Foodie Friday: Andouille Sausage Explained

When you peruse the menu at Tricky Fish, you’ll notice that our menu is an infusion of traditional, Southern-style cooking, Cajun cuisine, and gourmet, scratch kitchen fare all rolled into one! And you may have noticed the term “Andouille sausage” on several menu items and thought….what exactly is Andouille sausage?! 

If you’ve never had Andouille sausage or never cooked with it at home, you’re missing out! Read on as Tricky Fish, home of the best food in Richardson, explains a little history for you foodies on this beautiful Friday in North Texas: 

Give Credit to the French

In its very earliest forms, Andouille sausage can find its roots with French cuisine. The French had a rich history in sausage making – or charcuterie as it was called - prior to entering the New World.

French immigrants then headed off to Canada and the area now known as Louisiana, and their French cuisine quickly became infused with local cultures. The result: the Creole and Cajun cuisine we have today! Creole cuisine – or Louisiana’s “city food” is a melting pot of various cultures, including French, German, Native American, and Caribbean flavors all united as one. Cajun cuisine – or “country food” – originated with Arcadian immigrants from Canada with French roots who settled in the backcountry. Both types of cuisine incorporate the delicious flavors of Andouille into their dishes.

What is Andouille exactly?

Andouille is known for its spice! Originally, Andouille sausage was made as a way to use up each and every part of the pig, leaving nothing to waste. Cajun settlers didn’t have much and would mix the pig meat with spices, seasonings, onion, and wine to create the vibrant flavors of the sausage. The meat is smoked prior to stuffing the casing, then smoked again once stuffed for added intensity. Today, Tricky Fish gets our Andouille from Syracuse Sausage, prepared with only the highest quality ingredients for the best food in Richardson and Fort Worth.

Want to visit the Andouille Capital of the World?

Yes, it’s a thing. If you’re really into Andouille, then you might mark your calendar to join the folks of LaPlace, Louisiana for their annual Andouille Festival, showcasing the best of this delicious smoked sausage. The town was given the title of “Andouille Capital of the World” in the 1970s by the governor of Louisiana.  

How Can I Cook with Andouille Sausage at Home?

If you’re making Cajun cuisine and want to step it up a notch, grab some Andouille! Can’t find it at the store? Don’t worry. Try another smoked sausage with Cajun spices or even a Spanish chorizo will work. Andouille is a rather dry sausage, so the drier the sausage, the better. Andouille goes great with jambalaya and gumbo, just to name a few dishes.

Ready to enjoy delicious Andouille sausage with no prep required?! Join us at Tricky Fish – home of the best food in Richardson or Fort Worth - today! Cajun Andouille sausage is served up with our Kitchen Sink Gumbo, among other dishes. Just don’t forget to order a glass of craft beer to wash it down!

Cajun Comforts: 4 Menu Items You Must Try

You don’t have to drive all the way to Louisiana to experience the best of Cajun cooking. Tricky Fish has a rich history in Southern fare, rooted in simple, fresh ingredients prepared the way your Mimi would cook ‘em. 

When you’re got an itch for the best Cajun food in Richardson or Fort Worth, then head over to Tricky Fish!  Here are 4 dishes that won’t let you down:

1.  Kitchen Sink Gumbo

Few things say Cajun cookin’ like a hot bowl of gumbo! Recipes vary from kitchen-to-kitchen, but our motto is “more is better,” so ours is jam-packed with shrimp, fish, chicken, and spicy Andouille sausage that won’t disappoint. Served over a bed of rice, this dish is perfect as a stand-alone meal or on the side. (Hint: Feeling hangry? Order a Fried Platter and craft beer with the gumbo and you’ll be in heaven.)

2.  Crawfish Étouffée

Now we’re talking! Our Crawfish Étouffée is gumbo’s thicker cousin, perfect on its own or poured over a perfectly cooked piece of fish (ahem - try the Tricky Fish!). It’s always served with our famous dirty rice, and beware, it’s finger-ticking good! 

3.  Po’Boy Sandwiches

You’ll feel like you’re rambling around the French Quarter as you enjoy one of our po’boy sandwiches! We start with a fresh French loaf, then stack it with all the good stuff: lettuce, tomato, pickles, onion, and your choice of meat and sauce. The fried shrimp and fried catfish po’boys are classic and delicious, complete with fresh tartar sauce. The fried oyster po’boy gets a savory twist with our homemade bacon jam – yum! And horseradish cream and provolone complete the perfect roast beef po’boy! These are perfect for lunch or dinner food in Richardson or Fort Worth.

Gulf Oysters on the Half Shell

Those who love oysters know they get the best ones in town at Tricky Fish! No matter what time of year you visit us, you can rest assured that our raw gulf oysters on the half shell are fresh every time. We use Gold Band Oysters, perfectly prepared with a proprietary high-pressure technique that reduces any possible harmful bacteria in the oysters to non-detectable levels! The process has no effect on flavor or texture, leaving you with the freshest, best tasting oysters. Pass the hot sauce and lemon please! 

Whether you’re looking for Cajun comfort food or simply the best food in Richardson or Fort Worth, then Tricky Fish has you covered! Come see us this week for lunch, dinner, happy hour, or weekend brunch. Your safety and the safety of our staff is of the utmost importance, so we’ve instituted new protocols to help keep everyone healthy. Want to enjoy Tricky Fish at home? You can do that too! Order for takeout or delivery to enjoy in the comforts of home. (Just don’t forget to grab a half gallon of margs to go with it!)