Traditionally, the sausage used in gumbo is andouille. This spicy sausage — brought to Louisiana by French immigrants and embraced by Cajuns — is made with pork, then smoked and precooked.

This easy version of gumbo is made with store-bought rotisserie chicken, andouille sausage links, canned chicken broth, and jerk seasoning. Rembs Layman is a Boston-based chef, known for his New ...

Top Chef's Tiffany Derry's excellent gumbo has it all — chicken breasts and thighs, andouille sausage, blue crabs, shrimp, and a heaping helping of okra. Derry suggests serving it with ...

Andouille sausage consists of coarse ground pork and ... baked by Germans — is often eaten with a steaming bowl of gumbo. In the early 1700s, hundreds of Germans and Swiss farmers were lured ...

I’ve always been a curious fella. Never real smart, but never afraid to ask why,” he said, joking. “I grew up off the land,” he said. “We hunt. We fish. We trap. Very simple living. We ...

Leading up to Mardi Gras season when Cajun food gets its well-deserved moment in the spotlight across the country, fans write in to ask us, “what is andouille sausage, exactly, and what should I ...

Using a modern version of his grandmother’s gumbo recipe, Watts native and James Beard nominated chef Keith Corbin, whose journey to the kitchen began after years in prison, is putting his soul dish ...

I would stick my hands in the gumbo, get me a spoonful, and burn my mouth, ruin my palate.” Jambalaya with andouille sausage, pork shoulder and chicken thighs comes in a close second.