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Posted on 12/25/17 at 9:06 pm to tiger94gop
Veillon's on 44 is the correct answer
Posted on 12/30/17 at 10:04 am to brbengalgal
Frickin Bailey's andouille I just pulled out of my freezer is smelling sour. I sure don't want to ruin a big pot of gumbo. I might go run to iverstines's as many of you have suggested. Anyone ever try andouille from Day's in Watson? A bit closer for me. Their regular smoked sausage is phenomenal, but I haven't tried their andouille.
Posted on 12/30/17 at 10:41 am to Mad Dogg
I really like D&J's on Black Bayou Rd in St Amant. That's my go to and it's close to the house.
Tried a few others but didn't find them as good.
Tried a few others but didn't find them as good.
Posted on 12/30/17 at 11:38 am to TigerstuckinMS
quote:
quote: Iverstine's I've heard too many good things about this place. Next gumbo I make, I'm hitting them up for a few pounds.
Read the this page of this thread re: Iverstine andouille in a gumbo
LINK
Posted on 12/30/17 at 5:04 pm to MiloDanglers
It’s surprising how much love Iverstine’s andouille is getting in this thread. I’m a big fan of most of their products, but as mentioned in that linked thread, it’s VERY fatty. Once you slice it there’s more huge white chunks in it than meat.
Posted on 12/31/17 at 7:20 am to Soul Gleaux
i have gotten some of their andouille that had a little too much fat in it. made a gumbo yesterday with some i picked up last week and it had alot less fat than the batch i had picked up about a month ago.
i know he is still kind of playing with the recipe
that being said, you always have to skim fat off of a gumbo. sometimes more than others. if you like this andouille i guess you just have to skim a little more.
i know he is still kind of playing with the recipe
that being said, you always have to skim fat off of a gumbo. sometimes more than others. if you like this andouille i guess you just have to skim a little more.
This post was edited on 12/31/17 at 7:24 am
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