Savoie's Andouille Sausage

It's not bad if you can't get anything else I've made many batches of red beans and several gumbos with it. It'll work just fine.

With your limited choices that's a good one. I usually pick up verons sausage but I am in the middle of this mess down here.

Like others have mentioned, it is passable. It definitely isn't like a true specialty shop made andouille like you'd get at Baileys or Jacobs in Laplace where the meat is chopped and coarse ground instead of finely ground. Also the smoke flavor of Savoie's is more chemical than the actual smoking process.

I've used it in beans, jambalayas, gumbos etc. and it works fine, is way cheaper than specialty shop andouille and is easily found at most local supermarkets.

If you're out of state, that's worlds better than the Aidell's I used to have to buy

I would recommend calling Wayne Jacobs in Laplace, La and get some shipped to you. I think they said it stays good (fresh?) during shipping. Other smoke houses around the state also ship. Might be worth trying.

One of my brother-in-laws lives just outside Atlanta and every time he comes back to N.O. he makes it a point to buy good Andouille, Boudin, some fresh shrimp and get some packages of Camelia Red Beans and CDM coffee to bring back with him when he heads home.

The thing he seems to miss the most are the Hubig's Pies that are no longer being made. They were a local favorite.

It's not down-home 100% authentic andouille or as good as what some of those small smokehouses and meat markets put out, but it'll pass if I can't get the real deal. It's still Louisiana smoked sausage and trounces the sausage available from the national brands.

There are several "mass produced" brands of Louisiana sausage that are similar in that regard. Savoie's, Richard's, Manda, etc.