 1 egg, beaten ...

Mix salt into the mass in a mixing bowl. Slowly add hot water to masa and mix by hand until the water is completely incorporated. Continue to knead dough for 1-2 minutes until the dough is smooth ...