No matter how you slice it, kielbasa is admittedly kind of... basic. But you know what? The Polish mainstay is also super, super easy. All you have to do is choose your flavor (pork, beef, veal, chicken, lamb, turkey -- you name it), drop a few dollars on it, free it from its shrink-wrapped plastic, haphazardly throw it on the grill, and in no time you're digging into a thick, salty piece of meat that smells like almost every backyard shindig anyone's ever attended. It's unlikely to impress a single carnivorous soul but, hey, if it ain't broke, right?
Not only is this spicy Cajun specialty sausage the heart and soul of any good gumbo, it also makes a mean grilled sausage all on its own. Andouille is usually made from a combination of pork, paprika, black pepper, and other spices, though some varieties incorporate lean alligator meat into the mix which gives the meat a subtle, pleasant gaminess. Smoked over sugar cane and pecan wood, this bayou bad boy comes alive over an open flame and should be browned over high temperatures.