Pronounced Ahn-do-ee.
This sausage is of German origin and was introduced to Louisiana by German immigrants in the 1700's. It is made of lean pork loin, cut into small pieces-not ground, and garlic and red pepper. It is smoked for hours in a smokehouse using either pecan or oak wood.
This man is German, Rauch, and his name means "smoke". He was looking for a job making andouille and went to the wrong smokehouse, watched the procedure, stayed and bought the smokehouse and works long hours now perfecting his craft. The equipment he is using is very old and all of the andouille is made by hand.
Andouille is used mostly for gumbo in Louisiana. It is too precious to use as "a mere sausage."
I usually make chicken and andouille gumbo but my mother always added oysters to the pot as well.