Andouille Sausage Source (burbs if possible)

I'm looking for an Andouille sausage to grill, slice and serve as part of an hors d'ouvre. The larger caliber the better (Optimally, I'd like to serve a small mound of red beans and rice atop the slice).

If I don't have to drive all the way down to Paulina market, I'd be happier.

I never actually had it -- though I've been planning to get some for jambalaya -- but they have what looks like really good andouille sausage at the Sea Ranch, across from Edens Plaza on Lake Ave. in Wilmette. I've asked the folks who work there, who say it's great, and they get it from some local source. I'm not sure why they carry it, since it's their only non-fish item, but they usually do. I'd call ahead, though, as they didn't have any today when I was in getting sushi. If you get some, let us know how it is.

I know this may not be exactly what you're looking for, but when I'm making something that calls for Andouille sausage I use Amy's. We've grilled it, used it in Red Beans & Rice, and I'll be using it in the cornbread dressing that I'm making for Thanksgiving. I've always been very happy with it.

You can buy Andouille in bulk from either of the Pappadeaux locations in the burbs. I have found that the sausage available from them has a much more pronounced garlic flavor and a good spicy bite than other commercially available products. If you like you can also order their boudin blanc in bulk as well.

Disclosure Statement: I spent 3 years as a manager for Pappadeaux, but no longer maintain any connection with the restaurant. In fact, it has been 2 years since I ate there.

Flip

It used to be nearly impossible to find Andouille sausage anywhere outside of Louisiana but I have seen it in most of the major supermarkets, Sam's Club, and Trader Joe's. I have seen the Amy's brand as well as the Aidell Brand in most of the majors.

Found andouille yesterday at Valli Produce in Arlington heights (as well as smoked ham hocks). The Amy brand was in Costco, but I didn't want to buy 3 pounds of it, just enough to accompany my red beans and rice. I also got a few smoked ham hocks for the same dish.

I was hoping that I could find it in a larger diameter than 'sausage for rolls.' My goal was to create an in-hand hors d'ouvre by mounding a bit of the rice and beans atop the sausage, but I'll likely end up putting it in cups -- too saucy anyway.

Any of those places sell Tasso?

Hi,

If you have ever tasted Jacob's Andouille from Louisiana, you realized that it is different. I remember the smoked ham/tasso chunks and mild heat. Definitely a different style of andouille and wonderful.

Are their any sources of a similar style of andouille in Chicago or along the I55, I355, I294?

Thanks,

Tim

I've purchased andouille at Paulina Market, Domnick's (they package from bulk from Leon's/Amy's, I believe), and also the lovable--but sadly, closed--Joe's Market on Western. Of all three I have to say Leon's stuff at Dominick's is an andouille-ish product close--but no cigar--to the andouille you seek. As much as I want to love Paulina, their andouille is not...right.

Two suggestions: Order from Jacob's directly, or make it. Andouille and good boudin are both on my list of sausages to make this summer. There are good recipes for both in John Folse's Encyclopedia of Cajun and Creole Cuisine.

If you do find a good andouille in Chicago, let us know!

I haven't tried it, but the andouille sold by treasure island on Clybourn (and maybe other locations) is fairly authentic-looking. I'm fairly sure it's a Louisiana brand.

Let me know how it holds up.

The only decent andouille I've found in Chicago is Aidell's brand. Not quite smoky enough for my taste, but better than Amy's /Leon's, IMHO. Many Dominicks carry it.

Up until 2 years ago, I lived near the Treasure Island on Broadway south of Addison. They carried both Andouille and Tasso from a Louisiana source. Both were excellent and the best I had found in the area. I have used them in Gumbo, Jambalya, and Red Beans & rice. If I remember right they aren't with the other smoked sausage but in the display to the left of the full service meat department. Glad you posted as I had totally forgotten about this have yet to find anything that comes close.

Have it shipped overnight from Dons in Carencro,LA. My pals in South Louisiana swear all of the sausage, incl. the boudin, is first rate.

http://www.donsspecialtymeats.com/index.asp

Gepperth's Meat Market on Halstead near Armitage has some pretty good andouille, but it isn't always available.

If you're up for a drive in the country, Ream's Elburn Market in Elburn, 45 miles west of the Loop along Roosevelt Road, offers Andouille along with dozens of other cured meats and sausages. His bratwurst has won numerous national prizes, and everything he makes is outstanding.

Take a really big cooler and spend a day out west.

Mike

I apologize because I am forgetting the particular brand that Treasure Island sells. But, it is far superior than what you'll find at the otherwise excellent Paulina Market. They source it from a small bayou provider in Louisiana and shrink wrap it in pound packages that sell for about $7.99 a pound.

I used this particular sausage in the red beans and rice that I made for the dinner for the relocated New Orleans residents a few years back.

I never tried it, but I know Whole Foods carries Wellshire Farms Andouille sausage - and sometimes they have a fresh store-made andouille. I recommend calling your location to see if they have it in stock, especially their fresh one.

Nancy

The brand that Treasure Island carries is made by Thibodeaux Cajun Foods in Opelousus, Louisiana. It is of the chunked and smoke variety and is delicious. I confirmed the price of $7.99 a pound this morning.

Bought a pack of these a few days ago and they were pretty good.
Great spice, pop and not loaded down with mega fat or calories, good heat and did taste really good.

Noticed on the web say it says "True hardwood smoked taste" I did not think these were smoked at all. Did not taste that way to me, does this mean they use ANOTHER way of doing it? Listed in whats in the sasauge it says "Natural Flavor" is this a sneaky way of saying it has what Gary would say liq*id sm*ke?
My friend Hickory would be mad if he found this to be true...

http://atkfoods.com/shop/brand/sausages-by-amylu/andouille/