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
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Social Posts for Bailey's Andouille

Cooked Okra!!

Just got a fresh batch of Crab Stuffed Mushrooms in!! COME AND GET IT!!


Shrimp and Smoked Sausage Gumbo 3 lbs. small or medium shrimp (peeled) 2 lb. Smoked Sausage (cut into 1/4 " slices) 2 tbsp. cooking oil 1 pack of Bailey’s Cajun Creole Mix In an 8 quart pot, sauté sausage and dried seasonings in oil for about 15 minutes. Add 3 ½ qts. of hot water or seafood stock and bring to a boil. Add ½ to 1 pack of spices. Mix entire pack of Roux with water from pot until roux is creamy and smooth. After Roux is mixed, add to pot. Simmer uncovered over medium heat for 45 minutes. Shrimp should be added the last 15 minutes of cooking. Serve over cooked rice. Yields 8 – 10 servings

Boudin Stuffed Pork Chops with Creole Mustard and Cane Syrup Glaze 4 at least 1 inch Thick Pork Chops 2 Cups Boudin, casing removed 1 Egg, beaten Kosher Salt, Black Pepper and Cayenne, to taste 1 recipe Creole Mustard and Cane Syrup Glaze (see below) Preheat an oven to 350 F degrees. Mix the Boudin well with the egg. Cut a pocket into the side of each chop, coming about 1/2 an inch from going through the other side. Season inside the pocket. Stuff about 1/2 a cup of the Boudin into each chop, or as much as you can fit in without over stuffing it. Season the outside of the chops liberally with salt & black pepper, cayenne to taste. Heat a cast iron skillet until good and hot. Brush the chops with some oil and sear on both sides until nicely browned. Finish in the oven until just cooked through and the boudin is hot. Brush with the glaze and serve. Serves 4. Creole Mustard and Cane Syrup Glaze 4 Tbsp Creole Mustard 2 Tbsp Pure Cane Syrup 1 spritz of lemon juice Salt & Black Pepper to taste Mix all ingredients together.