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Posted on 3/17/25 at 8:06 am to Lsudx256
quote:many years ago we built the heat exchanger assembly building across the street from manda's on neosho ave. while we were there they called us over to come look as some work they wanted doing.
I grew up on basic Manda, which I love
f you could see what goes on in there you would never eat mandas again
Posted on 3/17/25 at 8:08 am to Dingeaux
quote:
The last time I bought Richards it did seem to fall apart when it cooked.
It’s not the same Richard’s as say…20 years ago. That family sold to someone.
They recently brought back their original good sausage, under Cajun Family Traditions. They tend to sell their sausage and tasso in smaller stores like Piggly Wiggly, and not at the Wally Worlds.
Posted on 3/17/25 at 8:21 am to Rip N Lip
quote:
I think the sausage is what sets a lot of Louisiana cuisine apart.
Watched a couple of YouTuber Cajuns cook gumbo on a houseboat (Dat Louisiana Life), and the guy cut up the sausage. He explained that they tried a couple of kinds but this was their go to sausage. The lady then explains it's Hillshire Farm Smoked Sausage.
Sausage talk is at 14:38.
She also put Rotel in the gumbo. 12:28. They acknowledge some say not to do that, but they love it.
LINK
Posted on 3/17/25 at 1:40 pm to eddieray
quote:
Richard’s is better than Savoie’s.
Posted on 3/17/25 at 1:45 pm to Lsudx256
quote:
I grew up on basic Manda
you poor bastard. Were you an orphan?
Posted on 3/17/25 at 9:12 pm to Lsudx256
quote:
I grew up on basic Manda, which I love
You gonna eat this shite (Manda's) and then have the audacity to put that crap above vienna sausage!
Posted on 3/17/25 at 9:19 pm to duckblind56
Country Pleasin’ sausage out of Mississippi is the best I’ve found in stores here in Baton Rouge.
Posted on 3/17/25 at 10:36 pm to Rip N Lip
Don’s, best stop, Kartchner’s(sp?) will all ship.
Just stock up and fill your freezer
Just stock up and fill your freezer
Posted on 3/17/25 at 10:36 pm to Professor Dawghair
quote:
Agree. My regular grocery stores in GA sometimes have Savois and sometimes Richards but not consistently. They usually have a brand called Ragin' Cajun and one called Roger Wood's (made in GA I think) but they are disappointing to me.
I've found this Aidell's brand to be the best option I have for flavoring a dish like gumbo or beans. It's called an andouille but I find it just to be a decent general sausage alternative. Good spice flavor and quality meat if you are in a pinch.
This is actually a very quality anduille I find it much better than Manda savoies etc. Very good for gumbo and no nitrates
Posted on 3/18/25 at 8:37 am to cgrand
quote:
f you could see what goes on in there you would never eat mandas again
So what you're saying is that we truly don't want to see how the sausage is made?
Posted on 3/18/25 at 9:07 am to Lsudx256
Try the Cajun Traditions brand which is the original family that started Richard`s before they sold Richard`s.
Also, I have really enjoyed the Hi Nabor brand smoked sausage. I am surprised at how good it was.
Also, I have really enjoyed the Hi Nabor brand smoked sausage. I am surprised at how good it was.
Posted on 3/18/25 at 12:27 pm to LSU999
Rabineaux's kicks all their asses
Posted on 3/18/25 at 2:44 pm to lsu dawg
quote:
Rabineaux's kicks all their asses
Yep. IMO. only smoked sausage that deserves to be mentioned alongside Rabideaux's is Teets,
Posted on 3/19/25 at 4:36 am to Rip N Lip
quote:
I think the sausage is what sets a lot of Louisiana cuisine apart.
I've always thought that the ingredient with the biggest impact for a gumbo or jambalaya is the sausage.
I lived in Florida for a couple of years and for a while couldn't get a decent sausage. I tried Manda once and didn't care for it at all. After my first couple of months, I started loading up an ice chest full of sausage and boudin any time I visit home.
One time we had a cook off for my unit. Winner for each category got a free squadron t-shirt and an engraved beer mug. I entered some frozen, 3 month old boudin I had sitting in the back of my freezer as a side item. The judges liked it so much, they bumped it to the main dish category and gave me 1st place.
Posted on 3/19/25 at 5:47 am to AlwysATgr
quote:
only smoked sausage that deserves to be mentioned alongside Rabideaux's is Teets,
Love Rabbideaux's. Tried Teet's for the first time not too long ago. I liked it, obviously far superior than Manda, Savoie or Richard's but I wasn't blown away with it. I think it's because I had such high expectations for it with the hype it gets on here but just feel like it was way over-smoked. But there tasso was killer.
Posted on 3/19/25 at 7:59 am to GeauxTigers0107
quote:
I wasn't blown away with it. I think it's because I had such high expectations for it with the hype it gets on here but just feel like it was way over-smoked.
IMO Rabbideaux’s is oversmoked, so this is good to know
I tried the Cajun Family Traditions that was mentioned earlier in the thread recently when I didn’t have access to Johnson’s Bouncaniere and I thought it was decent. Johnson’s is my go-to though.
Posted on 3/19/25 at 8:17 am to Lsudx256
I was with you until you said Manda. Manda is one step above Hillshire Farm and Ekrich and John Morrell
Posted on 3/19/25 at 8:18 am to AlwysATgr
quote:
Yep. IMO. only smoked sausage that deserves to be mentioned alongside Rabideaux's is Teets,
I wouldn't go that far. There are a lot of other places with great sausage.
Rod's (Church Point)
Veron's (Lutcher)
Bourque's (Port Barre)
Paul's (Ville Platte)
just off the top of my head
Posted on 3/19/25 at 8:33 am to moontigr
And Porche’s in French Settlement.
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