Local andouille sausage-maker?
Hi there,
I was going to try making the Jambalaya recipe in the current Cooks Illustrated, but was thinking of using a fresher sausage than they suggest (I can't find their recommendation anyway). I thought I heard/read/saw a local place (or places) that might make a decent andouille. Have any suggestions? Thanks!
By Pete
on May 10, 2002 04:36 PM
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Not that this is a new question for this site, but where is local to you?
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Thank you, Hunter...after the last time I am just holding back!
(...and I do notice a pattern now, that the Portland folks DO tend to label their posts...)
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Sorry,
I meant to add, I'm in Seattle.
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Back when Schultzy's was in its original Ave location they would occasionally sell links to folks who asked. Don't know whether or not they still do it, but it would be worth checking out. Unfortunately I don't have their phone number, but they are still on the Ave, just a block or two south of the original spot. Also check with Salumi (206.621.8772) to see if they've got anything that fits the bill - I know it's Italian not French, but still they might have something that would work for you.
Buen Provecho
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Two places off hand:
1: Uli's Famous Sausage in the Market has awesome andouille, chorizo, mergueza etc. He has a Master sausage making degree, seriously. He knows his stuff. My first choice.
2: I have bought really nice (spicy!) chicken andouille at Whole Foods. I am not sure if they have authentic andouille but it would be worth checking out.
Good luck,
J.
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Try CasCioppo Brothers Meats @ 80th & 24th NW in Ballard (next to main Larsen's Bakery). They make awesome chicken andouille, as well as several other fresh sausages.
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For Portland folks I was given the suggeston of Gardenier's Meat Market. I don't know where it's located yet, but it sounds like he makes all kinds of wonderful saugages and meats. Anybody else know of it?
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N. Killingsworth. Try Phil's too in the NW 23rd uptown center (few stores from Elephant's).
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I'll second Uli's in the Pike Place Market. He's just a few stalls to the north of the brass pig. I've been cooking an annual Louisiana shrimp boil for seven years now, and Uli's andouille has received rave reviews-- definitely the best I've found yet. I did a bit of research last year, and I believe his is the only andouille around here that is actually smoked instead of having smoke flavor added. Good luck.
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Your Louisiana Shrimp Boil sounds delicious. I'd love to hear more about it. What all goes into it? Where do you buy your shrimp?
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What started as a recipe I came across about ten years ago has now evolved into a big party every fall at a local state park. Last years attendance was 38. I've messed with the recipe, but the original came from Emeril Lagasse's (pre-TV)
chapter in Julia Child's "Cooking with Master Chefs" (1993). Last year I made 3 Batches using
a ~40 Qt pot + basket with a large propane burner.
Ingredients included corn on the cob, 10 lbs andouille, 15 lbs shrimp (16-20 ct Mexican whites), potatoes, asparagus, artichokes, onions, lemons and garlic heads. The water was seasoned with salt, pepper, hot sauce and both dry and liquid crab boil. Last years shrimp came from Pure Fish
in the Pike Place market, they were the only ones in town with the shrimp I wanted. Give it a try, it's a blast. Be wary of the amount of salt and liquid crab boil Emeril's recipe calls for though, I think It's way off.
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Sounds terrific. Thanks for the recipe. Next time if you want to make it 39, let me know ;-) I'll be there!
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do you sell and ship andouille sausage? please advise if you do and how much it costs. thanks
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Where do you do your shrimp boil? I'd like to see if I could make it.
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A friend in Portland told me of this thread.
I guess "what's local" depends on where you are. For me, the best local andouille is found 15 minutes away in LaPlace, LA...home of the Andouille Festival. Name of the place is Jacob's but unfortunately, they don't ship.
About shrimp boils... Didn't do shrimp yesterday but did boil 40 pounds a crawfish for Mother's Day!
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I've seen both powdered and liquid Zatarain's spice mixtures for shrimp/crab/crawfish boils, and am curious if you use either of those, or make your own. When I lived in Baltimore, Old Bay Seasoning was the boil spice of choice, and I've never had the Zatarain's. Anyway, if you make your own would you post a "recipe" or ingredient list? Thanks.
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I typically use the liquid in boils and add the seasoning packs. Don't know if you have the packages available though. Given the choice, I have used both plus a healthy shot of cayenne. And now, there's a "professional" recipe claiming 5 times the seasoning!
Get the liquid: works great when added to corn on the cob or boiled potatos. And if you're making a pasta dish, a few drops in the water will season the pasta!
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Thanks Shelby. The seasoning packs were actually really easy to find, but I had to search all over creation to find the liquid - I did so after reading Consuming Passions by Michael Lee West in which she notes that all of her family members, who are boil aficionados, swore by the liquid and also noted that it seemed somehow hotter than the dry spice packs. Good to have the pasta tip too, I'll give it a try. Just in case anyone wants to know where I found the liquid it was at Wild Salmon in Fishermen's Terminal - I've only seen the dry packets in other fishmonger spots.
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Glad to help out.
I love the liquid. Lots of uses and gives it a nice distinct flavor. I use a little when injecting a turkey for smoking.
Every need cajun info, let me know. I'll help where I can.
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Aiiiieee! Great to see all this talk about southern food. I just moved to seattle a year ago from South LA and I do have tips for yall. If boiling shrimp the key is to use the Zatarain's liquid, unlike Old Bay, it seeps under the shells and into the meat. The granular zatarains in the pouch does okay for crawfish when large batches are being boiled but the liquid is quick and less messy for shrimp. The second trick is to ignore the label. I typically use an entire small bottle for anywhere around 5 pounds of shrimp. Use your discretion if you want them milder. Soak time also determines hotness. As not to overcook the delicate meat, bring your seasoned water to a boil, put in shrimp, then remove from heat after about 1 minute, some people even add ice to prevent too much furher cooking. You want the shrimp to soak to absorb seasoning to your liking but you don't want them to cook further. Other good tips are putting just a few drops of the liquid shrimp boil into the pot when steaming alaskan or dungeness crab or boiling a corned beef brisket. I am also the Vice President of the Louisiana State University Alumni Association here in Seattle, so if anyone on this board is from Louisiana or attended LSU, or just loves to eat good food while hanging out with rowdy southerners who happen to see college fotbal as a religion please drop an e-mail we'd love to have more members. I'm definately interested in being the 40th at this shrimp boil!
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Nice! My girlfriend is born & raised New Orleans and moved up here 2 1/2 years ago with me and we're just getting ready for a massive boil next weekend. The only thing is, with all the vegetarians up here, it's really hard to find everything I need. I cannot find green tomatoes anywhere for the life of me! Got any recommendations? I found all the gator boudin and links I wanted (as well as some really good andouille) at cajungrocer.com but I cannot find anywhere that will ship me tomatoes. :(
Any help would be greatly appreciated as we're planning on doing fried green tomatoes & fried pickle spears on top of the crawfish, gumbo & jumbalaya. :)
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Jacob's ships now but they charge twice as much for shipping than the andouille itself costs. :(
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I've been ordering mine off the net from Louisiana -- I went to Uli's in Pike Place -- i think, and the stuff he had I thought wasn't smoked but more of a sauasge that would crumble when cooked -- will someone please tell me i'm wrong? I recently bought about 8 pounds of the stuff from a farmer in Louisiana but you know, i felt it was a bit over smoked -- my gumbo had a serious smoke flavor which was fine.. anyway, I'm going to go back to Uli's in the market but i need someone to reply back and tell me that it was already somoke and wouldn't crumble thanks.. sara
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I haven't had any problems with Uli's andouille crumbling, but I've only prepared it as one ingredient in a shrimp boil.
I used 10 lbs last fall, cut into 2 or 3 inch pieces,
simmered for about 10 minutes and left to steep for another 5 - 10 minutes. I believe all the pieces
remained intact. The response to Uli's product was great--- many comments on how good the andouille was this year. As for smoking, the product I bought was nicely smoked, with no smoke flavor added.
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You might have had a weird batch but I can tell you andouille should have a heavy smoke flavor and not crumble. The reason Jacob's (my favorite) can't ship andouille is that in order to ship, they would have to have FDA inspectors on site and would have to use artificial smoke rather than the cold smoke method they use. Rather than make changes just to ship, they prefer to sell locally.
Also, if you're throwing it in with the shrimp, leave it whole and you probably don't need to let it soak up the water. Leaving it whole makes it easier to pull out of the pot; then you can slice and serve while waiting for the shrimp to finish soaking.
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Zenner's in Portland makes a great Adouille. Spicy, smoky and meaty. Great in gumbo and jambalaya.
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I was looking at ordering from Jacob's and called them up but the shipping costs were exorbitant. For 6 lbs of andouille and two seasoning packets they wanted $70 for shipping! $101 for overnight. That's just ridiculous but yeah, they have the best andouille for sure! I checked online myself and the shipping for 2-3 day air would have been $40 so they are definitely marking up their shipping costs quite a bit which is pretty lame. But every time I'm back in NOLA I make the drive out to LaPlace to go get more to bring back up with me. ;)
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not sure where you are, but Taylor's Sausage of Cave Junction is pretty wonderful stuff.
Tasty Boudin Blanc too.
http://www.taylorsausage.com/products...
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Taylor's Sausage
525 W Watkins St, Cave Junction, OR 97523
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