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Jul 16, 2007 06:08 PM

Wanting to make Jambalaya..

Got me a recipe... buy I am having problems with the sausage...

I KNOW what Andouille is.. I even have a link to a site...

BUT.. I am in Australia, remember... I need you to describe it to me.... because in the links I have, it looks a lot like salami.. a mild salami... which (as I hear you purist take a collective gasp) CLEARLY IT ISN'T!!!!!

Any Aussies on line that have made it??

Any one there dare admit to subbing the Andouille for something else....

I KNOW it won't be authentic, but I want to give it a red hot go... and I need a description of the sausage so I can translate it into Aussie.


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  1. I've made jambalaya with a spicy pork kielbasa. I would avoid an Italian-style sausage, as the fennel and other spices might not work.

    1 Reply
    1. re: mojoeater

      I've done this too. I usually add some Cajun or creole spice to it as it's sauteing. Really works well actually.


    2. Here is a link to a good recipe that I've used before.

      Less like salami, more towards a dry chorizo or linguiza. Think more Spanish in flavor with lots of paprika and smoke.

      1. Thanks guys.. this is exactly what I need... another link to Jacob's site doesn't mean diddly squat to an Aussie...

        Haven't got the time to make it, but the comparison to pork kielbasa translates!!!

        And Spanish dried chorizo is quite common here, too!!!

        1 Reply
        1. re: purple goddess

          Andouille from south Louisiana isn't like andouille or andouillettes from France. Here, it is a coarsely ground, dense sausage, usually highly seasoned & fairly heavily smoked. The dominant flavor notes are garlic, onion, thyme, and red/black pepper. It is more often used as a seasoning meat, rather than eaten on its own. You can substitute any high-quality smoked pork sausage in your jambalaya. Other highly flavored smoked meats can be used, too: ham hocks, smoked turkey necks, or even real beef jerky (not the ground, extruded kind).

          Making Sense is dead-on; jambalaya (like gumbo) is a dish born of improvisation and can absorb whatever you toss into the pot (though I'm familially prohibited from adding tomatoes). My personal favorite is shrimp jambalaya, made with just a little tasso, a whole bunch of green & red peppers, and lots of fresh, small shrimp and green onions.

        2. If you don't have andouille, leave it out. Make a different kind of Jambalaya. Not all Jambalayas have sausage in them anyway.
          It's pretty much an ad hoc dish made by Cajuns from whatever they had on hand. Chicken and Ham Jambalaya is pretty common as is Crayfish Jambalaya in season.The last one I made was Chicken and Shrimp.Duck is really good. In New Orleans and some areas South of New Orleans, they put a little tomato into it.

          If you want to add sausage, it's not at all necessary to use andouille. Most of what you get away from South Louisiana bears little resemblance to what Cajuns use anyway. Get some good Kielbasa and you'll be fine.

          1. Andouille is smoked, garlicy, and spicy. Any sausage you can find that meets those criteria will work. As mojoeater said, if you can find a spicy kielbasa, that would be your best bet.

            1 Reply
            1. re: JoanN

              An uncle from Shreveport also subbed kielbasa before andouille became commercially available up North. To be honest, I don't think the exorbitant price tag they normally charge for andouille is actually worth it.