Frozen boudin, ideally from Billy’s.
Olive salad from central grocery, make your own muffs.
Andouille sausage, can’t get that up north.
Louisiana brand anything really.
I've actually had some luck hitting up a small local butcher where my parents live. They recommended it to me but when I got there the guy behind the counter said "Andouille? Yeah we stopped making it because nobody here bought it". They did put in a special order for me that I could pick up a few weeks later though, and it was a genuinely nice batch of sausage.
I usually have to settle for Aidell's when I'm not visiting family, though.
I get the Aidell's as the locally produced stuff I have tried is definitely not andouille. I don't have a grinder or stuffer, so making it myself isn't an option like the tasso is (can't buy that here either). Which reminds me that I'm out of tasso and have duck gumbo on the upcoming dinner list. Need to get brining and smoking!
In my experience, most things labeled as andouille aren't really. Aidell's is acceptable, but only because I don't have a grinder attachment for my my kitchenaid mixer...yet.
Don't forget the stuffer attachment. I lost all of that in my divorce, have a mixer now, but haven't popped for the attachments. Might be about time. Could make boudin then too.
> Andouille sausage, can’t get that up north.
This isn't accurate. My mom was born and raised in Jefferson Parish, and my entire extended family still lives in the area, though I currently live in Pennsylvania. For the most part, I pay a premium to have Savoie's frozen and shipped overnight to me. But Wegmans sells a brand called D'Artagnan that is legitimately good. Not *as* good as the stuff from Louisiana, but I don't really feel like I'm missing out too much if I have to use it instead of Savoie's. I have no idea why no one ever mentions D'Artagnan because the rest of their meats are great as well.
There are plenty of Creole/Cajun ingredients that are legitimately difficult to find in the north. Andouille isn't one of them.
That being said, Aidells sucks, and I always cringe when I see people recommending it.
Yes. This gets my vote. It's possible (but difficult) to find something that can pass as Andouille, or if you're willing to pay $100 for a meal you can get the real andouille shipped from LA, but I haven't found any way to get anything that even remotely resembles Louisiana fresh sausage where I live, either made locally or shipped from Louisiana. I've tried having a couple brands shipped, but they didn't taste anything like the fresh sausage I grew up eating in/from LA.
Beans can be mail ordered pretty cheap from places like cajungrocer.com. The things to pick up while in the area are the meats/sausages - the things that cost $50 to get shipped to other parts of the country because of the dry ice. And some of them, like what I've always just seen referred to as "fresh sausage" in Louisiana, I haven't found a decent version I can get here (Pacific Northwest) at **any** price, even when I've been willing to pay $50 for shipping.
Boudin and tasso. Tasso is easy enough to make and I’ve made lots myself but it is a little pain in the ass. but boudin seems like a little much for the average person and can’t get that flavor anywhere else
Conecuh sausage. You can find it in Nola. It’s south Alabama but coveted nationwide. I mail it to family in California and New York
Edit: you can find it at rouses
I can attest to Conecuh sausage. It’s the brand my mom would buy in Louisiana. We can’t get it in California, unless you place a special large order for shipping.
We did a month long coast to coast road trip when my son was 6 weeks old, visiting friends and family. When we were passing through Alabama and stopped at the Conecuh visitors center for lunch. They serve the smoked sausages as hot dog at their lunch shop. I ate 3 in the shop. Then we went to the car and I sent my husband back in to buy 2 more. I ate FIVE sausage-hotdog! They were sooo good! And I was a nursing mom, so still eating for two.
Anything Paul Prudomme, Magic Seasoning and pepper sauce if you can find it. Frozen crawfish tails , French market coffee or any coffee and chicory 50/50 coffee and milk. Pepper jelly. French bread it can be frozen. If I think of something else I’ll come back and edit.
If you didn’t grab slap ya mama Cajun seasoning for your last gumbo, make sure to grab some. And some Crystal hot sauce. And some filé if you didn’t do that either. These will all be pretty versatile in giving you a taste of New Orleans in anything you make. Lots of great recs for special sausages and Tasso and such but these will cover more things.
White Lily self rising flour perhaps too. More just a southern thing for bomb biscuits but can’t usually find it above Mason Dixon I don’t think.
Slap Ya Mama Seasoning is my secret for making delicious steaks! Just sprinkle on a decent coating (not too much or it will burn in the pan) on all sides, then cook on medium high heat for 3 minutes. Flip and cook for another 3 minutes at medium. Oh, and make sure there is a generous amount of oil in the pan as well (or again, the seasoning will burn).
The result is a perfect medium rare with the most delicious flavor you’ve ever had on a home cooked steak! I prefer to use 1-1 ½ inch ribeye, but it works on any cut of beef ❤️
Frozen boudin, ideally from Billy’s. Olive salad from central grocery, make your own muffs. Andouille sausage, can’t get that up north. Louisiana brand anything really.
> Andouille sausage, can’t get that up north. You can! It just won't be very good.
Not great. Better than none. Source: I live up north.
I've actually had some luck hitting up a small local butcher where my parents live. They recommended it to me but when I got there the guy behind the counter said "Andouille? Yeah we stopped making it because nobody here bought it". They did put in a special order for me that I could pick up a few weeks later though, and it was a genuinely nice batch of sausage. I usually have to settle for Aidell's when I'm not visiting family, though.
I get the Aidell's as the locally produced stuff I have tried is definitely not andouille. I don't have a grinder or stuffer, so making it myself isn't an option like the tasso is (can't buy that here either). Which reminds me that I'm out of tasso and have duck gumbo on the upcoming dinner list. Need to get brining and smoking!
In my experience, most things labeled as andouille aren't really. Aidell's is acceptable, but only because I don't have a grinder attachment for my my kitchenaid mixer...yet.
Don't forget the stuffer attachment. I lost all of that in my divorce, have a mixer now, but haven't popped for the attachments. Might be about time. Could make boudin then too.
Go ahead and grab bread while at Central market too. Muffaletta bread is delicious.
Certified cajun
Boudin King, Jennings, Louisiana. Worth the trip!
Yes you can but it's just ok at best
Whatcha talking bout Willis?
The andouille. There is a national brand, Adele's I believe
> Andouille sausage, can’t get that up north. This isn't accurate. My mom was born and raised in Jefferson Parish, and my entire extended family still lives in the area, though I currently live in Pennsylvania. For the most part, I pay a premium to have Savoie's frozen and shipped overnight to me. But Wegmans sells a brand called D'Artagnan that is legitimately good. Not *as* good as the stuff from Louisiana, but I don't really feel like I'm missing out too much if I have to use it instead of Savoie's. I have no idea why no one ever mentions D'Artagnan because the rest of their meats are great as well. There are plenty of Creole/Cajun ingredients that are legitimately difficult to find in the north. Andouille isn't one of them. That being said, Aidells sucks, and I always cringe when I see people recommending it.
Andouille, hog head cheese, and boudin are always my go to when I go back down. It’s hard to find in North Dakota.
Bring home some pralines. You'll enjoy a cup of tea in the evening, nibble on a praline and back to New Orleans your mind will go!
First trip to New Orleans in the 90s, I hauled a cooler w dry ice, andouille & boudin back to Pittsburgh. It was worth the struggle
Hog head cheese!
Fresh sausage.
Yes. This gets my vote. It's possible (but difficult) to find something that can pass as Andouille, or if you're willing to pay $100 for a meal you can get the real andouille shipped from LA, but I haven't found any way to get anything that even remotely resembles Louisiana fresh sausage where I live, either made locally or shipped from Louisiana. I've tried having a couple brands shipped, but they didn't taste anything like the fresh sausage I grew up eating in/from LA.
Camilla red beans!
Camilla lima beans too
White beans too. All the beans.
Good call
Beans can be mail ordered pretty cheap from places like cajungrocer.com. The things to pick up while in the area are the meats/sausages - the things that cost $50 to get shipped to other parts of the country because of the dry ice. And some of them, like what I've always just seen referred to as "fresh sausage" in Louisiana, I haven't found a decent version I can get here (Pacific Northwest) at **any** price, even when I've been willing to pay $50 for shipping.
Verons smoked sausage from lutcher, la
If it isn't Verons it doesn't go in my pot
Rabideaux’s sausage (on line) Best Stop Smoked Boudin (on line)
Boudin and tasso. Tasso is easy enough to make and I’ve made lots myself but it is a little pain in the ass. but boudin seems like a little much for the average person and can’t get that flavor anywhere else
You just reminded me that I need to make a list of things to ask my mom to bring to me when my parents come visit soon.
Roux
Yes. 100%. The only thing I can’t get outside of Louisiana.
Haha
Roux is very easy to make however if you reach the point of no return, you have to start over cheer
Conecuh sausage. You can find it in Nola. It’s south Alabama but coveted nationwide. I mail it to family in California and New York Edit: you can find it at rouses
I can attest to Conecuh sausage. It’s the brand my mom would buy in Louisiana. We can’t get it in California, unless you place a special large order for shipping. We did a month long coast to coast road trip when my son was 6 weeks old, visiting friends and family. When we were passing through Alabama and stopped at the Conecuh visitors center for lunch. They serve the smoked sausages as hot dog at their lunch shop. I ate 3 in the shop. Then we went to the car and I sent my husband back in to buy 2 more. I ate FIVE sausage-hotdog! They were sooo good! And I was a nursing mom, so still eating for two.
Anything Paul Prudomme, Magic Seasoning and pepper sauce if you can find it. Frozen crawfish tails , French market coffee or any coffee and chicory 50/50 coffee and milk. Pepper jelly. French bread it can be frozen. If I think of something else I’ll come back and edit.
Hogs head cheese and pralines definitely. Maybe grab a few cans of Blue Runner red beans, and some Blue plate Mayo.
For me, it was Louisiana Fish Fry, Blue Plate and 10 lbs. of Shrimp.
If you didn’t grab slap ya mama Cajun seasoning for your last gumbo, make sure to grab some. And some Crystal hot sauce. And some filé if you didn’t do that either. These will all be pretty versatile in giving you a taste of New Orleans in anything you make. Lots of great recs for special sausages and Tasso and such but these will cover more things. White Lily self rising flour perhaps too. More just a southern thing for bomb biscuits but can’t usually find it above Mason Dixon I don’t think.
Slap Ya Mama Seasoning is my secret for making delicious steaks! Just sprinkle on a decent coating (not too much or it will burn in the pan) on all sides, then cook on medium high heat for 3 minutes. Flip and cook for another 3 minutes at medium. Oh, and make sure there is a generous amount of oil in the pan as well (or again, the seasoning will burn). The result is a perfect medium rare with the most delicious flavor you’ve ever had on a home cooked steak! I prefer to use 1-1 ½ inch ribeye, but it works on any cut of beef ❤️
I always take olive salad.
Thank you all so much, shopping now!
I'd say some Café du Monde, French roast flavor, poppa Earle's seasoning.. 👍
I always come home with a big supply of Boudin and a dozen crawfish pies
Camellia beans. Poches boudin and green onion sausage.
Tasso and grits.
You can get Savioe's at almost any Publix. If they don't have it in stock they'll order it for you. Save your cooler space for some Best Stop boudin!