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13.3.11

Monday December 13th

Today begins and ends with Andouille.  If you've been following from the beginning, you may recall that when we first arrived in New Orleans, we met a woman named Ann who was an instructor at the New Orleans School of Cooking.  One of the things she mentioned is that we just happened to be staying in the Andouille capital of Louisiana, La Place.  In fact, their water tower proclaims it for all who can see.  She also mentioned that Jacob's Smokehouse was Ground Zero for this hearty smoked sausage.

We started with lunch at Wayne Jacob's Smokehouse and Restaurant on 5th Avenue in La Place.  Not to be confused with Jacob's Smokehouse on Airline Drive.  The restaurant, is a plain building, that is sparsely decorated with a few photos on the walls, industrial grade carpeting and no atmosphere.  However, the parking lot is loaded with cars, and for good reason.  You go there for the FOOD!

Judy and I ordered three items.  Boudin Balls, Fried Andouille Chips and an Andouille Burger.  WOW!
The Boudin Balls were a ground mix of pork, liver, onions, peppers and spices.  The mix is rolled into little meatballs which are dipped in an egg wash, rolled in seasoned bread crumbs then deep fried.  They are served hot with a remoulade sauce on the side.  I don't like liver, but these were good and the sause made them.

The Andouille chips were just that.  Thin slices of Andouille sausage that were deep fried to a crisp and served with a coarse ground mustard for dipping.

Then came the Andouille Burger.  More than a third of a pound of burger goodness!  The patty was a ground blend of beef, andouille and pecans.  Fully dressed included caramelized onions, lettuce, tomato, pickle and mayo, with a side of fries.  This was one juicy, delicious burger.  The sausage and pecans in the burger added an incredible flavor. 

After lunch, we took a ride down the river road toward Luctcher, where the previous night's bonfire was to be held.  All along the route, for miles atop the levees, we saw dozens of pyramids made out of logs standing about 10 feet tall. During the three days of Festival of the Bonfires, one of these towers was lit each night.  The remaining bonfires that stretch through the towns of Gramercy and Lutcher, will be lit on Christmas Eve.  I can only imagine what a sight it must be.

Further down the road, we came upon some of the magnificent plantation homes that dot the area.  Some have been converted into schools or museums and some are still occupied as homes.  Most of the ones we saw were impeccably maintained as were the surrounding grounds. 

One of the plantations erected an impressive Nativity scene with life sized figures.

After making the turn, we traveled along US 61 (Airline Drive) back to camp.  But not without a stop at Jacob's Smokehouse.  This is the store, not the restaurant.  The customer area is probably less than a 5 foot by 10 foot space.  The nice ladies behind the deli case explained that the andouille is only sold smoked and will travel well.  They also sold whole smoked chickens, fresh pork sausage and a few other items.  But everyone knew that the reason you go there is for the Andouille.  If you need Andouille, this is the place to get it, and they ship world wide.  Our 1.5 lb stick cost a little over $10.00, not bad we thought.  I can't wait to try it in some of our own recipes as a substitute for kielbasa, Italian sausage or pepperoni.

What an andouille of a day!

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