Jacob’s World Famous Andouille & Sausage

Fantastic andouille and smoked chicken. The bacon is good too. This is the real deal. It is so good, many New Orleans restaurants get their andouille here! Highly recommended.

Oh yeah!, How I miss this place! I was in the hills of Western North Carolina, Brevard NC to be excact. Being a displaced New Orleanian, when someone says, ’ HEY There is a great New Orleans Cajun place to eat…” I avoid it like the plague. If not in Louisiana, it’s not Louisiana. Well we found Jacobs Andouillie at JAIMES Creole Brassiere 44 Main Street, Brevard. That is all he will use, Hands Down, Flown in shipped in brought in. If he doesn’t have Jacobs, No Andouille for you. All is good now! The flavor of home, closed my eyes and though I was back home. If you can’t get it shipped, if you can’t make it to Airline Hwy, If you are close to Brevard, you can get Jacob’s Andouille to bring your taste buds home. Now how about some Hog Head Cheese Eggs Benedict?

The date of this review is August 25, 2014.
If you like to cook Cajun food, like Gumbo, Jambalaya, and Etoffee, then don’t look further than Jacob’s World Famous Andouille & Sausage to get your meats. This place offers real smoked meats; I mean REAL smoked.
They ship anywhere, and everything is packaged to stay cold and is shipped in an insulated container. Bite the bullet of the cost of shipping and order the real meats.
I have ordered from them since 2008. Since then, and twice a year, I place a large order that will last me six to eight months. On this occasion, I ordered Andouille, Chicken Andouille, Fresh Sausage, Italian Sausage, Smoked Beef Sausage, Smoked Boneless Chicken Breast, Smoked Chicken Sausage, Smoked Ham Hocks, Smoked Sausage, and Tasso. Everything arrived safe and sound and I immediately put all in the freezer.
If you like smoky meats, then Jacob’s World Famous Andouille & Sausage is the place to order from. I have never been disappointed with their meats.

Ingredients matter… all those iconic NOLA dishes you have ever tried to make and didn’t come out right were missing authentic ingredients… This is THE place for andouille sausage– hands down.
Located on a busy street it is easy to miss this humble looking store with 5 parking spaces in the front. There is space for a scant 4 people inside but you don’t need a lot of fuss when you carry serious products for people serious about food.
In addition to their legendary andouille they have Tasso, house smoked bacon, boudin, smoked ham hocks and a whole list of fabulous smokehouse staples. Drive here — it is worth it!

Be aware, everything at Jacob’s is HEAVY on the smoke — but GREAT. Perfect for a good batch of jambalaya, gumbo, or red beans where the smoke just absorbs nicely into the other ingredients and adds an extra layer of flavor. I’ll be happy to eat most of the sausages on their own and the smoked chicken breast is great sliced thinner and added to a sandwich — but if you’re cooking a pot of anything it will be enhanced by whatever meat you choose to buy from Jacob’s.
Don’t get me wrong, I’ve got nothing against Cochon Butcher but Jacob’s has a firmer andouille which is easier to cube and more smoke which I like in most dishes. I’m honestly not sure how people work here without constantly reeking of smoke but if I’m making a large enough batch of anything or if I’m vaguely in the area I make sure to stop at Jacob’s in LaPlace.

I have just recently starting buying things from Jacobs. I bought some boudin, that I
have not tried yet. I also bought some of the smoked chicken. It is sooooooo good.
Very, very moist and tender with just the right amount of smoke. One of the top 2 or 3 pieces of smoked chicken I have ever had. They are known for the andouille though. I bought some to cook in my jambalaya. I also bought some to just snack on. In my opinion, that is what it is best for. It has a very, very powerful smoky flavor. Perfect for sitting on the porch and slicing off a piece every now and then. In the jambalaya, it was just way too powerful of a smoky taste. I don’t spicy foods, but it just didn’t have the correct flavor to me when I think of cajun and creole foods. Next time I will try Bailey’s for Louisiana cuisine.

I’m going to start this off with a bold statement: If you don’t use either Jacob’s or Bailey’s andouille for your gumbo, jambalaya or red beans, you might as well be using hot dogs. Cheap ones that come in packs of 46 and are dyed bright pink.
The only good thing about working in LaPlace is my proximity to Jacob’s World Famous Andouille & Sausage. It smells amazing here when they are smoking (which is several days a week) and I can easily walk over there and pick up some sausage, or some smoked chicken or some home made seasoning kits. They have delicious tamales, real hogshead cheese and smokey sweet beef jerky. The beef jerky is seriously the best jerky I’ve ever had in my life. It’s more like sirloin jerky; it’s remarkably tender for being jerky, think about that seemingly impossible contradiction for a minute. The pork tasso is delicious and cheap, I use it in most of my cajun dishes as well.
In addition to smoked bacon (which is amazing) they also have many other smoked products. Things I wouldn’t normally think to eat like pig tails, back bones, turkey necks, etc.
Apparently you can do a tour here, although I’ve never done it and they have a robust mail order service.

You can’t think Jacob’s without Bailey’s or Bailey’s without Jacob’s. And having them right next door to each other adds to that. To say Bailey’s is «a poser» to the «real thing» that is Jacob’s is unfair. Both stand on their own and are far superior to about anything you can get in New Orleans. The difference between Jacob’s and Bailey’s andouille is TIME. Jacob’s smokes theirs for several more hours than Bailey’s. To me, this makes Jacob’s a bit over-​powering. When I make gumbo with it, it’s all I taste, and that is not the goal. So to counter that, I’d have to use less. But if I use less, I get less MEAT. So I prefer Bailey’s andouille: less smoke flavor and more meat flavor.
They also sell ham hocks, head cheese, crabmeat, tasso, green onion pork sausage, cracklings, file powder, tamales (seafood AND meat), snacky sausage smacks, and a ton of other cajun staples.
Do what I did: Load up on both and do a taste test. I bet like me, you’ll find you like some things from both.

As of now, all I can testify on is the andouille sausage, both chicken and the more traditional pork. They use cubed instead of ground meat, and smoke it until completely cooked over pecan wood (the taste and smell will confirm for you that this is not a short process). They arrive via Fedex in large 1 pound sausages, so be thinking aboug how to cube/​dice/​slice these for your use.
This is not a product manufactured in a sausauge facility somewhere by people who learned about andouille on food network. It is definitely a family in Louisianna who care a hell of a lot about local charcuterie. If you’re taste buds run like mine, you will find there’s not much that compares to it.
I really have a tough time describing the flavor these add to (here we go) mac & cheese, pasta, sandwiches, salads, soups, tacos, pizza, dear-​jesus-​anything-​cajun and if you ever find a good beans and rice writeup… the smokiness and coarse texture are unforgettable.
My favorite use so far has been pan-​fried in slices, dried on paper towels then put between some good toasted bread. Add a little dukes mayo, cheese if your a masochist, and you are rapidly approaching mother-​slappery.
I still have 2 pounds left, one of each chicken and pork — will post an update when the lady lets me cook with them again. Absolutely amazing.
Web Instructions:
When you go to thier site, immediately click on the ‘product’ link to stop the music. The ordering process is mildy eccentric but very cute; an email generates a phone call to you and the order is done over the phone the old fashioned way. Be prepared to call back if you miss the call.

Ladies And Gentlemen:
This is the real thing.
The original.
Often imitated, NEVER duplicated.
The original Andouille store of the New Orleans metro area and the original store in Laplace. Birthplace of the most misinterpreted sausage in the world.
Jacob’s has been a part of my life since 1988 (I was 6 years old). My parents still being rather noobs to the country and to Louisiana talked to a few people in Laplace after we moved from Morgan City. The unanimous consensus was that we needed to go to this shop and have Andouille sausage. Boy were my parents floored.
If you want to have the best red Beans and rice, the best jambalaya, etoffee, whatever, it will not be the best dish unless you use this one key ingredient.
Anywhere you go outside of southeast Louisiana you run into a bunch of restaurants and stores that sell sausage that they say is real Andouille. People will make a sausage that’s all spiced up, peppered up, i mean they throw the whole kitchen pantry into the vat of meat all for the sake of making a sausage they really in most cases have probably never tasted. This offends me, and I am quick to point out to anyone who tries to serve fake Andouille that their sausage is fake and they need to re-​evaluate their entire life.
REAL Andouille is not spicy, is not peppery, and is not slammed in wannabe spices.
Andouille is made of extremely coarse chucks of pork that are seasoned in garlic and a myriad of cajun/​creole seasonings. In Jacob’s case, it’s also smoked. When you throw it into any dish, the flavor of the sausage will ooze into the food and create a gastronomically intense food that will totally involuntarily slap your momma.
What has allowed me to survive in Kansas City for just over 5 years is the fact that since I have moved here, I travel to Louisiana every 1 to 2 years, and I bring back over 50 lbs of the stuff to freeze.
If you are a culinary expert or even just a food addict or cook crazy, this is one of those places you must visit and experience before you die. I can’t stress it enough how critical it is you try some of this stuff in any of your southern dishes.