Get the latest Andouille flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/andouille This Acadian and Creole style cooking style has 3 ingredient foundation - onion, celery, and green bell pepper. This dish starts with a trio and is enhanced by garlic, tomatoes, and the deliciously hot andouille sausage. http://www.grouprecipes.com/76206/acadian-rigatoni.html This is a combo of several different recipes I found, and tweaked to my tastes. My family loved it (no leftovers) and I better write it down before I forget what I did. http://www.grouprecipes.com/59673/chicken-andouille-with-creamy-tomato-sauce-pasta.html Another recipe from local restaurant The Tomato Head. Easy meal that tastes fabulous! Salad and crusty bread are all you need to add. http://www.grouprecipes.com/54066/skillet-spaghetti-with-andouille-sausage-and-mushrooms.html A great dish from The Tailgating Cookbook. Gruyere cheese, Andouille Sausage, Mushrooms and Spinach make this a wonderful dish for brunch or supper! Prep time for salsa adds about 10 minutes. Chill salsa at least 1 hour. http://www.grouprecipes.com/41103/mexican-frittata.html 3 recipes in 1! These smoky/spicy cajun inspired burgers are amazing with the red pepper mayo and fiesta salsa and chips on the side! The Andouille Sausage adds a great change of pace! (Can use chorizo or kielbasa). Prepare the mayo first, and let it set at least 30 minutes. http://www.grouprecipes.com/41249/andouille-bayou-burgers-with-red-pepper-mayo-and-fiesta-corn-salsa.html This is a wonderful recipe from Emeril for a cold evening. http://www.grouprecipes.com/39668/andouille-and-chicken-jambalaya.html This is a "Nawlins" style jumbalaya. Good ol' Creole cooking at it's finest! I guarantee! http://www.grouprecipes.com/38775/jumpin-jambalaya.html Very Yummy... One of the first pasta dishes i learned to cook back in the day http://www.grouprecipes.com/34596/andouille-cajun-fettuccine.html Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners — and McNair's Louisiana roots — inspired the burger here. http://www.grouprecipes.com/11581/andouille-and-beef-burgers-with-spicy-mayo-and-carmelized-onions.html