re: What kind of sausage you use in red beans &amp; rice?

Posted by AlxTgr

Kyre Banorg

Member since Oct 2003

84239 posts

Posted on 3/2/20 at 3:30 pm to Rip N Lip

quote:
Conecuh

Which flavor?

I think Hickory Smoked is all our stores have.

Posted by El Mattadorr

Member since Mar 2019

2374 posts

Posted on 3/2/20 at 3:39 pm to CoachChappy

quote:
I use smoked deer sausage from my freezer

This baw gets it.

Posted by AlwysATgr

Member since Apr 2008

19013 posts

Posted on 3/2/20 at 3:43 pm to Crescent Connection

Rabideaux's Smoked Andouille.

Not only for red beans and rice but gumbo, jambalaya, shrimp and grits.

Kartchners smoked is very good as is Teets.

As for mass-marketed, Tony Chaceries and New Orleans Smoked Sausage.

Posted by LSUvegasbombed

Red Stick

Member since Sep 2013

15464 posts

Posted on 3/2/20 at 3:47 pm to Lester Earl

quote:
he hogs 4 a cause brand.

i thought it tasted strange the one time I used it

Posted by t00f

Not where you think I am

Member since Jul 2016

99871 posts

Posted on 3/2/20 at 3:54 pm to Crescent Connection

Chris specialty meats or one from The Place.

Posted by Demshoes

Up in here

Member since Aug 2015

10509 posts

Posted on 3/2/20 at 4:45 pm to Crescent Connection

Trying Trader Joe's chicken andouille in white beans tonight. Mixed in with some Richard's.

Posted by lilsnappa

Red Stick

Member since Mar 2006

1831 posts

Posted on 3/2/20 at 4:48 pm to Athis

quote:
Make sure you remove the wrapper/paper skin on sausage

That's only the large Andouille, not the smoked sausage.

Posted by Nicky Parrish

Member since Apr 2016

7098 posts

Posted on 3/2/20 at 4:50 pm to Athis

quote:
Make sure you remove the wrapper/paper skin on sausage

Veron’s - I know their andouille says it on the package. Not sure about the smoked sausage.
For smoked sausage I like Bourgeois‘.

Posted by monteandmakers

New Orleans

Member since Dec 2014

187 posts

Posted on 3/2/20 at 5:34 pm to Crescent Connection

I use the in-house smoked andouille from Rouses. The kind that comes on a styrofoam plate and wrapped in plastic. It has good flavor and is a nice coarse grind.

This post was edited on 3/2/20 at 5:46 pm

Posted by bigwheel

Lake Charles

Member since Feb 2008

6491 posts

Posted on 3/2/20 at 7:43 pm to monteandmakers

Venison

Posted by tewino

Member since Aug 2009

2431 posts

Posted on 3/2/20 at 8:10 pm to Stexas

quote:
...but in a pinch I'll use Rabideaux's

That's pretty strong if you're using Rabideaux's "in a pinch". That's my gold standard.

Posted by Stexas

SWLA

Member since May 2013

6548 posts

Posted on 3/2/20 at 8:29 pm to tewino

I mean for processing the deer. Their regular pork sausage is the best I’ve found but for deer sausage I prefer Hollier’s processing and seasoning.

Posted by LSUEnvy

Hou via Lake Chas

Member since May 2011

12387 posts

Posted on 3/2/20 at 10:16 pm to Crescent Connection

Rabideauxs

Posted by Rouge

Floston Paradise

Member since Oct 2004

137763 posts

Posted on 3/2/20 at 10:51 pm to oldcharlie8

quote:
teet's

yessir

Posted by jimbeam

University of LSU

Member since Oct 2011

75703 posts

Posted on 3/2/20 at 11:51 pm to Crescent Connection

Teets

Duh

Posted by CHEDBALLZ

South Central LA

Member since Dec 2009

22732 posts

Posted on 3/3/20 at 6:23 am to Crescent Connection

I use smoked pork sausage from Ken's Deer Butcher Shop. He sells it at the Central Lafourche Market on Saturdays not during deer season.

Posted by TigerstuckinMS

Member since Nov 2005

33687 posts

Posted on 3/3/20 at 7:59 am to Crescent Connection

I use either Richard's or Veron's and I use sausage, tasso, and andouille. The tasso and sausage get chopped fine and go in at the front end to get smoked flavor in everything. The andouille goes in toward the end to avoid drying out.

I love the sausage from Elliot's Slaughterhouse in Morse, but it's a little hard to get your hands on it on this side of the river.

This post was edited on 3/3/20 at 8:02 am

Posted by smoked hog

Arkansas

Member since Nov 2006

1887 posts

Posted on 3/3/20 at 9:06 am to TigerstuckinMS

I know I don't quite have the coonass street cred but honestly if you start making your own you won't want to go back.

I can't find decent andouille or boudin around here so I started making my own. The difference is shocking. I've stopped at several places in SLA and I'm not sure I've found one I like better.