Chile Pepper Magazine has an issue dedicated to Cajun & Creole foods this month! It has articles about oysters, Louisiana restaurants outside of Louisiana, and a great article about Jacob's Andouille Sausage. I haven't tried Jacob's yet, but I will after reading the article and checking out their site. The guy's family has been doing it for four generations in LaPlace, Louisiana. It's all smoked with pecan wood for 10-12 hours in cypress and pine smokehouses. Another thing I like is, they say they don't gouge on the shipping. We'll see. I'll surely post when I get some.
Monday, January 24, 2005
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