Bailey's Andouille

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Bailey's Andouille
Bailey's Andouille is listed in the Meat Markets category in La Place, Louisiana. Displayed below is the only current social network for Bailey's Andouille which at this time includes a Facebook page. The activity and popularity of Bailey's Andouille on this social network gives it a ZapScore of 78.

Contact information for Bailey's Andouille is:
513 W Airline Hwy
La Place, LA 70068
(985) 652-9090

"Bailey's Andouille" - Social Networks

Click to visit the social networks of Bailey's Andouille:
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Bailey's Andouille has an overall ZapScore of 78. This means that Bailey's Andouille has a higher ZapScore than 78% of all businesses on Zappenin. For reference, the median ZapScore for a business in La Place, Louisiana is 34 and in the category is 35. Learn more about ZapScore.

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Bailey's Andouille Contact Information:

Social Posts for Bailey's Andouille

Cajun Pasta Salad SALAD 12 oz. pasta (any shape) 1 lb. smoked sausage 1 medium green bell pepper 1 medium red bell pepper ½ medium red onion 3 stalks celery VINAIGRETTE ⅓ cup vegetable oil ½ cup red wine vinegar 1 Tbsp dijon mustard 1 Tbsp minced garlic ¾ tsp salt ¼ tsp cayenne pepper ½ tsp paprika (smoked if possible) fresh cracked pepper, to taste ⅓ bunch fresh parsley Begin by cooking the pasta according to the package directions – boil for 7-10 minutes or until al dente. Drain the pasta in a colander. While the pasta water is heating up, slice the sausage into medallions, ½ inch thick. Cook the sausage in a large skillet over medium heat until it is well browned. Drain on a plate lined with paper towels. While the pasta and sausage are cooking, thinly slice the bell peppers, onion, and celery. Place the vegetables in a very large bowl. (While you’re at it, wash and slice the rest of the celery and freeze for use in a soup on another day) After the pasta and sausage finish cooking, allow them to cool slightly. While they are cooling, make the vinaigrette. Whisk together the oil, vinegar, mustard, garlic, salt, cayenne, paprika, and black pepper. Place the slightly cooled pasta in the bowl with the vegetables (don’t worry if it’s slightly stuck together, the vinaigrette will loosen it. Don’t use water!). Add the cooked sausage, pour the vinaigrette over everything and stir to coat. Roughly chop ⅓ bunch of parsley and add it to the salad, stirring again until evenly mixed in. Serve warm or cold! Serves: 8


Frog Legs!!!

Boudin Stuffed Cornbread Muffins 1 lb. boudin 1 package Jiffy corn bread mix 1 egg 1/3 c. milk Remove boudin from casing. Form boudin into 1 inch balls. Mix the cornbread, using the eggs and milk, per box instructions. Pour the batter into a large greased muffin tin or cupcake cups. Drop 1 ball into each batter filled cup. Bake as directed.

We carry Beazell's Products!!