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For anyone in the DC metro area, Logan's Sausage in Alexandria makes a pretty good Andouille. I've also gotten a good Andouille from the butcher shop 'Let's Meat on the Avenue' in Del Ray, but his stock is unpredictable. I grew up visiting New Orleans and greatly value good creole cooking. It's easily overdone but when done right it's sublime. And it's nearly impossible to find 'real' creole/cajun cooking outside of Louisiana. I don't know what element is lost, but once it's brought out of that environment, something is lost. My go-to jambalaya recipe follows Emeril Lagasse's instruction. It turns out good every time. The key is a high quality Andouille sausage.
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Sep 21, 2013 23:52
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| # ¿ May 4, 2024 16:38 |
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