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Posted on 1/18/24 at 10:08 pm to Bayou
id use Manda over Richards any day of the week. Richards falls apart like a house of cards
Posted on 1/18/24 at 10:45 pm to Gris Gris
quote:
I bought Conecuh once. I tasted it first and tossed it. I thought it was pretty bad and greasy.
I think it tastes OK, but to me its for breakfast only. It tastes like breakfast sausage to me. Great on a biscuit.
That said, I use local made andouille/sausage in gumbo from D&J's grocery store in Gonzales.
Posted on 1/18/24 at 10:47 pm to KleeNecks
quote:Great choices.
Teet's (Ville Platte)
T-Boy's (Mamou)
Dont miss Charlie’s in Mamou also. If you can get the hot pork, do it but usually have to call it in cause they only make it one day and it goes fast.
Posted on 1/18/24 at 11:40 pm to fjlee90
quote:
Had a wild hair and used Conectuh last gumbo. I was surprised.
Typically I’ll have some “Cajun” spiced deer sausage. That’s my go to.
It's really good in gumbo. It's all I use. The flavor and fattiness works well with it. I also love it with red beans.
This post was edited on 1/18/24 at 11:42 pm
Posted on 1/19/24 at 7:54 am to Bayou
I get what's near me. Usually it's either Iverstine, Tramonte's, or Chris' specialty meats.
For chicken and sausage, i like to use half fresh sausage, and 1/2 smoked or andouille just to change it up.
For chicken and sausage, i like to use half fresh sausage, and 1/2 smoked or andouille just to change it up.
Posted on 1/19/24 at 8:20 am to jamiegla1
quote:
id use Manda over Richards any day of the week. Richards falls apart like a house of cards
Never experienced that, but i'd rather fall apart Richards than greasy grosser hot dog Manda.
Posted on 1/19/24 at 10:05 am to Bayou
I like Conecuh because it is more rustic in texture and has an appropriate amount of smoke flavor to it wihout tasting artificial. I think Down Home is too close in texture to something like Hillshire and just fatty and or hot doggy so to speak. If I dont' have some that is processed by one of the small plants around here that do game processing, I'm generally going with Conecuh since Hightower is not out of business.
Posted on 1/19/24 at 11:32 am to Bayou
Kartchners Green Onion Roasted Garlic and their green onion Andouie.I always use both. Excellent
This post was edited on 1/19/24 at 11:37 am
Posted on 1/19/24 at 1:00 pm to TeddyPadillac
quote:
and what exactly is Manda made for?
Trotline bait
Posted on 1/19/24 at 5:49 pm to TeddyPadillac
quote:
Never experienced that, but i'd rather fall apart Richards than greasy grosser hot dog Manda.
I couldnt even brown it without it crumbling out of the casing. It tasted fine but I had to cook my gumbo a little differently because of it. maybe I got a bad batch
Posted on 1/19/24 at 6:29 pm to Bayou
I’ve come to like Verons for everything. Gumbo, jambalaya, spaghetti, or even just throw a link on sliced bread.
Posted on 1/20/24 at 1:33 pm to MasterJSchroeder
quote:
Market Basket Smoked Green Onion
Market Basket Andouille
NuNu’s Sweet Heat for fresh
Posted on 1/20/24 at 1:45 pm to Bayou
Veron, Richard's, Savoie's if you can't get any andouille from LaPlace
Double D makes some really good sausage as well. Not necessarily andouille though
Double D makes some really good sausage as well. Not necessarily andouille though
Posted on 1/20/24 at 6:32 pm to Bayou
I’ve been a big fan of Veron’s my whole life.
Iykyk
Iykyk
This post was edited on 1/25/24 at 10:14 pm
Posted on 1/21/24 at 12:53 am to Bayou
Rabideaux's. YUM
Posted on 1/21/24 at 7:11 am to Bayou
Andouille from Best Stop.
Posted on 1/21/24 at 7:54 am to Bayou
Verons SS and andouille from their store in Lutcher. The Verons brand they sell in your local grocery, just isn’t the same.
Posted on 1/21/24 at 7:55 am to la_birdman
Where can you buy dat at?
Posted on 1/21/24 at 8:00 am to Bayou
use a combination of fresh and smoked
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