Quick review: This is a reasonable smoked sausage that can add a little fun to dishes. It has a gentle heat, restrained garlic and a not too overpowering amount of smoke. The casing has a good snap and the overall texture is firm. I use this in oven baked frittatas (see below) to add little extra interest and dimension.
Aidells Cajun style Andouille nutrition
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!