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What kind of sausage you use in red beans & rice?
Posted on 3/2/20 at 2:03 pm
Posted on 3/2/20 at 2:03 pm
Have been using Richard’s pork smoked sausage for years, but after eating the red beans and rice at Manresa, I want to change (still couldn’t get an answer as of what sausage they use after emailing them). Thinking about picking up Rabideaux’s smoked. Suggestions?
32
Posted on 3/2/20 at 2:04 pm to Crescent Connection
Veron’s, all day everyday
Posted on 3/2/20 at 2:08 pm to Lgrnwd
quote:
Veron’s
Make sure you remove the wrapper/paper skin on sausage..Don't be like Athis..
Posted on 3/2/20 at 2:09 pm to Crescent Connection
I sometimes use Savoie's smoked or andouille sausage.
If I want real andouille, I'll head to Laplace and get some at Bailey's and it has so much flavor I don't have to use as much.
In a pinch I've used Hillshire Farms Polish Kielbasa but it's not my go to and usually only happens when out of state visiting with friends and they ask me to cook some red beans.
If I want real andouille, I'll head to Laplace and get some at Bailey's and it has so much flavor I don't have to use as much.
In a pinch I've used Hillshire Farms Polish Kielbasa but it's not my go to and usually only happens when out of state visiting with friends and they ask me to cook some red beans.
Posted on 3/2/20 at 2:11 pm to Athis
quote:
Make sure you remove the wrapper/paper skin on sausage
Same with Bailey's andouille. They use synthetic casings and you could chew that crap for a month and still choke on it.
Posted on 3/2/20 at 2:12 pm to Crescent Connection
The hogs 4 a cause brand. Damn good product
Posted on 3/2/20 at 2:12 pm to Crescent Connection
DD Hot.
Posted on 3/2/20 at 2:14 pm to Crescent Connection
I use smoked deer sausage from my freezer
Posted on 3/2/20 at 2:23 pm to CoachChappy
Cutrer's Meat Market pork sausage. They're out every Saturday morning at the Red Stick Farmers Market. I've gotten some nice pork chops from them too.
LINK /
LINK /
Posted on 3/2/20 at 2:24 pm to Crescent Connection
i always use the best sausage that louisiana has to offer. that's teet's
Posted on 3/2/20 at 2:26 pm to Crescent Connection
Hard to beat Rabideauxs ole boy, if you can go to the store in Iowa, they smoke that one longer than the retail version you can get
Posted on 3/2/20 at 2:28 pm to Crescent Connection
Conecuh
Posted on 3/2/20 at 2:36 pm to AlxTgr
Benoits in Brusly. That smoked flavor just permeates everything in the dish.
Posted on 3/2/20 at 2:43 pm to oldcharlie8
I like Teet's smoked pork and I also add ham hocks and tasso.
Posted on 3/2/20 at 2:43 pm to Crescent Connection
From the store I use Richard’s or Savoies. If I have my choice I use Baileys from LaPlace
This post was edited on 3/2/20 at 2:44 pm
Posted on 3/2/20 at 2:49 pm to AlxTgr
quote:
Conecuh
Which flavor?
Posted on 3/2/20 at 2:59 pm to Crescent Connection
Bailey's if I have it. Veron's if I don't.
Posted on 3/2/20 at 3:00 pm to oldcharlie8
quote:
i always use the best sausage that louisiana has to offer. that's Rod’s
Posted on 3/2/20 at 3:07 pm to Crescent Connection
I get my deer sausage made at Hollier's in Sulphur but in a pinch I'll use Rabideaux's so that's what I use.
Posted on 3/2/20 at 3:11 pm to Crescent Connection
Rabideaux’s
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