The original cooking method in France was to poach the sausage instead of smoke it, then cut it into thin slices, but now the ...

the good people of Louisiana have adapted the original Andouille into the smoky, spicy sausage we know and love today. We've enjoyed many recipes that use this sausage and thought it would be a ...

Mississippians say this local sausage brand is the best, and it rivals an across-the-border brand that's much loved and ...

1. Heat 1 tablespoon butter and the olive oil in a large (5- to 6-quart) Dutch oven over medium-low heat.

This classic gumbo combines the smoky depth of andouille sausage with the delicate sweetness of shrimp for a hearty, ...

A weekend feast — fesenjoon (Persian chicken stew with pomegranate and walnuts); sabzi polo (herbed rice with tahdig); ...

Meet hogs in a blanket: our slightly more sophisticated (but just as fun) take on pigs in a blanket, which swaps out the hot dogs or cocktail wieners for spicy, smoky andouille sausage.

Chuck Pine is the chef and owner of Chuck’s Southern Comforts Cafe with two locations: Burbank and Darien 6501 W. 79th St., ...