Traditionally, the sausage used in gumbo is andouille. This spicy sausage — brought to Louisiana by French immigrants and embraced by Cajuns — is made with pork, then smoked and precooked.

Chuck Pine is the chef and owner of Chuck’s Southern Comforts Cafe with two locations: Burbank and Darien 6501 W. 79th St., ...

If you've got a thing for spice and soul, you're in the right place. Here are 15 Cajun recipes that pack a serious punch.

This classic gumbo combines the smoky depth of andouille sausage with the delicate sweetness of shrimp for a hearty, ...

“A good dark chicken stock is what I prefer when cooking a poultry and sausage gumbo, you can use fresh seafood if you like, the process is almost exactly the same. Fresh local andouille is my ...

Add the andouille, ham, thyme and greens and simmer, partially covered, for 1 hour. Stir in the filé powder and serve with hot sauce and vinegar.

1. Heat 1 tablespoon butter and the olive oil in a large (5- to 6-quart) Dutch oven over medium-low heat.

Serve gumbo over hot rice. After an hour, the oven-baked flour should be about the color of roasted cashews. I used Conecuh Original Sausage, but you could also use the more traditional andouille ...

Add the andouille, bay leaves ... Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions ...