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:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Split Pea Soup with Andouille Sausage
Review 1 for Split Pea Soup with Andouille Sausage
4 out of 5
4 out of 5
June 24, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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Yummy, hits the mark!
June 24, 2013
This soup was really good. Its easy to make, and tastes really good. I didn't do everything to a t because I didn't have all the ingredients, but it turned out great. I am not sure if I would blend it at the end again, because I sort of liked the texture more before it was blended, but it was great.
Pros: Easy, Healthy, Adaptable, Will Make Again