Andouille is a type of smoked sausage that originates from France, particularly popular in the cuisine of Louisiana. It is made from pork, typically using the intestines and other parts, which are seasoned with spices like garlic, pepper, and onion. The sausage is known for its robust flavor and coarse texture. In Cajun and Creole cooking, andouille is a key ingredient in dishes such as gumbo and jambalaya. Its smoky taste adds depth to these meals, making it a staple in Southern cuisine. The sausage is often grilled, sautéed, or used in stews, enhancing the overall flavor profile of the dish.