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⚜️ 100% Cajun Company
Real Cajun Food Products
Louisiana family tradition since 1955
Real Cajun Food Products
Louisiana family tradition since 1955
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
This smoked chicken andouille is versatile enough for both weeknight cooking and big Cajun meals. Try it in:
Unlike a lot of generic chicken sausages, this one is built for Cajun cooking. It is seasoned aggressively enough to add flavor to a roux-based dish, and it is specifically noted for holding its structure during longer simmers. That makes it a smart pick when you want sausage that can season the pot without falling apart.
It is also a useful option for shoppers looking for a chicken-based sausage instead of a traditional pork andouille, while still wanting the smoky Louisiana flavor profile that belongs in gumbo, jambalaya, and gravy-based dishes.
For the best flavor in gumbo or jambalaya, brown the sausage first in a cast iron skillet or on the grill before adding it to the pot. That extra color adds a deeper, caramelized flavor to the finished dish.
Chicken Thighs, Water, Salt, Flavorings, Dextrose, Garlic Powder, Paprika, Soy Protein Concentrate, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, Pork Casing.
Contains: Soy.
You can fry, grill, bake, or boil this sausage. For safe, even cooking, make sure the internal temperature reaches 160°F (71°C). A meat thermometer is the best way to check doneness. You can also poke a few small holes in the sausage before cooking to help prevent splitting, then let it rest for a few minutes after cooking so the juices can redistribute.
Serving Size: 2 oz :contentReference[oaicite:9]{index=9}
Nutrition values are based on the information you supplied.
The sausage is made with chicken, but the ingredient list does include pork casing.
Yes. This sausage is especially well suited for gumbo, jambalaya, soups, stews, and other dishes where you want smoky flavor to season the whole pot.
It is best described as bold and smoky with Cajun seasoning. The flavor leans more toward smoky and savory than extreme heat. That makes it easy to use in a wide range of dishes without overpowering them.
You can fry it, grill it, bake it, or boil it. For deeper flavor in Cajun dishes, browning it first before adding it to your recipe is a smart move.
If you want a smoked chicken sausage that still tastes right in a gumbo pot, a skillet, or off the grill, Savoie’s Smoked Chicken Andouille Sausage is a strong pick. It gives you the smoky depth, seasoning, and cooking performance that make andouille such an important part of Cajun food.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.