Split Pea Soup with Andouille Sausage
Andouille sausage adds a bit of Cajun spice to this soup, which is more commonly made with ham or bacon. A rustic, cooked smoked sausage stuffed with tripe, andouille originated in France but is a treasured ingredient in Louisiana's Cajun country, where it is a staple ingredient in gumbo and jambalaya. Cooked sausages such as andouille can be stored in the refrigerator for up to 1 week or frozen for up to 2 months.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Split Pea Soup with Andouille Sausage
Review 1 for Split Pea Soup with Andouille Sausage
Lauran55
,Houston
,TX
November 28, 2011
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
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Easy Hearty Soup
November 28, 2011
I have made this soup multiple times, and it is a soup that can be the main course because it is so hearty and full-filling. I didn't even need to add much salt because the andouille sausage adds salt and flavor for you. It's a great recipe that people will keep on craving, for simplicity and taste!
Pros: Quick, Easy, Kid-Friendly, Healthy, Adaptable, Will Make Again
Review 2 for Split Pea Soup with Andouille Sausage
Messier
San Antonio, TX
December 27, 2010
Would You Recommend? Yes
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Excellent and Easy
December 27, 2010
This is an excellent and easy recipe. It is full of nutrition, fiber, protein, and flavor. My vegetable phobic kids love it. I reduce the amount of andouille for a healthier version. I cannot find yellow peas so I use green. It is my "go to" recipe. It is especially easy if you own an immersion blender.