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Message
Best Smoked Sausage to Go with Red Beans & Rice? (Update on Pg. 5)
Posted on 1/21/14 at 10:33 pm
Posted on 1/21/14 at 10:33 pm
Recs?
A summary of all the recs:
1) Hickory smoked sausage made at Fernwood Grocery in Fernwood, Ms
2) Hebert’s specialty meats has a shop in Katy, TX
3) Teets in Ville Platte, LA
4) Smoked sausage at Rouses
5) Savoies andouille
6) Trace Atkins. It is made around Springhill, LA,
7) Bourgeois Meat Market in Schriever, LA
8) Tramonte's
9) Chris' Specialty Meats, Red Stick?
10) Comeaux's andouille
11) Double D, Bogalusa, LA
12) Bergeron's Boudin and Cajun Meats of Shreveport, LA
13) Fontenot's out of Ville Platte, LA
14) Jacob's andouille, LaPlace, LA
15) Bergeron's Port Allen, LA
16) Maxwell's andouille
17) Midway Grocery Store, Katy, TX
18) Mechess Meat market Opelousas, LA
19) Rabideaux's
20) Creole Country Smoked Chaurice
21) Richard's.
22) Conecuh, Evergreen, AL
23) Benoit’s, Addis, LA
24) French Settlement Sausage Co, French Settlement, LA
25) Veron’s, Laffy?
A summary of all the recs:
1) Hickory smoked sausage made at Fernwood Grocery in Fernwood, Ms
2) Hebert’s specialty meats has a shop in Katy, TX
3) Teets in Ville Platte, LA
4) Smoked sausage at Rouses
5) Savoies andouille
6) Trace Atkins. It is made around Springhill, LA,
7) Bourgeois Meat Market in Schriever, LA
8) Tramonte's
9) Chris' Specialty Meats, Red Stick?
10) Comeaux's andouille
11) Double D, Bogalusa, LA
12) Bergeron's Boudin and Cajun Meats of Shreveport, LA
13) Fontenot's out of Ville Platte, LA
14) Jacob's andouille, LaPlace, LA
15) Bergeron's Port Allen, LA
16) Maxwell's andouille
17) Midway Grocery Store, Katy, TX
18) Mechess Meat market Opelousas, LA
19) Rabideaux's
20) Creole Country Smoked Chaurice
21) Richard's.
22) Conecuh, Evergreen, AL
23) Benoit’s, Addis, LA
24) French Settlement Sausage Co, French Settlement, LA
25) Veron’s, Laffy?
This post was edited on 12/10/16 at 5:50 pm
Posted on 1/21/14 at 10:42 pm to AlwysATgr
A smokehouse like Benoits, bergerons or even tramontes is better than anything you'll get from a grocery store...if you're stuck getting smoked sausage at the Wally World or Winn Dixie or whatever then Verons is alright. Store bought smoked sausage just lacks flavor to me.
Wanted to add French settlement sausage is also decent for store bought
Wanted to add French settlement sausage is also decent for store bought
This post was edited on 1/21/14 at 10:44 pm
Posted on 1/21/14 at 10:44 pm to Geaux2Hell
I'll say, contrary to G2H, Rouses does a smoked sausage in house that is very good. I'm not sure they carry it at every store but do here in NOLA.
Posted on 1/21/14 at 10:45 pm to AlwysATgr
Order some Rabideaux's
This post was edited on 1/21/14 at 10:47 pm
Posted on 1/21/14 at 10:48 pm to Geaux2Hell
My options are limited some in Katy. There's a TX brand Holmes that makes an ok andouille. Lot of beef sausages here but not my preference for red beans. There's got to be some other options around.
Posted on 1/21/14 at 11:06 pm to AlwysATgr
I stick with Conecuh, it's all about dem beans.
Posted on 1/21/14 at 11:11 pm to AlwysATgr
What about a local BBQ joint?
Posted on 1/22/14 at 12:37 am to AlwysATgr
For a basic smoked sausage...I like Richard's. Let the haters commence.
Posted on 1/22/14 at 5:06 am to AlwysATgr
Creole Country Smoked Chaurice
Posted on 1/22/14 at 6:06 am to AlwysATgr
I've used Richard's and Savoie's for years, but now that I've had Rabideaux's, that's the one I want. It has a stronger smoked taste than the others, so I guess it depends on what you like in your red beans.
Posted on 1/22/14 at 6:10 am to Darla Hood
Meches.
Mechess Meat market Opelousas
Mechess Meat market Opelousas
Posted on 1/22/14 at 6:45 am to AlwysATgr
quote:
My options are limited some in Katy
Go by Midway Grocery Store and buy some of their fresh made smoked sausage.
I don't know where at in Katy you live but this place is off old 90 in Old Katy.
This post was edited on 1/22/14 at 6:48 am
Posted on 1/22/14 at 8:58 am to TexasTiger
If I don't have some andouille from Laplace, I like Double D.
Posted on 1/22/14 at 9:50 am to AlwysATgr
Unless you have a supply in your freezer of good stuff from our neighbors to the south, you're pretty much stuck with Richards, Savoies, or Manda up here. So using one of the above and bolstering your pot of beans with a big fat smoked ham hock or two is the way to go imo.
Posted on 1/22/14 at 10:46 am to LSUballs
I've used Savoie's and while it doesn't have a strong smoked flavor, the andouille is seasoned well and does provide flavor. Agree with Mr. Balls on getting a smoked hock or some chunks of a good smoked ham and either making a stock with those or letting them cook with the beans for more of a smoked flavor.
An alternative is to buy what you have there and throw it on your smoker for a bit to get the flavor you'd like. I also suggested getting some smoked sausage from a bbq/smoked joint in the area. I've done that a few times for gumbo and it worked very well.
An alternative is to buy what you have there and throw it on your smoker for a bit to get the flavor you'd like. I also suggested getting some smoked sausage from a bbq/smoked joint in the area. I've done that a few times for gumbo and it worked very well.
Posted on 1/22/14 at 10:52 am to AlwysATgr
Call me a snob but I would never use grocery store sausage for gumbo or RBR. I've tried Savoie's and Richards and it's crap.
I go with Maxwell's andouille and if I want fresh sausage I go with Maxwell's Italian. And I've gotta drive 30 miles to get to Maxwell's.
I go with Maxwell's andouille and if I want fresh sausage I go with Maxwell's Italian. And I've gotta drive 30 miles to get to Maxwell's.
Posted on 1/22/14 at 11:25 am to LSUballs
I tried Manda based on someone's rec here and I didnae care for it.
A smoked hock is a good thing to add to beans. Mmmm.
A smoked hock is a good thing to add to beans. Mmmm.
Posted on 1/22/14 at 11:41 am to Darla Hood
I usually grill some polska kielbasa and serve it on the side. I also use a mignonette sauce on top of my beans.
Posted on 1/22/14 at 11:47 am to arseinclarse
quote:
I usually grill some polska kielbasa
This is what Paul Prudhomme suggests as a sub for andouille if that's not available.
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