Andouille Suggestions

[93vpmod]

I am wanting to make some jambalaya, but my Andouille options are not good.

I remembered this thread and think I am gonna give Sam3's recipe a go this weekend...hope it turns out half as good.

http://www.bbq-brethren.com/forum/showthread.php?t=197448

Any other suggestions out there? Make your own or order online???

 

[gtr]

^^^I'm glad you posted that link. I was wanting to try that recipe and forgot all about it. I will almost always say homemade is a better choice than store bought.

 

[Swine Spectator]

The real deal:

http://www.cajunsausage.com/products.htm

 

[93vpmod]

The real deal:

http://www.cajunsausage.com/products.htm

Thanks Swine Spectator, I thought that suggestion may come my way!

 

[sam3]

I am wanting to make some jambalaya, but my Andouille options are not good.

I remembered this thread and think I am gonna give Sam3's recipe a go this weekend...hope it turns out half as good.

http://www.bbq-brethren.com/forum/showthread.php?t=197448

Any other suggestions out there? Make your own or order online???

Feel free to shoot me a PM or ask here online with any questions.

That was 10lbs I made, pork butts were $1.79/lb on sale.

 

[Guest]

We typically don't use andouille in our jambalaya. We use a finer ground, milder smoked pork sausage. Andouille is more commonly found in gumbos and red beans. Although, I'm sure andouille would taste fine in a jambalaya. A store bought smoked kielbasa will be in the ballpark, but that andouille recipe would probably be better.

Don't let the sausage stop you from making a jambalaya. Here in the jambalaya capital of the world, the only protein allowed is chicken at the jambalaya festival. I personally add sausage to my jambalaya and think it adds a great flavor, but you can make good jam without it.