[an-DOO-ee]; A spicy, heavily smoked sausage made from pork chitterlings and tripe. French in origin, andouille is a specialty of cajun cooking. It's the traditional sausage used in specialties like jambalaya and gumbo, and makes a spicy addition to any dish that would use smoked sausage. Andouille is also especially good served cold as an hors d'oeuvre.[source: 'The New Food Lover's Companion']
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