Andouille is a type of smoked sausage that originates from France, particularly the region of Alsace. It is made from pork, typically using the intestines and other parts of the pig, which are seasoned with spices and herbs. The sausage is known for its robust flavor and coarse texture, making it a popular ingredient in various dishes. In the United States, especially in Louisiana, Andouille has become a staple in Cajun and Creole cuisine. It is often used in dishes like gumbo, jambalaya, and étouffée, adding a distinctive smoky taste that enhances the overall flavor profile of these meals.