Classic Jambalaya - © 2012

Yes, we do Andouille!

It’s official!

Maggie J’s now offers our own hand made, home made New Orleans style Andouille sausage, lightly smoked and ready to star in your next Gumbo, Jambalaya, Etouffée or Crawfish Boil!

Classic Jambalaya - © 2012 www.thecookingmom.comClassic Jambalaya. Featuring Chicken and Andouille Sausage.

The main reason many local purveyors of fresh and smoked sausage don’t make Andouille is that, to do it right, you have to cure the pork for at least 48 hours before stuffing the sausages. And you really should finely cube some of the meat (while coarse grinding the rest) to provide chunks for a traditional texture when the final product is sliced. Most sausage makers think that’s too much trouble.

Not us! We’re there for you!

Now, I know that Cajun purists will be saying, “What? Andouille and not Boudin?” Well, we’re doing our homework and looking to the future on that one…

Stay tuned to Maggie J’s Fab Food Blog for updates!

~ Maggie J.