Table of Contents‎ > ‎20) Lagniappe‎ > ‎Stock Recipes‎ > ‎

Andouille Stock

Andouille Sausage
Andouille image source unknown

Source:  Contributor

ID:  R00008

Makes: No quantity given



Liquids and Seasonings:

  • 1-Quart water
  • 3-Quarts chicken broth
  • Desired seasonings


01. Boil Andouille in the water for 20 minutes.

02. Add to the chicken broth and boil for 30 minutes. Remove sausage and use in another recipe (I usually cool, cut lengthwise, and then slice diagonally for gumbo).

03. Season stock; use within 2 days or freeze.