I'll be making a large pot of my (okay, pretty much Chuck Taggart's) Red Beans and Rice in celebration of my little girl turning 1. That got me thinking that it might be fun to try a new source for the meat components. While I love tasso when I can get it, I tend to stick with smoked ham hock and andouille.
Who's got the best andouille in L.A. and can you describe your top choice?
Is it better to concede defeat and mail order from Jacob's in Louisianna?
Thanks in advance for any insight.
By the way, my goto is Bob's Market on Ocean Park for both hocks and andouille. They get the texture and spices right, though it isn't smoked. I forgive them because the hock adds plenty of smoke to the dish.
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