Cajun Andouille

Got Questions? We’ve Got Answers.

• What is andouille sausage?

  Andouille is a bold, spicy Cajun sausage from Louisiana made with coarse-ground pork and aggressive Creole spices—garlic, cayenne, paprika, and black pepper. It’s the signature sausage in classic dishes like gumbo and jambalaya. Abraham’s andouille is made fresh (not smoked) with authentic Cajun spice blends, handcrafted right here in Malaysia.

• Is andouille sausage already cooked?

  No—Abraham’s Cajun Andouille is FRESH sausage and must be fully cooked before eating. Cook to an internal temperature of 65°C. Unlike some commercial smoked andouille that’s pre-cooked, fresh andouille is raw and gives you maximum control over flavor development in your dishes.

• What's the difference between andouille and regular sausage?

  Andouille has much bolder, spicier seasoning (cayenne, lots of garlic, paprika) and coarser texture than regular sausage. It’s specifically designed to add big Cajun flavor to dishes. Regular breakfast or Italian sausage is milder and finer-textured. Andouille also has that distinctive rustic, chunky grind.

• Is andouille sausage spicy?

  Yes, authentic andouille is medium-hot with noticeable cayenne warmth. Abraham’s version has authentic Cajun heat that builds gradually—spicy enough to taste real, but not overpowering. The garlic and paprika balance the heat beautifully. If you handle sambal and chili padi, you’ll handle andouille just fine.

• Can you freeze andouille sausage?

  Absolutely! Freeze immediately in original packaging or vacuum-sealed for up to 2-3 months. Thaw in refrigerator overnight before cooking. Since it’s fresh sausage, freezing doesn’t affect quality.

  Pro tip: Portion before freezing so you can thaw only what you need.

• What's the difference between smoked and fresh andouille?

  Smoked andouille (like many commercial American versions) is pre-cooked with smoky flavor. Fresh andouille (like Abraham’s) is raw with pure, clean spice flavor—you control the cooking and flavor development. Fresh andouille browns better, releases more flavorful fat, and adapts to different cooking methods. Many Louisiana home cooks and chefs prefer fresh for its versatility.

• What dishes use andouille sausage?

  Andouille is essential in: gumbo, jambalaya, red beans and rice, étouffée, dirty rice, Cajun pasta, seafood boils, and cassoulet-style dishes. It’s also fantastic in breakfast hashes, grilled appetizers, fusion rice/noodle dishes, and anywhere you want bold, spicy, garlicky depth.