Sampling a German sausage with a French name on Louisiana’s Andouille Trail
By Tom Adkinson
March 5, 2021
Editor’s note: This is one in a series of travel stories spotlighting destinations and activities to consider in a time of coronavirus and to inspire safe outings elsewhere.)
Andouille in the gumbo. Image by Louisiana River Parishes Tourism. |
Driving trips are an early escape from the confinement of coronavirus travel limitations, and the Louisiana parishes (counties) along the Mississippi River between New Orleans and Baton Rouge offer a culinary incentive in addition to the bliss of simply being out on the road. It’s the 34-stop Andouille Trail.
Cooking with Spuddy. Image by Louisiana River Parishes Tourism. |
You don’t know andouille (ahn-do-ee)? It’s a chunky German sausage rooted in the French and German settlement history of Louisiana. Despite its appearance, some locals don’t even consider it a sausage because of the coarseness of the ground pork that is its primary ingredient. Sausage or not, it is smoke-flavored heaven when served in gumbo or jambalaya or even as a pizza topping. Some of the stops on the Andouille Trail are famous, such as Oak Alley Plantation, and one, Spuddy’s Cajun Foods in Vacherie, even offers cooking classes.
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