Cajun Grocer help

quote:

---

we don't have access to a lot of the local types of Cajun ingredients

---

There’s a Cajun meat company store in Marietta

quote:

---

conecuh sausage

---

Not what I would call cajun also not what I would call good by any means...terrible stuff.

quote:

---

Not what I would call cajun

---

It’s better than Savoie’s and Manda’s

quote:

---

I'd grab:
Cajun Chef tabasco peppers in vinegar
Several cans of Blue Runner beans.
Cajun Power Garlic sauce.
Crystal hot sauce.
DoubleD smoked sausage.
Jack Miller's BBQ sauce.
Louisiana Fish fry and shrimp fry.
Oak Grove jambalaya and dirty rice mix.
Steen's cane syrup.
Tony's creole seasoning.
Zatarain's creole mustard.

---

Awesome...thank you! Of the options, is there an andouille you'd put above the others?

Slap ya moma

quote:

---

Of the options, is there an andouille you'd put above the others?

---

Of those options, I would go Poche's, but I'm not a connoisseur. I prefer smoked sausage in my gumbo.

Instead of paying for the product and shipping, you could make your own Jack Millers clone:

Ville Platte Barbecue Sauce (Jack Miller Clone)

This homemade sauce is very similar to the two famous Ville Platte barbecue sauces, Jack Miller's and Pig Stand. I reverse-engineered this recipe based on the ingredients lists and some knowledge of how my grandfather made a similar sauce.

This was my first attempt, but I believe the result is as close to those two sauces as those sauces are to each other. Pig Stand is slightly sweeter.

1 cup yellow mustard
1 cup vegetable oil
2 1/2 cups dried chopped onions (8 oz by weight)
5 cups warm water
10 oz bottle Worcestershire sauce
1 cup catsup
6 Tbs tomato paste
3/4 cup chili sauce
6 Tbs sugar
1/4 cup margarine
2 tsp garlic powder
2 tsp smoked paprika
1 tsp Louisiana hot sauce
1 tsp chili powder

Pour warm water over the dried onions in a bowl and allow to rehydrate for 30 minutes.

Into a pot of suitable size, put the all of the ingredients, including the onion water, and simmer for 2 hours or more, until the onions are very soft.

For basting sauce, take a portion of the sauce and add an equal amount of vegetable oil and heat. Use the top part of this mixture (the oil) for basting on the grill. The thicker sauce on the bottom can be painted on the meat during the last few minutes of cooking or served with the meat as a table sauce.

Yield: 2 quarts
Source: Stadium Rat

You can also try NolaCajun. They offer some similar products but some different items as well. I’ve also found them to have better customer service than Cajun Grocer in the past.