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Jacob’s Andouille

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From Jacob's Andouille

On my last day in Louisiana last month I decided to drive out to Laplace before going to the airport, to visit the self proclaimed “Andouille Capital of the World.” I originally meant to go to all three big one’s, those being Jacob’s, Bailey’s, and Wayne Jacob’s, but I only made it to Jacob’s, I decided I would rather chill out and explore some back roads in the area before a miserable day of air travel.

I did make it to Jacob’s and brought back some Andouille and Tasso to take home with me.

Jacob’s Andouille
505 West Airline Highway LaPlace, LA 70068
1-985-652-9080
Toll Free: 1-877-215-7589

The drive to Laplace from New Orleans is beautiful, driving over the wetlands and on the fringe of Lake Pontchartrain, I really enjoyed the fresh spring air and the sunshine.

Jacob’s is a short drive from I-10 at 505 W. Airline Drive, about a 40 minute drive from New Orleans and about 20 minutes doubling back to the airport.

Another option, like I said in an earlier post, if you don’t have time to make the commute to Laplace before returning home, head to Cochon Butcher in the warehouse district, they’re producing awesome Andouille, Tasso, Boudin, you name it.

From Jacob's Andouille

Jacob’s is a small storefront off of the often busy Airline dr., and if you’re not hungry for Andouille….there is a Taco Bell and Burger King across the street, kind of a buzz kill but I managed to block it out. No corporate swine please, just swine.

From Jacob's Andouille

Here is the pig on their front porch.

From Jacob's Andouille

By the way, my new ride was waiting for me in the parking lot.

From Jacob's Andouille

Upon entering Jacob’s you are of course slapped with a wonderful smoke aroma as should be expected. Here is the menu of their smoked items.

From Jacob's Andouille

I went for the Andouille and Tasso, pork of course, although they offer more health conscious versions of both, using Turkey and Chicken. Here is the beautiful pork Andouille in the case.

From Jacob's Andouille

Here is one of the cases of miscellaneous smoked items, check out the smoked pig tails.

From Jacob's Andouille

I paid for my Andouille & Tasso and packed them into my suitcase for the flight home. (By the way, that suitcase will smell like Louisiana smoked meats for the entire length of it’s use!)

I also drove around back to check out their trailers filled with Pecan wood which Jacob’s uses exclusively.

From Jacob's Andouille
From Jacob's Andouille

When I arrived home I had to pull out the Andouille and Tasso to sample and take some pics. Jacob’s Andouille is slow smoked with Pecan for 10-12 hours until it is a deep Mahogany color. Jacob’s has been family owned and operated since 1928.

From Jacob's Andouille

The Andouille’s flavor is very good, a wonderful level of heat, not too much, not too little, and a phenomenal level of smoke flavor. The pork is coarsely chopped and stuffed into fresh beef casings and is almost 2 inches in diameter. (Here is my homemade Andouille sausage recipe)

From Jacob's Andouille

I was less impressed with the Tasso.

From Jacob's Andouille

Although it had a profound Pecan smoke flavor, as well as a great texture, I thought that it really lacked seasoning. It just tasted like smoked pork, which would still be great for throwing into a pot of beans, but I actually much prefer my homemade Tasso recipe. I was kind of proud of myself with that conclusion.

I made a great pot of Red Beans the next day with these ingredients, recipe and photos coming soon!

Be sure to check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!

Related Posts:

Andouille Sausage Recipe
Tasso Recipe
Cochon Butcher
Cochon Restaurant

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Recipes

Andouille Sausage

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This is my latest batch of Andouille, I’m very happy with it. I used my recipe for Andouille but I changed my smoking technique a bit. I recently bought a Bradley Smoker, which now gives me the option of cold smoking which I did here. I smoked this batch at 90-100 degrees F for 10 hours with Pecan wood smoke, then I let it hang in the refrigerator for 3 days, to continue to cure and dry out a bit.

I cut into one link so that you could see the coarse texture. I hand chopped half of the meat from a 5 pound Boston Butt into small cubes, and ground the other half. I also added additional fat which I cubed, as you can see in the cut link.

This is not a paid advertisement for Bradley smokers. I love this contraption. It has a mechanism that feeds the compressed woodchips, called bisquettes onto a small hotplate that makes a perfectly clean smoke for 20 minutes then dumps the spent bisquette into a bowl of water, while feeding a new one onto the plate. There is a heat element in the smoke tower, that allows you to control the temperature. You can fill the smoke generator up with bisquettes and let it run for 8 hours without even touching it. It works so well that it almost takes the fun out of it for me. 🙂 I’m so used to tending the fire.

The only downside that I’ve found with this smoker so far is that you’re locked in to buying their Bisquettes“>bisquettes, but you can get them relatively cheaply on the net, about $15 dollars for 48 bisquettes. I paid around $300 for the smoker, which I thought was a steal. I first read about it in, what is in my humble opinion, the best cookbook to come out in years, Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Detroit area Chef Brian Polcyn. Their recommendation really paid off, I really love my new toy.

Be sure and check out my ever growing Index of Creole & Cajun Recipes!

Related Posts:

Jacob’s Andouille

For more on Andouille see Jason Perlow’s All About Andouille post at Off the Broiler!

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Recipes

Chaurice Sausage

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From Nola Cuisine

I made a small batch of Chaurice today to go into tonight’s Gumbo, and as a side for Monday’s Red Beans & Rice. Chaurice sausage is a fresh, highly spiced Creole sausage. For my more in depth post about Chaurice see this post. The one pictured on both posts is today’s batch, using the recipe below. I can’t wait to use it.

Chaurice Sausage Recipe

3 lbs Pork with plenty of fat (I use Boston Butt) Cut into 1 inch cubes
1 Medium Spanish Onion, Chopped
3 Tbsp Fresh Garlic, Minced
1 Tbsp Fresh Thyme Leaves, Chopped
4 Tbsp Paprika
1/2 tsp Cayenne
1 tsp Cumin
1 Tbsp Kosher Salt
1 tsp Crushed Red Pepper
1 tsp Fresh Ground Black Pepper
4 tsp Chili Powder
1/4 tsp Ground Allspice
1 pinch Meat Curing Salt (Optional) (Here is what I use: http://www.butcher-packer.com/pg_curing_dq.htm)

Combine all ingredients in a large bowl and toss thoroughly.
Cover and let stand in the refrigerator overnight (this step is optional).
Place all of your grinding equipment in the refrigerator 1 hour before grinding. Using the 1/2″ die for your meat grinder, grind all of the ingredients. Alternatively you could finely mince the ingredients in a food processor or by hand. Cook a small patty to taste for seasonings, reseason if necessary. Follow my instructions for Linking Homemade Sausage. I make my Chaurice into about 10 inch lengths. When finished, I vacuum seal the links into individual portions and freeze. They will keep indefinately in the freezer.

Be sure and check out my ever growing Index of Creole & Cajun Recipes!

Other Sausage and Seasoning Meat Recipes on Nola Cuisine:

Andouille Sausage
Tasso Recipe
Pickled Pork

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