10+ Andouille Sausage Recipes to Spice Up Your Meals

If you’re into savory, spicy flavors, andouille sausage recipes are a fantastic way to jazz up your meals. This smoked sausage packs rich seasoning and a little heat, so it’s no wonder people love tossing it into all sorts of dishes.

Andouille sausage works in tons of recipes, adding that smoky, spicy kick to your cooking.

You don’t have to be a pro to enjoy andouille sausage at home. Whether you’re craving a quick skillet dinner or a cozy stew, there’s no shortage of easy, delicious ways to use it.

Trying out andouille sausage is a fun way to shake up your usual meals and try something new.

1) Cajun Sausage and Rice Skillet

You can whip up a flavorful meal in just one pan with andouille sausage. This skillet dish mixes spicy sausage, bell peppers, onions, and rice.

Cajun seasonings bring everything together. Start by browning the sausage for extra flavor.

Toss in veggies and spices, then stir in the cooked rice. Let it all simmer so the flavors blend.

You can easily swap in your favorite vegetables. This meal is perfect for busy nights since it’s quick and cleanup is a breeze.

It’s hearty, bold, and doesn’t require any fancy skills. Give it a shot if you want a simple Cajun dinner that doesn’t take all evening.

Ingredients

• 14-16 oz andouille sausage, sliced
• 1 tbsp olive oil
• 1 bell pepper, chopped
• 1 medium onion, chopped
• 1 cup cooked rice
• 1 tsp Cajun seasoning or smoked paprika
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a skillet over medium-high heat.
2. Cook sliced sausage until browned, about 5 minutes.
3. Add bell pepper and onion, cook 3-4 minutes until softened.
4. Stir in Cajun seasoning, salt, and pepper.
5. Add cooked rice, mix well to combine.
6. Cook 2-3 minutes more to heat through. Serve warm.

For more details, check out Cajun Sausage and Rice Skillet recipes like this one from Budget Bytes.

2) Homemade Andouille Sausage with Pork

Making andouille sausage at home isn’t as tricky as it sounds. Start by slicing pork shoulder and chilling it in the freezer for a bit.

That little chill makes grinding easier and gives the sausage a better texture. Mix the pork with garlic, cayenne, paprika, thyme, and salt.

These spices are what make the sausage taste so Cajun. Stuff the seasoned pork into casings.

Cook the sausages slowly over low heat—about 160°F (71°C)—to get that classic smoky flavor. If you want to go all out, smoke them for an hour or two.

Ingredients

• 3 lbs pork shoulder, cut into strips
• 4 cloves garlic, minced
• 2.5 tsp cayenne pepper
• 2.5 tsp smoked paprika
• 2.5 tsp dried thyme
• 1.5 tbsp kosher salt
• Sausage casings

Cooking Instructions

1. Chill pork strips in the freezer for 1-2 hours.
2. Grind pork with spices and garlic mixed in.
3. Stuff mixture into casings, twist into links.
4. Cook sausages slowly at 160°F (71°C), about 1 hour.
5. Optionally, smoke the sausages for 1-2 hours.

3) Chicken and Andouille Gumbo

Chicken and Andouille Gumbo is a classic for a reason. It’s packed with smoky sausage, juicy chicken, and a bunch of fresh veggies.

The deep, savory flavor comes from a dark roux base. Start by browning the sausage for an extra layer of smokiness.

Cook chicken thighs with onions, bell peppers, celery, and garlic. Let everything simmer slow and low with the sausage so the flavors really come together.

Dish it up over steamed rice for a meal that’ll fill you up. Leftovers? Even better the next day.

Ingredients

• 2 to 3 pounds chicken thighs, skin on
• 1 to 2 pounds andouille sausage, sliced
• 1 cup oil
• 1 to 1.5 cups flour
• 4 onions, chopped
• 3 bell peppers, chopped
• 4 celery ribs, chopped
• 4 to 6 garlic cloves, minced

Cooking Instructions

1. Heat oil in a large pot over medium heat.
2. Stir in flour slowly to make a roux, cooking until it’s a dark brown color (about 10-15 minutes).
3. Add onions, bell peppers, celery, and garlic; cook until soft.
4. Brown the andouille sausage in a separate pan, then add to the pot.
5. Add chicken thighs and enough water or broth to cover.
6. Simmer for 1.5 to 2 hours on low heat (around 200°F / 93°C).
7. Season with salt and pepper to taste before serving.

This recipe is from Chicken Andouille Gumbo – Boudreaux’s Backyard.

4) Jambalaya with Andouille Sausage

Jambalaya really comes alive with andouille sausage. You get smoky sausage, rice, chicken, and a punch of spices all in one pot.

If you’re feeling fancy, toss in some shrimp or extra protein. The whole dish cooks together, so cleanup’s not a hassle.

Andouille brings a bold, smoky taste that plays so well with Cajun seasonings. This is a hearty, spicy dinner that’s easy to share.

Perfect for a family meal or when friends drop by.

Ingredients

• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, diced
• 1 cup white rice
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 can diced tomatoes
• 1 teaspoon Cajun seasoning
• Salt and pepper to taste
• 2 tablespoons oil

Cooking Instructions

1. Heat oil in a large pot over medium heat.
2. Cook sausage until browned, remove and set aside.
3. Add chicken to the pot and cook until no longer pink.
4. Stir in onion, bell pepper, celery, and garlic; cook until soft.
5. Add rice, chicken broth, tomatoes, and Cajun seasoning.
6. Return sausage to the pot.
7. Bring to a boil, then reduce heat to low and simmer 20-25 minutes until rice is cooked.
8. Season with salt and pepper before serving.

5) Beer-Braised Chicken Thighs with Andouille

There’s something special about how smoky andouille sausage pairs with juicy chicken thighs. Sear the chicken until the skin’s crisp, then let it simmer in beer for a rich, slightly bitter sauce.

Onions, celery, and bell peppers add a fresh, savory note. The sausage brings just enough spice to tie everything together.

This dish is warm, filling, and doesn’t demand much effort. Ideal for a cozy dinner when you want something a bit different.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 andouille sausage links, sliced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 12 oz beer (your choice)
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a pan over medium-high heat.
2. Brown chicken thighs on both sides, then set aside.
3. Add sausage to the pan and cook for 2 minutes.
4. Stir in onion, celery, bell pepper, and garlic; cook until soft.
5. Pour in beer and bring to a simmer.
6. Return chicken to the pan, cover, and cook on low for 35 minutes or until chicken reaches 165°F (74°C).

6) Andouille and Cream Cheese Sliders

These sliders are quick, cheesy, and just a little spicy. Andouille sausage and cream cheese are a match made in heaven.

Cook the sausage until it’s browned and toasty. Spread cream cheese on the buns, add the sausage, and bake until everything’s warm and slightly crispy.

They’re perfect for parties or a fast snack. If you want, mix some herbs or spices into the cream cheese for an extra pop of flavor.

Ingredients

• 1 package andouille sausage
• 8 slider buns
• 8 oz cream cheese, softened
• Optional: herbs or spices (like chives or paprika)

Cooking Instructions

1. Brown the andouille sausage in a skillet over medium heat.
2. Spread cream cheese on the slider buns.
3. Place cooked sausage on the buns.
4. Assemble sliders and place them on a baking sheet.
5. Bake at 350°F (175°C) for 10-12 minutes, until warm.

7) Andouille Sausage Scrambled with Eggs and Peppers

Looking for a breakfast with a kick? Scramble eggs with andouille sausage and peppers for a meal that wakes you up.

Start by crisping up the sliced sausage in a pan. Toss in chopped bell peppers and onions for a sweet, savory base.

Once the veggies are soft, pour in beaten eggs with a dash of Cajun seasoning. Stir gently until the eggs are just set.

This dish is spicy, filling, and comes together in no time. Serve it with toast or wrap it in a tortilla if you’re in a hurry.

Ingredients

• 8 ounces andouille sausage, sliced
• 1 red or green bell pepper, chopped
• 1 small onion, chopped
• 6 large eggs, beaten
• 1 teaspoon Cajun seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add sausage slices and cook for 3-4 minutes until browned.
3. Add chopped peppers and onions, cook 3-4 minutes until soft.
4. Pour in eggs and sprinkle Cajun seasoning.
5. Stir gently until eggs are cooked but still moist.
6. Season with salt and pepper, then serve warm.

8) One Pan Cajun Andouille Sausage and Pasta

You can whip up a tasty meal with just one pan. This dish brings together spicy andouille sausage, pasta, and a creamy, flavorful sauce.

It’s perfect for those nights when you want something cozy and filling, but don’t want to deal with a pile of dishes. Start by browning the sausage with garlic and bell peppers.

Then toss in your pasta, chicken broth, and a good sprinkle of Cajun spices. Let it all cook together until the pasta softens and the sauce thickens up.

The sauce usually gets its creaminess from cheese or cream, which melts right into the mix. You’ll end up with a rich, comforting finish that’s hard to resist.

This whole thing comes together in about 30 minutes. Handy for those days when time’s just not on your side.

Ingredients

• 1 (13 oz) pack andouille sausage, sliced
• 1 tbsp chopped garlic
• 1 bell pepper, diced
• 8 oz pasta (penne or rotini)
• 1 (14.5 oz) can chicken broth
• 1 cup shredded cheddar or cream
• 1 tsp Cajun seasoning
• Salt and pepper to taste

Cooking Instructions

1. Brown sausage in a large pan over medium heat.
2. Add garlic and bell pepper; cook for about 3 minutes.
3. Stir in pasta, chicken broth, and Cajun seasoning.
4. Bring to a boil, then turn heat to low. Cover and simmer for 15 minutes, stirring now and then.
5. Once pasta is tender, stir in cheese or cream until melted.
6. Season with salt and pepper. Serve warm.

For more details, see One Pot Creamy Cajun Sausage Pasta.

9) Andouille Sausage with Bell Peppers

This one’s simple and packed with flavor. You cook sliced andouille sausage with colorful bell peppers and onions.

The peppers add a sweet crunch, while the sausage brings that spicy, smoky kick. Use red, green, or yellow bell peppers—whatever you’ve got.

Just cook everything in a skillet with a splash of oil until the sausage browns and the peppers soften up. It’s a quick meal that works any day.

Serve it with rice or bread to soak up the juices. If you want a little more heat, shake in some Cajun seasoning.

Ingredients

• 1 pound andouille sausage, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon Cajun seasoning (optional)

Cooking Instructions

1. Heat oil in a large skillet over medium heat.
2. Add sausage slices and cook until browned, about 5 minutes.
3. Toss in bell peppers and onion, cook for 7-8 minutes until soft.
4. Stir in Cajun seasoning if using. Cook another 1-2 minutes.
5. Serve hot with your favorite sides.

For more details on similar recipes, check this Cajun Sausage and Peppers Skillet.

10) Sheet Pan Andouille Sausage and Veggies

If you want a meal with almost no cleanup, try this one. Roast sliced andouille sausage with potatoes, broccoli, bell peppers, and onions—all on a single sheet pan.

The sausage brings smoky, spicy flavor that pairs perfectly with the veggies. Just toss everything with your favorite seasoning and roast until the potatoes are tender and the sausage is cooked through.

You can swap in smoked sausage or kielbasa if you want something milder. Honestly, this dish is flexible—use whatever veggies you’ve got.

Ingredients

• 14 oz andouille sausage, sliced
• 2 cups broccoli florets
• 2 large potatoes, cubed
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (205°C).

2. In a big bowl, toss sausage and vegetables with oil and spices.

3. Spread everything out on a baking sheet in a single layer.

4. Roast for 25-30 minutes. Stir halfway through. Check that the potatoes are tender.

5. Serve hot.