-
Andouille (/ænˈduːi/ ann-DOO-ee, /ɑːn-/ ahn-; French: [ɑ̃duj]; from
Latin induco) is a
smoked sausage made
using pork,
originating in
France but also...
-
Edwards proclaimed LaPlace the "Official
Andouille Capital of the World".
Since 1972,
LaPlace has held an
Andouille Festival every October. On his program...
- the meat
includes sausage of some sort,
often a
smoked meat such as
andouille,
along with pork,
chicken or
seafood (less common), such as
crawfish or...
- (1806–1815), with the name
coming from the
French andouille.
Another theory is that
French andouilles had
already been
introduced in the
region during...
-
Andouillé (French pronunciation: [ɑ̃duje]) is a
commune in the
Mayenne department in
northwestern France.
Andouillé is
located 15
kilometers from Laval...
-
unique to its heritage, a
variant of
andouille.
Unlike the
original variety native to
Northern France,
Louisiana andouille has
evolved to be made
mainly of...
-
cooked their dishes,
gumbo for example, in one pot. Crawfish, shrimp, and
andouille sausage are
staple meats used in a
variety of dishes. The
aromatic vegetables...
- some
German smoked beers.
Beech is also used to
smoke Westphalian ham,
andouille sausage, and some cheeses.
Beeches are monoecious,
bearing both male and...
- Seafood-based
gumbo generally has shrimp, crab meat, and
sometimes oysters.
Andouille sausage is
often added to both meat and
seafood gumbos to
provide "piquancy...
-
Andouillé-Neuville (French pronunciation: [ɑ̃duje nøvil]; Breton: Andólhae; Gallo: Andólhae) is a
commune in the Ille-et-Vilaine
department in Brittany...
