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1
Posted on 1/18/24 at 8:01 am to Bayou
My go to store bought is Conecuh, I like the smaller profile and it browns really good. My favorite from a Butcher is Ken's Deer Butcher Shop when he sells his pork sausage in the off season.
My mom get andouille for me from some guy who makes it in his back yard in Vacherie. If I'm out of the I use Verons Supermarket Andouille. If I have to buy store bought andouille I use Verons.
My mom get andouille for me from some guy who makes it in his back yard in Vacherie. If I'm out of the I use Verons Supermarket Andouille. If I have to buy store bought andouille I use Verons.
Posted on 1/18/24 at 8:01 am to rmc
dude!!! Hillshire is a smoked hotdog.
Posted on 1/18/24 at 8:02 am to Wayne Campbell
quote:
there can be only one:
Zatarain's, the soul of New Orleans.
Posted on 1/18/24 at 8:04 am to TulaneUVA
quote:
I’m also like verons
Gotta get it from Veron Market in Lutcher, La. It's way better than the veron in Rouses. The original recipe is only available in Lutcher.
Posted on 1/18/24 at 8:04 am to Bayou
This may be a dumb question, but do they sell this brand of sausage in Louisiana?
Posted on 1/18/24 at 8:05 am to Zephyrius
quote:
dude!!! Hillshire is a smoked hotdog.
I get the hate for it but it works good in some situations for me. And I'll take shite for using it, but hillshire and manda are what I use in gumbo.
If I am using anything besides those I will use Chris' Specialty Meats andouille.
My favorite sausage on earth is Vine's smoked sausage. It does not work well in a gumbo. I only eat it grilled or baked with hot sauce.
Posted on 1/18/24 at 8:07 am to Bayou
Market Basket Smoked Green Onion
Posted on 1/18/24 at 8:10 am to wileyjones
flavor and spice says it all!!
Posted on 1/18/24 at 8:11 am to migui8618
quote:
I learned the hard way with Manda in a Red Beans and Rice, it's just not made for that.
and what exactly is Manda made for?
Posted on 1/18/24 at 8:39 am to Bayou
Andouille. On the Northshore you can find Best Stop in Rouses, Bergeron's in Covington, Ronnie's in Hammond and Juneau's southwest of Franklinton in the middle of nowhere.
Posted on 1/18/24 at 8:54 am to Bayou
I make my own andouille, so that is what I use. Before that, I'd opt for andouille from Bailey's in Laplace and if I didn't have that, I'd go with your basic Savoie's smoke sausage in a pinch.
Posted on 1/18/24 at 8:57 am to Bayou
Look at this beautiful waygu smoked sausage, brether.
Posted on 1/18/24 at 9:03 am to Bayou
Anything seems to be acceptable. I’ve seen people on here use little pieces of pepperoni.
Posted on 1/18/24 at 9:14 am to fjlee90
quote:
Had a wild hair and used Conectuh last gumbo. I was surprised.
The hickory smoked has GREAT flavor and can really make a chicken and sausage gumbo sing. But it’s so greasy that it’s not worth eating. I feel like shite every time I eat conecuh sausage.
Posted on 1/18/24 at 9:30 am to Darth_Vader
They sell Conecuh at most grocery stores I have been to in Louisiana. I think it's fine on it's own, but personally don't like the flavor profile in a cajun dish, it's too smoke forward.
OP, for a gumbo savoies, rabideauxs, or richards are good. Just a personal preference, but the only times for a 'one pot dish' I am super picky on sausage is for jambalaya, white/red beans, in which case I will typically go to a local butcher shop.
OP, for a gumbo savoies, rabideauxs, or richards are good. Just a personal preference, but the only times for a 'one pot dish' I am super picky on sausage is for jambalaya, white/red beans, in which case I will typically go to a local butcher shop.
This post was edited on 1/18/24 at 10:56 am
Posted on 1/18/24 at 9:35 am to Topwater Trout
quote:
Manda is by far the best sausage in S. La. Only kind I use for everything
Posted on 1/18/24 at 9:45 am to TeddyPadillac
quote:
and what exactly is Manda made for?
Overpriced sausage poboys in Tiger Stadium.
Posted on 1/18/24 at 9:52 am to LSUballs
quote:
Rabideauxs
Posted on 1/18/24 at 10:04 am to Bayou
That Hillshire Farms extra special cajun style andouille
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