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Posted: 2/28/2006 8:20:50 PM EDT
[#1]
I use it in Gumbo and in Red Beans there are normally no complaints from those who eat my cooking.
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Posted: 2/28/2006 8:23:40 PM EDT
[#2]
andouille is really good. this is making me think of boudin. hmmm
 probably wouldnt want to put that in gumbo though.
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Posted: 2/28/2006 8:24:28 PM EDT
[#3]
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Posted: 2/28/2006 8:26:57 PM EDT
[#4]
Yeah, I know, but what else am I supposed to use? I'm more likely to find a howler monkey in my ass than find andouille up here. Just started finding chorizo thanks to the ever increasing messy-can population. |
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Posted: 2/28/2006 8:27:45 PM EDT
[#5]
I think I'd rather eat escargot. 
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Posted: 2/28/2006 8:29:26 PM EDT
[#6]
you have obviously never had good boudin. 
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Posted: 2/28/2006 8:30:54 PM EDT
[#7]
I've never had it at all and considering the ingredients, I'd like to keep it that. Organ meats =
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Posted: 2/28/2006 8:32:57 PM EDT
[#8]
Make your own. It is smoked pork sausage. Recipes everywhere. Very easy, and you don't need to put it in casings.
/google it dude! |
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Posted: 2/28/2006 9:26:47 PM EDT
[#9]
My red beans n rice is a cajun-texican version that uses chorizo... no complaints so far.
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Posted: 2/28/2006 11:45:29 PM EDT
[#10]
Got a CostCo anywhere nearby? At least in Seattle, they (used to?) have a whole meat case full of different types of sausage, including Andouille. |
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Posted: 3/1/2006 12:38:28 AM EDT
[#11]
No Costco and Sam's only has brats and italian sausage.
Ethnic-type foods don't really fly around here. About the only thing ethic the stores stock is messy-can food. |
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Posted: 3/1/2006 12:42:39 AM EDT
[#12]
They should be some high end gorocery stores around there. Check by one of their deli's and ask for Andouille .
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Posted: 3/1/2006 1:10:08 AM EDT
[#13]
If the andouille ain't from Louisiana, it just ain't andouille.
Period. Don't y'all mess around with stuff you know nothing about. Y'hear? Eric The(I'mTalkingToYou,Boy!)Hun 
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Posted: 3/1/2006 1:17:27 AM EDT
[#14]
As a matter of fact, I cannot think of anywhere you can get the really good andouille outside of LaPlace, Louisiana.
Throughout most of Acadiana you can rely on the boudin, but not on their andouille, if they even choose to have it. Even here in Texas, we have to make do with second-rate andouille, which can still make up a great gumbo or jambalaya, depending on what you're using. But not what you'd expect in Louisiana. Eric The(AreYouListening,Son?)Hun
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Posted: 3/1/2006 1:50:26 AM EDT
[#15]
Eric, are you familiar with the place I linked to in the first post in this thread? It is in LaPlace.
Thinking about ordering a couple of pounds of andouille and a pound of tasso from them. |
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Posted: 3/1/2006 1:51:42 AM EDT
[#16]
 I live in BFE. Hardee's is high end dining. 
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Posted: 3/1/2006 8:52:23 AM EDT
[#17]
Yes, indeed! It's the real thing, and you would not be disappointed, my friend. Eric The(TalkAboutGood)Hun
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Posted: 3/1/2006 8:57:23 AM EDT
[#18]
 Damnit. Time to clean my friggin keyboard again.
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Posted: 3/1/2006 9:18:15 AM EDT
[#19]
Damn, damn, damn! Wrong thread.... Out of the country for two months, two weeks left to go,
and people are going to start torturing me by talking about real food. Damn you! Damn you all!!! *unstoppable boudin cravings begin* *whimper* Sam |
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Posted: 3/1/2006 7:37:18 PM EDT
[#20]
You do mean hot boudin don't you? |
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Posted: 3/1/2006 7:58:44 PM EDT
[#21]
Next time you need chorizo, try making your own. Just mix together your favorite chili powder (2 Tbls), salt (2tsp), Garlic ( I usually use enough to wipe out an entire colony of vampires, but you could start with a couple cloves, mashed), and 1 1/2 lbs ground pork. This is a pretty basic recipe. You should begin with this and then add whatever touches you like to spice it up to your taste. You can pretty much do the same with the Andouille if you want. The only thing is if you don't have a sausage stuffer (  , not that one you pervert!), you would have to go without the casing. That isn't all bad. You would still have the flavor, just not the exact texture. For this you would need 2 lbs ground pork, 4-6 cloves minced garlic (did I say I like garlic), 1 Tbls salt, 1 tsp pepper, 1 tsp cayenne pepper, 1/4 tsp thyme, 2 tsp paprika, 1/4 tsp sage, 1 bay leaf crushed, and 2 tsp liquid smoke-hickory flavor. Mix all this up and roll into meatballs. Brown and use in recipe of choice. Not as good as the real thing, but I think it works pretty well in a pinch.Damn, now I'm hungry. |
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Posted: 3/1/2006 11:30:32 PM EDT
[#22]
If you can't find it, you can always substitute Hot Links or Linguisa (sp)..
I make my own Boudin  Made 20# of Brats for the Super Bowl...Yummy |
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