ROUND UP -- Andouille in L.A.
I'll be making a large pot of my (okay, pretty much Chuck Taggart's) Red Beans and Rice in celebration of my little girl turning 1. That got me thinking that it might be fun to try a new source for the meat components. While I love tasso when I can get it, I tend to stick with smoked ham hock and andouille.
Who's got the best andouille in L.A. and can you describe your top choice?
Is it better to concede defeat and mail order from Jacob's in Louisianna?
Thanks in advance for any insight.
By the way, my goto is Bob's Market on Ocean Park for both hocks and andouille. They get the texture and spices right, though it isn't smoked. I forgive them because the hock adds plenty of smoke to the dish.
CEP-funny I had a hankering for this a few weeks ago and my little girl loved it too so hope you can keep the good mojo. I buy Andouille from both vendors in the farmers market and it has proven quite nice, smoky, fatty and balanced spice not too hot....Huntington I think makes their own and mariconda gets it from somewhere in LA (the other LA), and they also have boudin too, which goes nice inside a stuffed pepper for us. This go around I bought smoked pork chops at the European delux sausage kitchen on Olympic and used the meaty bones for the stock...diced up meat at end...with a few large hunks for the chef...came out great...this spot also sells Andouille but I havent tried theirs...everything I have had there is better than good. for me, the hardest ingredient to get right in this LA is the beans- I like camellia and try to just stock up when I find them. this is one of my favorite dishes to make and to eat. have fun.
I tried European Deluxe Sausage Kitchen. Short story: quite good. I love their German sausages, biltong and droerwors. First time trying the andouille and smoked chops.
I needed to go to Surfas and since EDSK was nearby-ish I went there. I wanted to source all my meat from them but they were out of hocks. Ended up getting andouille and a smoked pork chop. Went to Bob's for a hock and some of their andouille.
I put the Bob's hock, EDSK andouille and half of an EDSK smoked chop. It was an excellent batch. Pan seared the Bob's unsmoked Andouille as a side. It was all very good.
EDSK has some very good stuff. Andouille is not heavily smoked. Texture is coarse, but I could go just a bit coarser. Spicing is solid, but I still prefer Bob's spicing.
Next up for me: Huntington's Andouille and Tasso.
I also recommend Huntington Meats in the Farmer's Market at 3rd and Fairfax, as BurgerBoy does below. Great stuff, made in-house.
Has anyone tried the sausages from Pete's on Jefferson near Crenshaw? They seem to supply some of the noted cajun/creole restaurants in LA. While they don't have andouille in their regular rotation, you can order it with some notice.
3701 W Jefferson Blvd
Los Angeles, CA 90016
re: cacio e pepe
One other lead: In my wandering around south LA I saw Park's Meat Market on Manchester and 11th near Crenshaw. The have quite the selection of products from Louisiana along with many fresh and smoked meats. I'm not sure what they have for sausages.
Park's Meat Market
3236 W Manchester Blvd
Inglewood, CA 90305
re: Mattapoisett in LA
Yes, I have had sausages from Pete's before. They have really excellent "red hots."
One warning: you can't just assume they will have fresh ones ready at the pick up window. They may only have frozen ones, so don't go there on the way to a cook out, like I did, only to discover that. Also, good luck trying to get through on the phone.