'History in a Bite:' Follow the Smoke and Spice Along Louisiana’s Andouille Trail
By Todd A. Price
The American South
A thick, spicy pork sausage called andouille links together Louisiana’s River Parishes. An essential ingredient in gumbo, jambalaya and even seafood boils, andouille adds smoky depth to dishes across Cajun country. Now the River Parishes, which straddle the Mississippi River between New Orleans and Baton Rouge, have created an Andouille Trail, an online map to where you can buy, eat and even learn to make andouille.