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Started By
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Which would you use for chicken and sausage gumbo? Double D or Savoys andouille
Posted on 11/15/14 at 9:46 am
Posted on 11/15/14 at 9:46 am
These are my best available options. I normally use Savoys when I don't have any of my shipped in sausage left. Found a place that has double d but I have only had it once and never in a gumbo.
8
Posted on 11/15/14 at 10:00 am to mouton
quote:
Savoys
Posted on 11/15/14 at 10:23 am to fightin tigers
I'm kinda suprised. I thought everyone here was fans of double d.
Posted on 11/15/14 at 10:35 am to mouton
Just picked up some savoies here in Atlanta, only thing I can get from the store. shite is expensive.
Posted on 11/15/14 at 10:37 am to mouton
quote:Never seen it. I use Savoie's because they do not use stomachs like you fond in some others.
double d.
Posted on 11/15/14 at 10:40 am to mouton
Savoie's. It adds a good flavor to gumbo, believe it or not. Its not heavily smoked so don't expect that. Adds salt and pepper, so watch that before you season. I'd salt after it simmers and 20-30 minutes.
Posted on 11/15/14 at 10:56 am to Gris Gris
I gotta go Double D. I like Savoie's but for my taste, Double D blows it away. I can't remember the last time I used Savoie's. So many better options.
Posted on 11/15/14 at 12:30 pm to GeauxTigers0107
Not familiar with Double D.
Been using Savoie's for years in gumbo and jambalaya. Decent flavor and seems to have less fat than most sausages.
Been using Savoie's for years in gumbo and jambalaya. Decent flavor and seems to have less fat than most sausages.
Posted on 11/15/14 at 12:31 pm to mouton
Double D's
Gotta support the bogalusa businesses
Gotta support the bogalusa businesses
This post was edited on 11/15/14 at 12:33 pm
Posted on 11/15/14 at 12:46 pm to Walt OReilly
I think Double D has a far superior product to Savoies
Posted on 11/15/14 at 1:59 pm to CHEDBALLZ
Double D all the way
Posted on 11/15/14 at 3:50 pm to Bigpoppat
quote:For what it reminds me of, if not the superior flavor and texture.
Double D
Posted on 11/15/14 at 4:12 pm to mouton
I'd go Savoie's. DD reminds me of Manda. I prefer Richard's with some Jacob's andouille thrown in too.
Posted on 11/15/14 at 6:11 pm to Trout Bandit
For a gumbo, I'd pick Savoies over Double D. Split in half lengthwise, then cut into bite sized pieces. Half circles fit on a spoon better than rounds.
Posted on 11/15/14 at 6:16 pm to hungryone
And they brown up easier
Posted on 11/15/14 at 6:47 pm to Trout Bandit
Anyone use down home green onion sausage? Pretty damn good for gumbos, jambs, or just on the grill
Posted on 11/16/14 at 12:11 am to hungryone
quote:
For a gumbo, I'd pick Savoies over Double D. Split in half lengthwise, then cut into bite sized pieces. Half circles fit on a spoon better than rounds.
I sometimes quarter the slices so everything fits in the gumbo spoon in one bite.
Posted on 11/16/14 at 6:58 am to mouton
Double D for me.
I did cook a 10 gallon pot of Jambalaya, using Savoie's, a couple of weeks ago. I was doing it for a friend and he had the Savoie's in his freezer. It wasn't bad but I prefer Double D.
I did cook a 10 gallon pot of Jambalaya, using Savoie's, a couple of weeks ago. I was doing it for a friend and he had the Savoie's in his freezer. It wasn't bad but I prefer Double D.
Posted on 11/16/14 at 9:53 am to mouton
I find Savoie to be a little bland. I haven't tried Double D.
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