Check out our exclusive Behind the Blend / Flavor Report with Jean-Paul Bourgeois:
What was the creative process behind Spicy Andouille? What inspired the blend?
The andouille is the king of cajun sausage. The problem is that it’s really hard to find this sausage done right outside of Louisiana – I haven’t found it yet. This blend doesn’t deliver that perfect andouille, but it does give you a really good cheat to get pretty darn close.
How would you describe the flavor profiles of this blend?
With a fair amount of smoked paprika and hickory powder – different elements of smoke – it’s a very classic blend for andouille. This blend gives the same smoky depth and complexity of flavor for folks who don’t want to actually smoke their sausage.
How would you describe the aromatics of the blend?
The aromatics are smoky, a little garlicky with the fragrance of cayenne and a great texture from smoked salt and chili flake.
What would be perfect foods to use this blend on?
- Cajun classics: gumbo, etouffee, jambalaya, red beans and rice
Is there a beer or wine or beverage that would pair well with the blend?
Crisp citrusy white wine, cold light beers like lagers or hefeweizens.
Any other Spiceology products that would layer well with this blend?
It adds complexity, spice and depth to practically any blend out there; this blend wants to be used in addition to other blends. You can even add to flaky salt for a spicy, smoky flake salt.