Posted: 9/11/2025 5:53:21 PM EDT
| Watched an episode on TV that had them on it . Was wondering if my Cajun/Coonass neighbors had an opinion . I’m mainly looking for great Andouille and Tasso . Your opinions and suggestions are welcome . I know these type threads are slow , but I am patient. Thanks in advance |
every gun makes its own tune
| I've never heard of them. As far as smoked sausage goes, my favorite around here is Rabideaux's. For Tasso, I normally just grab Savoie's or Richard's. With that said, I just looked at their site and it looks great. |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
|
Originally Posted By CajunMojo: I've never heard of them. As far as smoked sausage goes, my favorite around here is Rabideaux's. For Tasso, I normally just grab Savoie's or Richard's. With that said, I just looked at their site and it looks great. Thanks for the reply , sir ! |
every gun makes its own tune
|
Originally Posted By ColdSmoke: Wayne Jacobs is very famous for its andouille. I have heard rumors they throw a few stalks of sugar cane in the with the smoking wood to give it that old school flavor. That’s my understanding that they are very good . |
every gun makes its own tune
| FYI, last time I did a gumbo, I tried Cajun brand tasso and I found it was better than Richard's and Savoy's which I normally use. Had a deeper smoky flavor. I'll be using that from now on. |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
|
Originally Posted By CajunMojo: FYI, last time I did a gumbo, I tried Cajun brand tasso and I found it was better than Richard's and Savoy's which I normally use. Had a deeper smoky flavor. I'll be using that from now on. Thank you sir ! Tasso is good flavoring in a whole lotta stuff |
every gun makes its own tune