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62kevin
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 Posted: Sun Dec 23, 2007 8:05 am Post subject: andouille sausage |
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| 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: 356
Location: Richmond, CA
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| Posted: Tue Dec 25, 2007 12:30 am Post subject: Re: andouille sausage |
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| 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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| Posted: Sun Jan 06, 2008 5:47 pm Post subject: Re: andouille sausage |
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| 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
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| Posted: Mon Jan 07, 2008 10:09 pm Post subject: andouilly sausage |
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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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