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Started By
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What is your favorite sausage to use for jambalaya?
Posted on 9/17/13 at 10:03 am
Posted on 9/17/13 at 10:03 am
My staple is Manda's Green Onion, but I'm always experimenting. I noticed that Veron's now comes in the 3.5 lb boxes, so I am likely to try that next.
So many differing views on this. What is your favorite and why?
So many differing views on this. What is your favorite and why?
19
Posted on 9/17/13 at 10:09 am to MC123
been on conecuh lately for some reason or another
Posted on 9/17/13 at 10:10 am to BRgetthenet
quote:
Double D
Or Manda, or Country Pleasin' if I have access
Posted on 9/17/13 at 10:12 am to MC123
lil cochon makes a good sausage for jambalaya, they are on I-10 @ Laccasine.
Guillory's in Pine Praire is good too
I'm not a fan of any of the mass produced stuff
Guillory's in Pine Praire is good too
I'm not a fan of any of the mass produced stuff
Posted on 9/17/13 at 10:14 am to MC123
I just use andouille from either Best Stop or Jacobs. Whichever I have in my freezer.
Posted on 9/17/13 at 10:19 am to MC123
Rabideaux's smoked sausage. You can buy it at Sam's here in Alex. and its pretty damn good! From Iowa, La.
Posted on 9/17/13 at 10:20 am to BobDobalina
Somewhat surprisingly, Fresh Market makes a good andouille, and its only $4.99 lb.
Posted on 9/17/13 at 10:21 am to yellowfin
quote:
I'm not a fan of any of the mass produced stuff
I'd like to get away from it as well
Posted on 9/17/13 at 10:23 am to MC123
Bergerons smoked green onion is what I've been using lately.
Posted on 9/17/13 at 10:24 am to JAB528
Bergeron's smoked andouille or green onion.
Posted on 9/17/13 at 10:39 am to MC123
The only one that I try to stay away from for a jambalaya is Richards. It breaks up too easy when you try to slice it. I don't know if its has something to do with smoke time or pork % or what.
Posted on 9/17/13 at 10:43 am to JAB528
quote:
Bergerons smoked green onion
Same here.
Posted on 9/17/13 at 10:51 am to MC123
I like Double D. It browns well and I like the overall flavor of the finished product when cooked in a jambalaya. Also, 7 or 8 years ago, I did a 1000 plate fund raiser for the local high school and contacted their facility in Bogalusa. Because I was doing it for a high school, they gave me a great price for supplying it alreay cut for jambalaya. They also provided the pork, already cut for jambalaya, at a great price, as well. 
Posted on 9/17/13 at 10:59 am to Bayou Tiger Fan Too
Jacobs Andouille
Posted on 9/17/13 at 11:08 am to BobDobalina
quote:
Rabideaux's smoked sausage.
Posted on 9/17/13 at 11:15 am to BobDobalina
quote:I did not know that
You can buy it at Sam's here in Alex.
Posted on 9/17/13 at 11:18 am to MC123
Veron's mild.
Posted on 9/17/13 at 11:20 am to AlxTgr
I buy from a local guy in Raceland.
I also used Double D with giod results and Conecuh when I don't have any of the others. I always have Jacobs Andouille that I throw in their as well.
I also used Double D with giod results and Conecuh when I don't have any of the others. I always have Jacobs Andouille that I throw in their as well.
Posted on 9/17/13 at 11:20 am to MC123
You got it rights the first time.. Something about the plump juicy Mandas Green Onion.
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