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Andouille is a coarse-ground, heavily smoked pork sausage, the backbone of Louisiana Cajun and Creole cooking. Dark mahogany-brown from hours over hardwood smoke, firm and chewy with visible chunks of meat, it is sliced into gumbo, jambalaya, red beans and rice, and étouffée, where it leaves a smoky, garlicky, peppery savour behind.