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.
505 West Airline Highway LaPlace, LA 70068
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.
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.
Here is the pig on their front porch.
By the way, my new ride was waiting for me in the parking lot.
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.
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.
Here is one of the cases of miscellaneous smoked items, check out the smoked pig tails.
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.
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.
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)
I was less impressed with the Tasso.
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!
Andouille Sausage Recipe