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re: Andouille Recipe
Posted on 6/13/20 at 5:16 pm to ThreeBonesCater
Posted on 6/13/20 at 5:16 pm to ThreeBonesCater
Thanks for the info. I may start my first batch tomorrow. I will let y'all know how it comes out. You are right about finding the beef middle casings in the large size. I have some collagen casings I will try.
This post was edited on 6/13/20 at 5:17 pm
0
Posted on 6/13/20 at 5:24 pm to ThreeBonesCater
What do yall think about Paul Prudhomme's Recipe using a Boston Butt Ham compared to a pork shoulder? Shoulder or ham?
Posted on 6/13/20 at 7:03 pm to Tampa Tiger
I'd stick with the shoulder, the fat content is where you want it. These guys sell all the casings.
Sausage Maker
Sausage Maker
Posted on 6/13/20 at 7:18 pm to SixthAndBarone
quote:
Same reason eggs are added to red gravy and red bean gumbo.
This is from another planet man. Do tell. These eggs are beaten first? Is it a texture thing?
Posted on 6/13/20 at 7:22 pm to ThreeBonesCater
He means boiled eggs.
This post was edited on 6/13/20 at 7:24 pm
Posted on 6/13/20 at 9:03 pm to Tampa Tiger
Boston butt ham or pork shoulder??? There is no such thing as a Boston butt ham.
A pork shoulder is the pig’s front leg. It’s the picnic and the Boston butt.
A ham is the pig’s back leg.
Yes, boiled eggs are added to red gravy. Poached eggs are added to red bean gumbo (eggs are poached in the gumbo).
A pork shoulder is the pig’s front leg. It’s the picnic and the Boston butt.
A ham is the pig’s back leg.
Yes, boiled eggs are added to red gravy. Poached eggs are added to red bean gumbo (eggs are poached in the gumbo).
Posted on 6/13/20 at 10:57 pm to SixthAndBarone
I was confused too but I think he was talking about the picnic/shoulder area.
Kinda good piggy diagram:
OINK
Trying to make poached eggs in a pot of red beans and gumbo sounds like a f'n nightmare. I would eat it, but I ain't gonna cook it.
Kinda good piggy diagram:
OINK
Trying to make poached eggs in a pot of red beans and gumbo sounds like a f'n nightmare. I would eat it, but I ain't gonna cook it.
This post was edited on 6/13/20 at 11:01 pm
Posted on 6/14/20 at 5:48 am to ThreeBonesCater
Are the beef middle casings better than the collagen casings. Do they absorb more of the smoke flavor. What wood to use when smoking Andouille, pecan?
Posted on 6/14/20 at 8:17 am to Tampa Tiger
Hickory is the standard, but I would guess more small town Louisiana people used oak or pecan since that’s what grows there. Use any wood you like. Personally, I can’t pass up hickory.
As far as casings, it’s preference. Intestines are the authentic way. Always go for the real casings.
As far as casings, it’s preference. Intestines are the authentic way. Always go for the real casings.
Posted on 6/14/20 at 8:17 am to Tampa Tiger
I use beef middles and smoke with pecan. Just be sure to remove the casing when you cook with the andouille
Posted on 6/14/20 at 12:04 pm to EastCoastCajun
East coast what is your recipe for Andouille. What temp do yall smoke and for how long?
This post was edited on 6/14/20 at 12:06 pm
Posted on 6/15/20 at 10:23 am to Tampa Tiger
Smoke around 225-250, rotate about 1/2 way through to avoid pale spots. I pull when it reads 150 internal, others may have a different target. I honestly don't notice much difference in taste between oak, pecan, and hickory. I'll probably get beat on for saying that here lol.
Posted on 6/15/20 at 12:10 pm to ThreeBonesCater
Cherry works well too.
Posted on 6/15/20 at 12:20 pm to pdubya76
Cherry is a light flavored smoke. Andouille is supposed to be a heavy flavored smoke.
But, smoke it with what you like, doesn’t bother me.
But, smoke it with what you like, doesn’t bother me.
Posted on 6/18/20 at 9:38 am to nerd guy
Originally andouille was made with the intestinal system but iirc before they used butts they used skirt or flank steaks, correct?
Posted on 6/18/20 at 11:09 am to ThreeBonesCater
You typically just crack the egg into a large spoon or ladle and gently place it into already the already simmering gumbo. It essentially poaches the egg. I think it is an absolute necessity in red bean gumbo.
Posted on 6/18/20 at 11:37 am to Shwapp
quote:
red bean gumbo
Please educate me.
Posted on 6/18/20 at 2:23 pm to USMCTIGER1970
Red bean gumbo. Make a pot of red beans and purée. In a separate pot, make a roux and cook your veggies. Add puréed beans and water. Add smoked turkey necks and poach eggs in the gumbo - St James special. Add andouille, sausage, and/or ham if you want.
This post was edited on 6/18/20 at 2:28 pm
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