A taste of Louisiana in every bite, this Andouille Sausage Seasoning captures the bold, smoky essence of Creole cooking. Inspired by the traditional spice profiles of the American South, it blends paprika, cayenne, thyme, mustard, and hickory smoke powder into a perfectly balanced seasoning that delivers both warmth and complexity. Whether you’re making homemade sausages or adding Cajun flair to roasted meats, this blend offers a deeply savory aroma with just the right kick. It’s a handcrafted nod to one of the most iconic regional flavors in Southern cuisine.

How to Make REAL Andouille Sausage Seasoning

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Servings

cup

Prep time

minutes

Total time

minutes

This Andouille Sausage Seasoning is a bold, smoky Cajun-style blend featuring paprika, cayenne, thyme, and hickory smoke powder for authentic Louisiana flavor. Perfect for homemade sausages, grilled meats, or hearty stews, it delivers a savory-sweet balance with a gentle heat that enhances any dish.

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Ingredients

1 ½ tbsp Sea Salt
1 tbsp Smoked Paprika
2 tsp Cayenne Pepper
2 tsp Garlic Powder
2 tsp Onion Powder
1 ½ tsp Ground Black Pepper
1 tsp Ground White Pepper
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tsp Ground Mustard Powder
¾ tsp Ground Celery Seeds
½ tsp Ground Bay Leaf
1 tsp Brown Sugar
¼ tsp Ground Allspice
¼ tsp Hickory Smoke Powder

Directions

Add all the ingredients to a mixing bowl or a plate.
Mix everything until perfectly combined
Use as preferred or store the seasoning in an air-tight glass spice container.

Notes

This recipe yields about ½ cup, enough for up to 5 lbs (2.2 kg) of sausage,
For sausage making: Add this blend to 5 lbs (2.2 kg) of coarse-ground pork shoulder. Mix thoroughly with ½ cup ice-cold water to evenly distribute spices. (If smoking or curing, follow your usual curing salt procedure.) Stuff into casings or form into patties and cook to 155–160°F internal temperature. For general cooking or rub use: Use 1½–2 tsp per pound of meat (chicken, pork, seafood, or tofu).