I have been wanting to get some authentic Cajun Andouille for some time now. I am usually stuck using Richard's or Savoie's, nothing against these, they are fine products but I wanted some of the real deal. On Halloween day while visiting friends in LaPlace, I axed them to take me Andouille shopping. In case you don't know what Andouille is, it is a smoked pork sausage, which is chunkier than say... Hillshire Farms, and uses REAL smoke for their curing. It was created by Cajuns to flavor their gumbos and other dishes.
Jacob's Andouille in LaPlace is an award winning boucherie specializing in Andouille of all kinds. Of course their bread winner is pork, but as you see from their menu on the wall, they have chicken andouille as well. I bought about 3 sticks of the original to take home and a small segment off of another stick to munch on while driving to Baton Rouge, This stuff is amazing. I have yet to make a gumbo with it, but I hope to next weekend.
A very small place, all the work is going on backstage. so to speak. You go to a counter and order, or you can serve yourself to the items that are in the cooler to the left. They also make boudin, tasso, Italian sausage, smoked chickens, bacon, smoked pig's tails, and cracklin's to name a few. In addition to their patient and friendly counter service, they have a very thriving mail order business as well. I have been to their site and you can order nearly everything they make from it. The Andouille mails well because it doesn't need to be refrigerated.
If you want great andouille for your cooking, you can't beat Jacob's. Gumbo, Andouille Cheese Grits, Red Beans, Jambalaya, to name a few, are awesome with the inclusion of this wonderful smoked meat. If you'd like a great Chicken and Andouille Gumbo recipe, here you go! Enjoy and be sure to check out Jacob's if in New Orleans, (it's about 15 mins. out of town, past the airport) or go to their site and have it delivered to your doorstep.
Chicken and Andouille Gumbo
1 cup cooking oil
1 ½ cup plain ﬂour
1 lb (2 cups) smoked Andouille sausage
2 lb boned/skinned chicken thighs (Diced bite size)
2 cups onion (diced)
1 cup celery (diced)
½ cup green pepper (diced)
2 cloves garlic (minced)
2 cups crushed, canned tomatoes
¼ cup green onion (sliced thin)
¼ cup parsley (chopped)
2 tbs worcestershire sauce
1 tbs hot sauce (Tabasco or Crystal)
3 bay leaves
1 sprig fresh thyme
1 tsp black pepper
½ tsp cayenne pepper
8 cups chicken stock (hot)
In a 7 qt., cast iron Dutch Oven, heat oil on MED/HI, when hot, add ﬂour and stir continuously until the roux reaches a dark brown color. Add diced onions and cook until onion is transparent, about 5 mins. then add celery, green pepper, and garlic, and cook another 10 mins.
Add chicken, bay leaves, black pepper, cayenne pepper, thyme, worcestershire sauce, and hot sauce. Stir to combine, cook 10 mins. Whisk in 2 cups of the hot stock, add the Andouille and cook 10 mins. Now add remaining stock, tomatoes, 1⁄2 the green onion, and 1⁄2 the parsley, bring to a boil for 5 mins., then turn it down and let it cook on MED/LO for an hour or more. Serve with rice, topped with remaining parsley and chopped green onions.