Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Smoked andouille sausage
1 lb package
Gumbo, jambalaya, beans, grilling
Packed cold for freshness
Andouille sausage is best used when you want bold smoked flavor in Cajun dishes. It is especially good in gumbo, jambalaya, red beans and rice, white beans, pasta, soups, casseroles, and grilled sausage plates.
Poche’s Andouille Sausage is built for real Louisiana cooking. Slice it, brown it, simmer it, grill it, or let it season a pot of beans until the whole kitchen starts smelling like Sunday dinner.
Slice and brown the sausage first to build smoky depth before it simmers into the gumbo.
Brown with onions, peppers, and celery before adding rice and stock for big Cajun flavor.
Add sliced andouille to red beans, white beans, or black-eyed peas for smoky richness.
Grill whole or split lengthwise for a smoky sausage plate, po’boy, or backyard meal.
Cooking Tip: For the best flavor, brown sliced andouille before adding it to gumbo, jambalaya, beans, or pasta. That little bit of browning is where the magic starts.| Brand | Poche’s |
| Product | Andouille sausage |
| Style | Smoked Cajun sausage |
| Size | 1 lb package |
| Storage | Keep refrigerated or frozen according to package instructions |
| Shipping | Ships nationwide, packed cold for freshness |
Andouille sausage is commonly used to add bold, smoky flavor to Cajun dishes like gumbo, jambalaya, and red beans and rice. It also works well in pasta, soups, casseroles, and grilled meals.
Yes. This is a smoked andouille sausage, which gives it the deep flavor that works so well in traditional Louisiana dishes.
You can slice and sauté it, add it directly to recipes, or grill it whole. For gumbo, jambalaya, beans, and pasta, browning it first adds extra flavor.
Yes. Keep this product refrigerated or frozen according to the package instructions until ready to use.
Gumbo, jambalaya, red beans and rice, white beans, pasta dishes, soups, casseroles, and grilled sausage plates are all great choices.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.