The Best Andouille

[Iamonia]

O-K....here's an opportunity for all you Louisiana folks to provide some real important information!

Who makes and sells the very best Louisiana andouille sausage? Where are they and do you know if they can ship it? Or....can you bring 10-20 lbs. to the Bama Mudfest? :banana: ......just kidding.

Last summer I was in N.O. for a conference, and ended up taking about
10 lbs. of andouille home from some store in La Place that I found on the internet. It was really, really good, and everybody that I gave some to or shared some with said it was some of the best sausage they ever had. Taking it and slicing off a piece to eat with a cold beer was a great poolside appetizer last summer! That stuff in a shrimp boil was the best ever! See, the thing is that what a lot of folks here including me thought was......that andouille was just another spicey sausage with a texture like italian sausage. Evidently that is not true andouille, as the andouille that I took home was more like smoked, spicy "chunky" sausage. We're learning!

Y'all tell us what you think. Thanks.

And by the way.....about this "boudan" stuff.....what is it? Also, I ain't eatin' nothin' called "head cheese" no matter how good y'all say it is!

[Cajun_in_GA]

Savoie's works good for me. can be had at publix

[Coot]

Originally Posted by Iamonia

And by the way.....about this "boudan" stuff.....what is it? Also, I ain't eatin' nothin' called "head cheese" no matter how good y'all say it is!

It is spelled Boudin. IMO, If you want to WOW some folks with some cajun food, then Boudin is more of a treat than Andouille. You can do a google search on both and find plenty of sites where you can order it.

Here is a link explaining Boudin:

http://www.cajungrocer.com/fresh-foo...c-1_15_32.html

All Andouille is good, but I normally buy Savoie's and their Tasso is awesome too which I put both in my Duck, Chicken, Andouille, and Tasso Gumbo.

[Coot]

[quote=Iamonia;38001] That stuff in a shrimp boil was the best ever! quote]

PS, Most cajuns use regular smoked or hot sausage in shrimp and crawfish boils and I often use deer sausage, but Andouille can get very expensive to be using in a crawfish boil.

[dukhuntr]

I can't remember the name of the people that made it, but anywhere that gets seafood from "Posiden" ,seafood distributor, can get a real good Andouille sausage.

[Iamonia]

Originally Posted by Coot

It is spelled Boudin. IMO, If you want to WOW some folks with some cajun food, then Boudin is more of a treat than Andouille. You can do a google search on both and find plenty of sites where you can order it.

Here is a link explaining Boudin:

http://www.cajungrocer.com/fresh-foo...c-1_15_32.html

All Andouille is good, but I normally buy Savoie's and their Tasso is awesome too which I put both in my Duck, Chicken, Andouille, and Tasso Gumbo.

Sorry about the mis-spell! O-K ....so who makes the best boudin also? I'll look for the Savoie's here at Publix, but I figured some of you would have a favorite local meat market that makes the andouille ....and the boudin. When I make the trip to p/u my boat I might try to bring some andouille and boudin home if I can find it somewhere not too far out of the way!

[Cajun_in_GA]

amen

Andouille is great to cook with etc. Gumbos, i put some in red beans and on and on.

If you want to chow down on something just to eat as a appetizer etc good Boudin is the bomb. The best stuff comes from around Lafayette LA that I have had.

For a crawfish boil use regular hillshire farm smoked sausage etc as sausage. Cheaper and will taste better believe it or not. The key to the boil is the right seasoning and do not overcook the goods.

Zatarans powder mix is the only way to go.................Here it is
http://www.thecajunconnection.com/za...sack4-5lb.html

[Coot]

Originally Posted by Iamonia

Sorry about the mis-spell! O-K ....so who makes the best boudin also? I'll look for the Savoie's here at Publix, but I figured some of you would have a favorite local meat market that makes the andouille ....and the boudin. When I make the trip to p/u my boat I might try to bring some andouille and boudin home if I can find it somewhere not too far out of the way!

The best boudin joints are in SW LA......


Are you sure you don't want to try some Hog Head Cheese? :crazy:

[Lawman]

I covered the boudin ground a while back

http://www.mudbuddy.com/forum/questi...boys-3064.html

The stuff from The Best Stop was very good. I should have filled up a 48 Qt Ice chest with that stuff. Its all gone now but If I make another trip to LA you can bet your ass I'll stop there again.

This link was in my post and it was helpful.


http://www.boudinlink.com/

[Coot]

Do you really want to know what Andouille is made of!

Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouille is composed primarily of the intestines and stomach.

Taken from this site:

http://en.wikipedia.org/wiki/Andouille

(O.K. - It's Monday and I am getting bored at work! :crazy:)

[BoatDR]

Yea I agree with what they have said about the andouille, however I much prefer the Richards brand. Savoie is ok, and thier tasso is damn good and HOT. And as far as store bought goes the Tony Cachere's is pretty good too.

[BoatDR]

Originally Posted by Coot

Do you really want to know what Andouille is made of!

Andouille is a spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig: for example, traditional French andouille is composed primarily of the intestines and stomach.

Taken from this site:

http://en.wikipedia.org/wiki/Andouille

(O.K. - It's Monday and I am getting bored at work! :crazy:)

HAHA........If ya really wanna see him turn green, tell him how they make hog head cheese!!!!

[Coot]

Originally Posted by BoatDR

HAHA........If ya really wanna see him turn green, tell him how they make hog head cheese!!!!

I wanna see him turn Green! :bananalama: Coon Asses will eat just about anything.

Head cheese (AmE) or brawn (BrE) is in fact not a cheese, but rather a terrine of meat from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. It may also include meat from the feet and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as soucemeat, particularly if pickled with vinegar.

Historically the cleaned (all organs removed) head was simmered to produce a gelatin (which would form from the bone marrow) containing any incidental meat which came off the head. The more modern method involves adding gelatin to meat, which is then cooked in a mould.

http://en.wikipedia.org/wiki/Head_cheese

The highly seasoned Hog's Head Cheese is very popular as a cold cut or appetizer. A pig's foot provides the gelatin that sets the cheese, and vinegar is typically added to give a sour taste. It is something of a staple of soul food, and may also be known as souse meat or simply souse.

[willydiver]

Try and google up Herbert's for some good mail order boudin.
http://www.hebertsmeats.com/
My Coon-Ass boss was born and breed in Cut Off, LA. He approves, so it must be the right stuff. We fight over it when he gets a box in. Great stuff, just don't ask too many questions on the content, ha ha!
WD

[Iamonia]

Originally Posted by Coot

I wanna see him turn Green! :bananalama: Coon Asses will eat just about anything.

Damn....if it's made of that, y'all WILL eat just about anything! I've eaten chitlins before, but I don't know about that hog head cheeze...no way. I ate the chitlins just to be nice at a "ghetto Christmas" lunch at work many years ago (the collards, sweet taters, and neck bone dressing was real good.)....and the first 4 letters of CHITlins described the smell perfectly! Had to put lots of hot sauce on 'em.

By the way, what's the difference between a "Coon Ass" and a native Louisianan?

[ALMODUX]

As far as I know, (and I have both Cajun AND Coonass friends), Coonasses are gulf-coastal (not just LA) rednecks that cannot trace lineage back to the Acadian Frnech...thus keeping them from calling themselves Cajuns.....I spent over five years living along the coast from Alabama to Mississippi to Louisiana, and figuring out who was what was a chore...you call some folks a redneck, and you'll fight. You call them a coonass and you're buddies....but call a Cajun a coonass, and again, you'll fight.:crazy:

[Coot]

Originally Posted by Iamonia

Damn....if it's made of that, y'all WILL eat just about anything! I've eaten chitlins before, but I don't know about that hog head cheeze...no way. I ate the chitlins just to be nice at a "ghetto Christmas" lunch at work many years ago (the collards, sweet taters, and neck bone dressing was real good.)....and the first 4 letters of CHITlins described the smell perfectly! Had to put lots of hot sauce on 'em.

By the way, what's the difference between a "Coon Ass" and a native Louisianan?

LOL! I don't care to get into any coon ass vs. cajun debate.

We use to fry chitlins (a/k/a cracklins) at our annual dove hunts on Labor Day weekend. We would go to the butcher and buy some pig fat, skin on and deep fry it outside in a big cast iron pot on our crawfish burner then season it with Tony Chachere's. We would normally cook up a pot of gumbo too and sometimes roast a whole pig! Yum, Yum.

BTW - Soul food is hard to beat!

[Iamonia]

Originally Posted by Coot

LOL! I don't care to get into any coon ass vs. cajun debate.

We use to fry chitlins (a/k/a cracklins) at our annual dove hunts on Labor Day weekend. We would go to the butcher and buy some pig fat, skin on and deep fry it outside in a big cast iron pot on our crawfish burner then season it with Tony Chachere's. We would normally cook up a pot of gumbo too and sometimes roast a whole pig! Yum, Yum.

BTW - Soul food is hard to beat!

Man, some folks would eat a pig from the snooter to the pooter! I think that you may have chitlins and cracklins confused. Chitlins are the intestines and they have to be washed thoroughly inside and out, then they are sort of boiled/stewed and then maybe fried....at least from what I have tasted/eaten.....and they still had that aroma of ......ummmm.....well, lets just say the same aroma as when you get behind a livestock 18 wheeler hauling hogs in the interstate! Still want some?

I'll eat them cracklins, or pork skins or whatever anyone calls them.

Here's what your wikapedia reference says:
Chitterlings (often pronounced and sometimes spelled chitlins in vernacular) are the large intestines of a pig that have been prepared as food. They are a type of offal. Chitterlings are carefully cleaned before they are cooked by boiling or stewing, and are often battered and fried after the stewing process.

Coot.....you coming to Alabama?

[Coot]

Thank you for the correction. I always thought they were the same.

No, I am not coming to BAMA. Wish I were as it sounds like fun, but I have a fishing tournament that my boss and I are fishing in on August 10th and 11th.

[BoatDR]

Originally Posted by Coot

Thank you for the correction. I always thought they were the same.

AAWwwwww, HELL NO........there are very few parts of a pig that I dont eat, and chitlins is one of em.

[Cajun_in_GA]

willydiver.......cut off is down da bayouuuuuuuu

i have peeps there also.

[Coot]

Originally Posted by BoatDR

AAWwwwww, HELL NO........there are very few parts of a pig that I dont eat, and chitlins is one of em.

Yeah, How about pig feet!

Do you eat pickled pig feet?

[Cajun_in_GA]

I like pretty feet on my woman but u can keep yo pig's feet

[sandman7655]

richard's is hard to beat for retail brand.you cant beat some good hogs head cheese either.damn yaw making me wanta head to cocodrie.

[ALMODUX]

I don't know about andouille, but that was some doggone great boudin at the roundup!:Banane34:

[Iamonia]

Originally Posted by ALMODUX

I don't know about andouille, but that was some doggone great boudin at the roundup!:Banane34:

I had some of it and agree...it was delicious and now I know what boudin is! I know that the gathering to hear R.J. was really for the dealers, and I didn't mean to impose by sitting there and listening, but it was good information to hear and learn.....especially for new motor owners like me. So when the boudin plate got passed to me, I glady and graciously accepted. Thanks for sharing it, and thanks to whoever supplied and cooked it! If I can find some next week, without having a big detour when I travel to GT, I will be bringing some home!!


Almo......how about a big boudin cookin'/grillin' next year at the event starting late morning and going for a good part of the day? Heck.....somebody just cook it there and sell it by the link for lunch!

[BoatDR]

Originally Posted by ALMODUX

I don't know about andouille, but that was some doggone great boudin at the roundup!:Banane34:

Maby next year if yall give me more than a 24 hour notice I can bring up some really good stuff!!!!!

[ALMODUX]

Man, I'm all for a cajun grill goin' on, but my food vendor will probably be ticked for lack of business.

[Cajun_in_GA]

Bill..........U got to let us boil shrimp and a few other things next year. It would be off the chain.................!!!!

People will drive just for the food :Banane34:

And the mud of course........... :Banane21:

[ALMODUX]

I would love for us to have our own boil, etc....but you gotta remember how busy everyone was and how pressed time was.....logistics for something like that can get tough in the midst of boat demos, customers, etc.:crazy: I actually started out with some similar stuff on the table, but realized I'd have to trim to a manageable number of items to accomplish the end result of the day. If this thing grows much more, I'll have to hire someone to manage all of the logistics, vendors, etc. on demo day, just so I'll be able to actually visit with folks and give demos. Last year, I demoed a lot. This year, I gave two rides....all I had time for.:crazy: It's all good and I can't wait for next year, but there will be even more planning involved and help to be lined up. We have to remember that as much as we LIKE to do all of that stuff, we're there to help customers and run boats.:damm:...J/K, because running demos is the funnest part of it all, for sure.