Product Description
by Kelly T. Klibert (Author)
Perfectly seasoned plump sausage hung in a smoke house over a smoldering pecan wood fire for hours is the traditional way to cure andouille (ahn-DOO-we). Baileys Andouille prides itself on doing things the old fashion way. This specialty meat market located in the Andouille Capital of the World, LaPlace, Louisiana is known for quality andouille and smoked products. Baileys has developed award winning recipes that utilize their flavorful merchandise. The Bailey family didnt stop there. They also created a roux, jambalaya, and pastalaya mix to ease the burden of cooking for crowds.
This cookbook is a compilation of over 160 of our most popular recipes that feature delicious items produced by Baileys Andouille. Whether you need a make-ahead appetizer like andouille squares to serve at a cocktail party or a comforting bowl of smoked chicken chili for cozy winter evenings on the couch, this cookbook has it all. We even threw in some lagniappe (lan-yap), a little something extra, which include helpful tips, a food equivalency chart, a food quantities chart to help feed large crowds, and much more. It is essential reading for anyone who wants to appreciate Cajun Creole food at its best.
