WHAT IS ANDOUILLE?
You may have heard of Andouille, but do you know what it is? First, lets talk about how to pronounce Andouille. It is pronounced, aan·doo·ee, and most people say it is of French origin, although some say German. . Andouille differs from the fresh sausage you find in the grocery store, and even the Andouille found in France. First, it uses a very coarse grind and chunks of meat. French Andouille is often filled with organ meats such as tripe, as it was made to make use of the leftover parts of the pig. Cajuns, however, primarily used pork butt which made it leaner and removed the strong iron flavor. Instead of seasoning with wine and onions like the French, Cajuns used garlic, salt and a bunch of other spices and it is then smoked for up to 12 hours or even more.
WHERE DID ANDOUILLE COME FROM?
Both the French and Germans settled in Louisiana with the current day Creoles and Cajuns. The Creoles descended from French, Spanish, African and others who settled in New Orleans while Cajuns descended from French Acadians expelled from present day Nova Scotia in 1755. Germans settled in Louisiana as early as 1722 on the Mississippi River north of New Orleans in what is called the German Coast, in present day River Parishes of Louisiana, St John, St James, St Charles and Ascension Parishes. Both brought their sausage making skills to the area and crafted sausage the old world way.
However Andouille got to present day Louisiana, it is a staple in Cajun and Creole cuisine and found throughout the state.
Andouille Trail
I visited River Parishes for a few days and had the opportunity to try out some of the places that make and serve Andouille, and you can as well. River Parishes Louisiana has made it easy for you to hit the Andouille Trail. From Meat Markets to Restaurants and immersive cooking experiences where you can learn to cook Cajun foods, they have a page that lists of some of the best places to sample this savory treat.
Wayne Jacobs Smokehouse
For 75 years Wayne Jacobs Smokehouse has been making and smoking Andouille in La Place Louisiana. Since Nolan “Nat” Jacob began his smokehouse in April 1950, the business has evolved to what it is today, a full restaurant and meat market where everything from Andouille, Smoked Sausage, Bacon, Tasso and Chicken are sold.
The restaurant menu has daily specials and favorites like gumbo, smoked ribs and brisket. I have to tell you whatever you order make sure to get the craklin corn bread, it is delicious. Current owner Chef Jarred Zeringue, born in nearby Vacherie, acquired the business in 2016 but made sure to keep the family’s recipes authentic.
He still smokes the Andouille in cypress smokehouses and has written a cookbook called Southern and Smoked. He also has his own line of seasonings called Circle Z, both can be purchased at this restaurant or online.
Oak Alley Plantation, Restaurant and Inn
Built in 1839, Oak Alley Plantation is on the National Register of Historic Places and currently operated by the Oak Alley Foundation and welcomes between 600-900 visitors daily. The facility also has 9 cottages for rent where you can stay on the grounds as well as a restaurant that serves breakfast and lunch. Local dishes served with Andouille of course on the menu. The food is fantastic and while you are there you can take the tour and explore the grounds. I spent the night at Oak Alley and really enjoyed touring this historic property and hearing about the history.
Spuddy’s Cajun Foods
Spuddy’s is an experience. Maitland John Faucheux III, better known to everyone as “Spuddy” owns and operates Spuddy’s Cajun Foods. In 1993 Spuddy purchased Folse Seafood and Meat Market, turning it into a restaurant in Vacherie Louisiana. After Covid hit and the restaurant business was seeing a decline a chance meeting with someone brought about a new business model. Inviting someone he met while visiting his father in a nursing home, he invited her to come back to his kitchen and cook some Cajun food. After telling him he should open a business teaching others Cajun Cooking, he did just that. Today the restaurant is closed but Spuddy caters food and also has a Cajun Cooking Class where groups ranging from just a couple of people, up to 15 or so come to the restaurant, learn to cook Cajun dishes by doing it in the kitchen, then sit down for a group meal to enjoy their endeavors. In addition Spuddy has a live weekly show where he highlights and cooks a Cajun dish and Andouille is usually in the recipe. I was on one of Spuddy’s shows and I have to admit, I kept snacking on the Andouille during the show.
Jacobs World Famous Andouille
It’s a bold claim to name your business world famous, but in this case of Jacobs World Famous Andouille, it has been earned. In 1928 Nelson Jacob opened a general store in La Place Louisiana and became the first to commercially sell Andouille. By the 1960’s Jacobs was selling and shipping Andouille to restaurants and people around the globe.
Louisiana declared La Place as the Andouille Capitol of the World in 1972, they started having an annual Andouille festival. Jacobs won first place and has taken the top prize multiple times throughout the years. Today Jacobs World Famous Andouille is in the hands of Holly Lions, the 5th generation of the Jacobs family, to run the business. I visited with Holly and got a tour of the facilities and the smokers and got to taste a few samples. I have to say, I can understand how they keep taking top place in those Andouille festivals.
Holly isn’t satisfied with just smoking and selling Andouille and other smoked meats. She has a vision of how the business should expand and continue to grow. It will be interesting to see what happens in the next several years.
There are a lot of other places in the River Parishes where you can get Andouille and try this Cajun delicacy. These are the ones I had time to visit. For some of the places check out the list provided.
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