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Started By
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Best sausage In Baton Rouge for gumbo?
Posted on 11/30/14 at 6:49 pm
Posted on 11/30/14 at 6:49 pm
Not interested in driving far but I am going to make gumbo with the left over turkey I smoked. I usually get it from out of town but I don't have time. Any suggestions would be appreciated...
This post was edited on 12/1/14 at 2:44 pm
12
Posted on 11/30/14 at 6:55 pm to djrunner
Andouille, I picked 5 lbs at Billy's last time I was through
This post was edited on 12/1/14 at 4:07 pm
Posted on 11/30/14 at 7:13 pm to djrunner
I find Andouille to be too greasy and it really makes the gumbo too greasy so I spend a lot of time skimming off the fat. If you like deer sausage then that is a great choice as it is really lean. Otherwise I just buy whatever brand of pork/beef sausage (Richards?) but not Andouille.
Posted on 11/30/14 at 7:21 pm to djrunner
I also like Andouille.
Fortunately for me I live close to a grocery store that makes excellent homemade sausage and Andouile.
Fortunately for me I live close to a grocery store that makes excellent homemade sausage and Andouile.
Posted on 11/30/14 at 7:31 pm to djrunner
Teet's smoked pork sausage
Posted on 11/30/14 at 8:12 pm to SaDaTayMoses
quote:That. Baw.
SaDaTayMoses Best sausage for gumbo? Teet's smoked pork sausage
Posted on 11/30/14 at 8:14 pm to BigB0882
quote:
find Andouille to be too greasy and it really makes the gumbo too greasy so I spend a lot of time skimming off the fat.
Brown it first and discard the fat. Make your stock by roasting the bones. Zero fat to skim. If you boil the chicken carcass, you are making broth, not stock.
Posted on 11/30/14 at 8:26 pm to Who Me
What store would that be?
Posted on 11/30/14 at 8:31 pm to SaDaTayMoses
quote:
Teet's smoked pork sausage
quote:
Teet's smoked pork sausage
^^^^This. I use their venison/pork that I had them make.
Posted on 11/30/14 at 8:36 pm to djrunner
Manda
Posted on 11/30/14 at 8:43 pm to glassman
quote:
If you boil the chicken carcass, you are making broth, not stock.
I've incorporated your roasted bones into my gumbo stock method and I think it adds richness, but the rest of the carcass adds so much flavor IMO. Reducing it for a couple of hours produces a stock, not a broth. I don't mind skimming some fat while I drink a beer or two.
This post was edited on 11/30/14 at 8:47 pm
Posted on 11/30/14 at 8:51 pm to Walt OReilly
Alligator sausage
Posted on 11/30/14 at 8:54 pm to djrunner
cormier's spicy from duson
Posted on 11/30/14 at 8:58 pm to CWS91
Murray's
Posted on 11/30/14 at 10:10 pm to Carson123987
quote:
cormier's spicy from duson
Also pretty good
Posted on 11/30/14 at 10:12 pm to SaDaTayMoses
quote:
Teet's smoked pork sausage
Just made an order yesterday to stock up for gumbo season. Their smoked sausages are the truth.
Posted on 11/30/14 at 10:18 pm to 8thyearsenior
Recently(due to recommendations here) went to Veron's Supermarket in Lutcher. Their smoked hot & mild smoked pork sausage is very very good.
Posted on 11/30/14 at 10:28 pm to djrunner
It's not sexy but I use with great success Manda green onion and Richards andouille . And always brown first.
Posted on 11/30/14 at 11:20 pm to djrunner
Now you gone and done it.
GUMBO FIGHT!
I don't know what the rest of these people who have one functioning taste bud say, but Richard's pork sausage is what you want.
GUMBO FIGHT!
I don't know what the rest of these people who have one functioning taste bud say, but Richard's pork sausage is what you want.
Posted on 12/1/14 at 6:01 am to 8thyearsenior
quote:Were you the one who had the 90 lb order they mentioned on Facebook?
quote:
Teet's smoked pork sausage
Just made an order yesterday to stock up for gumbo season. Their smoked sausages are the truth.
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