Smoked Andouille Sausage

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.