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Started By
Message
re: Which place in Louisiana makes the best Andouille
Posted on 2/22/11 at 12:11 pm to schexyoung
Posted on 2/22/11 at 12:11 pm to schexyoung
quote:
Grew up in Lafayette and we always used Heleauxs, NuNu's or Verons.
Youngsville area?
1
Posted on 2/22/11 at 12:17 pm to Boudreaux35
Wayne Jacobs in LaPlace is my favorite. They don't use preservatives and don't ship. Jacobs on Airline uses preservatives and they ship.
Posted on 2/22/11 at 3:43 pm to Catman88
quote:
LaPlace area is where you get Andouille NOT Lafayette area.
Correct. Andouille is not a Cajun specialty; it's more creole. Tasso is generally what Cajuns use instead of andouille.
Bergeron's in Port Allen has decent andouille.
Posted on 2/22/11 at 3:52 pm to GynoSandberg
quote:
In New Orleans, Butcher makes a pretty good andouille.
It's actually really good. Better than anything else I've found in New Orleans.
Posted on 2/22/11 at 3:57 pm to Y.A. Tittle
Andouille is not a cajun specialty?? It is Creole?? I think not.
"It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions."
"It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions."
Posted on 2/22/11 at 4:03 pm to charlied
quote:
Andouille is not a cajun specialty?? It is Creole?? I think not.
"It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions."
I always thought the Louisiana version also picked up a good bit from the Germans of the German Coast, which sort of starts right around LaPlace. It's a good bit different than what you'll find in France labeled as such, but not unlike some German smoked sausages.
Posted on 2/22/11 at 4:07 pm to Y.A. Tittle
In your (anyone's) opinion, what makes your favorite Andouille the best?
I'm not discounting any of the aforementioned, but I'm curious to know what makes certain Andouille more appealing.
I'm not discounting any of the aforementioned, but I'm curious to know what makes certain Andouille more appealing.
Posted on 2/22/11 at 4:20 pm to Degas
quote:I like the texture and heavy smoke of Jacobs.
I'm curious to know what makes certain Andouille more appealing.
Posted on 2/22/11 at 4:39 pm to charlied
Im not going to say Andouille is a New Orleans thing. Places in NO do not produce andouille like LaPlace.
LaPlace <> New Orleans
Does NOLA also claim Houma?
Im only stating that you get much better andouille in laplace than you get in lafayette.
Just as you will find better boudin in Lafayette than you would in Laplace.
LaPlace <> New Orleans
Does NOLA also claim Houma?
Im only stating that you get much better andouille in laplace than you get in lafayette.
Just as you will find better boudin in Lafayette than you would in Laplace.
Posted on 2/22/11 at 5:28 pm to charlied
quote:
charlied
Interesting.. I didn't really see it used until I moved to Baton Rouge.. Growing up we used smoked pork and beef sausage and tasso.
But if it's indeed Cajun, I'll certainly allow my people the credit.
Very interesting info.
Posted on 2/22/11 at 5:34 pm to biggsc
Savoies and Richards are crap. I would only feed that stuff to my dogs. Never a human being.
Up here in Shreveport the only good Andouille is Maxwell's on Line Ave.
Got some today for Gumbo this weekend.
Up here in Shreveport the only good Andouille is Maxwell's on Line Ave.
Got some today for Gumbo this weekend.
Posted on 2/22/11 at 5:36 pm to charlied
quote:
It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions."
That would be my dad's family. and explain why he had blond hair and blue eyes. Vikings did the dirty on those French women on the coast.
Posted on 2/22/11 at 5:47 pm to Zach
I will say the best three are probably
Don's in Reserve
Jacobs in Laplace
and
Poche’s out of Breaux Bridge
I still go with Don's, but Jacobs is still hard to beat, and poche's is the best from the Laffy area IMO. All three have gotten tremendous acclaim from newspapers and the like with Don's and Jacobs receiving recognition for the best in South Louisiana for many years. Poche's is what Bech uses now, but he also used both Don's and Jacobs in the past as well.
Don's in Reserve
Jacobs in Laplace
and
Poche’s out of Breaux Bridge
I still go with Don's, but Jacobs is still hard to beat, and poche's is the best from the Laffy area IMO. All three have gotten tremendous acclaim from newspapers and the like with Don's and Jacobs receiving recognition for the best in South Louisiana for many years. Poche's is what Bech uses now, but he also used both Don's and Jacobs in the past as well.
Posted on 2/22/11 at 5:47 pm to bdevill
quote:
Correct. Andouille is not a Cajun specialty; it's more creole. Tasso is generally what Cajuns use instead of andouille.
I respectfully disagree. I never heard of Tasso till I was 40 years old and I'm a Cajun from New Iberia. Andouille or fresh pork sausage with green onions from Muchemache's and other local groceries was what we used. Never Tasso. I guess that what people on the other side of Corrine Street used.
Posted on 2/22/11 at 5:48 pm to Zach
quote:
Correct. Andouille is not a Cajun specialty; it's more creole. Tasso is generally what Cajuns use instead of andouille.
No... It's actually German influenced and it was introduced to the French Creoles in NOLA, and although there is actually a French version of andouille, it's not really made the same exact way. Our andouille does not contain tripe or pig intestines.
Bech says in his book "My New Orleans" that it probably originated from the German Coast about 30 miles north of Louisiana. I believe one of the places was named "Hoffen" at one point in time.
eta... Didn't see YA Tittle's post, but I believe he is correct.
This post was edited on 2/22/11 at 6:21 pm
Posted on 2/22/11 at 6:40 pm to biggsc
Veron, for all your smoked sausage needs.
Posted on 2/22/11 at 6:44 pm to Mike da Tigah
Yes, Y.A. is correct...it was a german thing much like their influence on poboy bread.
Laplace is most certainly part of NOLA...the census and any logical person would agree its part of the greater metro area of NOLA.
Its closer than darrow is to BR and everyone sucks off Houmas House as the "best restaurant in BR"
Laplace is most certainly part of NOLA...the census and any logical person would agree its part of the greater metro area of NOLA.
Its closer than darrow is to BR and everyone sucks off Houmas House as the "best restaurant in BR"
This post was edited on 2/22/11 at 7:34 pm
Posted on 2/22/11 at 6:45 pm to Tiger Attorney
FYI, the housemade stuff at crescent pie is as good as jacob's and bailey's...they will be producing it for certain stores soon.
Posted on 2/22/11 at 6:52 pm to Tiger Attorney
quote:
Laplace is most certainly part of NOLA...the census and any logical person would agree its part of the greater metro area of NOLA.
That's where my mom and her family are from and still live there, and it's very much tied with New Orleans. My grandfather had a grocery store on the river road for years and was in NOLA on a regular basis buying produce, bread, and meat. There was little distinction to them when I was growing up. I fashion it like Prarieville is to Baton Rouge.
Posted on 2/22/11 at 6:59 pm to Tiger Attorney
quote:
and everyone sucks off Houmas House as the "best restaurant in BR"
Well hell, we have to draw it from somewhere.
Besides Brandts and Maison in BR proper it's the closest thing of that caliber that we can hang our hat on.
eta... I have not tried Le Creole yet, but I do hear good things from people I really respect, so maybe there's another one. I DO hope so.
This post was edited on 2/22/11 at 7:04 pm
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