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andouille sausage

 
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62kevin
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PostPosted: Sun Dec 23, 2007 8:05 am    Post subject: andouille sausage Reply with quote

I've had several jambalaya dishes from different restaurants, and the flavor of the Andouille is delicious. However when I buy andouille from the butcher I can never duplicate that flavor in my own jambalaya. Can anyone recommend a cooking technique or a good brand maybe? Thank you.
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DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Tue Dec 25, 2007 12:30 am    Post subject: Re: andouille sausage Reply with quote

62kevin wrote:
I've had several jambalaya dishes from different restaurants, and the flavor of the Andouille is delicious. However when I buy andouille from the butcher I can never duplicate that flavor in my own jambalaya. Can anyone recommend a cooking technique or a good brand maybe? Thank you.


Hey, well it could be more than just your andouille that's not up to par. There could be other points that would put things off.

So far, I've had 100% great luck with Chuck's recipes:

http://www.gumbopages.com/#louisiana

There are suggestions somewhere in there for buying the correct andouille.

xo

ps - yeah here it be: http://www.gumbopages.com/food/sources.html
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Watt
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PostPosted: Sun Jan 06, 2008 5:47 pm    Post subject: Re: andouille sausage Reply with quote

62kevin wrote:
I've had several jambalaya dishes from different restaurants, and the flavor of the Andouille is delicious. However when I buy andouille from the butcher I can never duplicate that flavor in my own jambalaya. Can anyone recommend a cooking technique or a good brand maybe? Thank you.


So is this the same andouille used in French cooking? made from pigs intestines, called chitterlings (bag and pipe) in the UK?
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vlady16.1



Joined: 06 Mar 2006
Posts: 4
Location: windsor

PostPosted: Mon Jan 07, 2008 10:09 pm    Post subject: andouilly sausage Reply with quote

i would not confuse the two though the are probably related. The cajun/creole food is heavily french based but as the cajuns came from acadia(nova scotia) it is quite removed from france and there would be nothing substitutable from france.

try a justin wilson recipe as i always found his to be useful and he was an engineer too!
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