Smoked Andouille Sausage

$49

Comeaux’s ships its famous smoked Andouille Sausage nationwide on Goldbelly! Andouille is a south Louisiana favorite for use in gumbos, red beans and rice, stews, pasta dishes, soups, and jambalaya. Comeaux’s andouille includes USDA pork, coarsely ground, seasoned, marinated, and stuffed into large sausage casing, and hickory smoked to perfection. Try 1/4" sliced andouille covered with sweet barbeque sauce. Just heat and serve with a toothpick. Ces Bon!

In 1969, Frank and Eula Comeaux founded their family business near the University of Louisiana-Lafayette in Lafayette, Louisiana. Frank developed his unique pork boudin recipe (a mixture of pork, rice and spices stuffed into a sausage casing). The recipe became known as “the best boudin in town.” Their business grew rapidly, and today it’s a USDA approved processing facility with the Comeaux name becoming known throughout Cajun Country and beyond. Comeaux’s Authentic Louisiana Cajun Products have been used by Emeril Lagasse and featured in Southern Living.

More Details

  • Each Pound of Pork Boudin serves 2 people.
  • USDA pork, coarsely ground, seasoned, marinated, & stuffed in a large sausage casing & hickory smoked to perfection. A must for gumbo! Andouille tastes greatly barbequed or in dishes such as red beans & rice, jambalaya, pasta dishes & more! This sausage can also be used as an appetizer, simply heat & serve with a toothpick. Talk about good!

Ingredients

Ingredients: Pork, Water, Salt, Flavoring and Colorings, Sugar, Sodium Nitrite in a Pork Casing

Instructions / Storage

Arrives Fully Cooked- Naturally Smoked

Download Storage and Prep Instructions

Shipping Details

  • Andouille ships Monday-Wednesday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via overnight will incur an additional $35 charge. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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REVIEWS

Ease of ordering and wonderful assortment of food!
Kathleen K. - Dahlonega, GA
11/14/19