Andouille, Other Sausages, & Meats
Written by Jeromie Jackson
Published on Sunday, 11 October 2009 05:44
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 Seasoned and ready for your oven. Robust in flavor, these chops will tantalize the palate of any food lover.
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 A whole chicken that is completely de-boned and seasoned inside and out, then stuffed with our homemade Crawfish dressing.
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 A wondefully delicious Cajun smoked sausage. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The Andouille is then slowly smoked over pecan wood and sugar cane. Perfect for seasoning gumbos, jambalayas, beans and many other dishes
Andouille is spicy, just the way we like it here in Cajun land. All of our sausage is really smoked, made fresh daily, and flash-frozen for freshness.
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 The smoked flavor is truly unique. When you savor it you're not just eating the trimmings you are enjoying choice cuts from the whole hog including ham and loins and choice cuts of beef.
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 Expertly made and lightly smoked using time-tested Cajun & Creole recipes. Excellent pan fried steamed or charcoal broiled for any occasion any time of the day.
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 Whether you are making gumbo or jambalaya this sausage is a must have. Goes great in the morning next your eggs and hash or with a little mustard and placed on a bun.
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 Expertly made and lightly smoked using time-tested Cajun & Creole recipes. Excellent pan fried steamed or charcoal broiled for any occasion any time of the day.
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 Whether you are making gumbo or jambalaya this sausage is a must have. Goes great in the morning next your eggs and hash or with a little mustard and placed on a bun.
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