Red Beans & Rice

[HogGrog]

With Andouille & Shrimp.

The andouille was the best I have had in a long time and sadly, I won’t be able to get them again for a while. I picked them up at Farmers Market while I was out of town and don’t even have a name to Google. Anyone have an online recommendation for andouille? TIA

Fresh jumbo gulf shrimp was skewered on a nifty set of 1950’s vintage Tarzan Inoz skewers from Turkey. The skewers have brass animal characters at the top for handling and uniqueness. They were gifted to me by my MIL many years ago and disappeared in a pile in the garage...

Shrimp was seasoned with Oakridge Smokey Chile Lime and grilled over a hot fire in the PK 360. In addition to the diced andouille that was cooked down with green pepper, celery, onion, garlic and spices, I smoked two links to slice and serve on top of beans.

Oh, and those ribs in photo with the andouille are lamb riblets, my new favorite cook’s snack! Heaven-sent morsels of SPOGOS seasoned deliciousness!

The red beans and rice was very tasty but could have gone a little longer to make more gravy. My wife served first and high- graded most of the gravy! Thanks.

 

[NoOne]

I am liking that a whole lot! Damn good job.

 

[Big George's BBQ]

That looks and sound awesome. I really like those skewers

 

[Stingerhook]

Oh hell yeah Greg!

 

[ssv3]

Sign me up! I've been so on the fence in getting a PK but I don't need it. :shock:

 

[Happy Hapgood]

Mighty Fine Sir!

 

[WilliamKY]

Two platefuls, please.

 

[SMOKE FREAK]

That's an awesome cook right there :thumb:

I recently tried some andouille from https://www.beststopinscott.com/

Best I ever had. Here in Kansas our options are limited...

 

[Inthewoods]

That looks amazing!

-D

 

[Titch]

great looking feed mate

 

[kevinstaggs]

Looks great but I’m a sucker for Cajun food.


Sent from my iPhone using Tapatalk Pro

 

[Robert]

Jacob's in Laplace, LA is a good source for Andouille.


https://www.cajunsausage.com/


Thanks,


Robert

 

[Swine Spectator]

+1 for Jacob's

IMHO the very best andouille all come from around La Place - the area is known as the German Coast - "Des Allemands".

There are three andouille makers there: Jacob's, Bailey's, and Wayne Jacobs.

They smoke the andouille in smokehouses over pecan and sometimes sugarcane.

Good stuff.

 

[SweetHeatBBQnSC]

Thanks for reminding me how much I love Red Beans & Rice and how much I need some in my life.

 

[HogGrog]

That's an awesome cook right there :thumb:

I recently tried some andouille from https://www.beststopinscott.com/

Best I ever had. Here in Kansas our options are limited...

Thanks, Craig.

Jacob's in Laplace, LA is a good source for Andouille.


https://www.cajunsausage.com/


Thanks,


Robert

Looks good, thanks!

+1 for Jacob's

IMHO the very best andouille all come from around La Place - the area is known as the German Coast - "Des Allemands".

There are three andouille makers there: Jacob's, Bailey's, and Wayne Jacobs.

They smoke the andouille in smokehouses over pecan and sometimes sugarcane.

Good stuff.

Appreciate the recommendations, thanks.

 

[cholloway]

Savoie's is the best andouille I can find around here. From Opelousas, LA.
PUBLIX carries it.

 

[cowgirl]

Looks killer Greg!!

 

[Sopchoppy]

I learned this from a Tennessee bean cooker. He would take a cup or two of the cooked beans and mash 'em up real good and put 'em back in the pot. Its like instant gravy.

 

[HogGrog]

I learned this from a Tennessee bean cooker. He would take a cup or two of the cooked beans and mash 'em up real good and put 'em back in the pot. Its like instant gravy.

Great tip, thanks. I’ll try that next time if needed! :thumb:

 

[Swine Spectator]

Fun Fact: If you ever make it to Airline Hwy in LaPlace, LA, you have to go to Jacob's and Bailey's. They both make excellent andouille and they hate each other. They are literally 100 yards apart:

The both claim to be "the Original" andouille. The story is (which I cannot verify) that Jacob's was the original and that Baily worked for him. At some point in the 80's or 90's, Jacob modified his recipe to comply with USDA guidelines. Baily quit in disgust and opened up two doors down with the original recipe.

People are fiercely loyal to one or the other. I think they are both damn good, but I prefer Wayne Jacob's on River Road in LaPlace.