Andouille a La Jeannine


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Andouille is gumbo sausage. You can use other sausage and it would taste okay.

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  • 1 C. dry white wine
  • 2 Tbs. honey
  • 2 lbs. andouille or smoked sausage
  • 1 Tbs. Creole mustard

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Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat until andouille is tender.

Justin Wilson "Gourmet and Gourmand Cookbook"

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