cajun sausage

Boudin vs. Andouille: Which Cajun Sausage is Better?

Do you ever visit your favorite Cajun food restaurant – Razzoo’s Cajun Café of course – take one look at the menu, and go “what the heck is that?!”

We’re got some “funny” names on the menu, and that’s simply because Cajuns have a language all their own and many Cajun ingredients just sound funny. Sound funny…but taste awesome!

For example, you might notice that we’ve got two types of Cajun sausage listed in various dishes across the menu: Boudin and Andouille. Not sure what either one is? Want to know which is better? Read on as Razzoo’s Cajun Café explains:

Boudin

Boudin is one of those staples of Cajun cooking. Just take a drive through the Cajun country of Louisiana and you’ll see many a gas station offering hot boudin! Boudin dates back to the 1800s when French and Spanish settlers were moving into Louisiana. Times were hard, people were hungry, and they did everything they could to stretch the meat they had. So, when they made sausage, they started adding rice as a filler to make it go further. Boudin is made a variety of ways, but each is made of a combination of meat, rice, and spices.

Andouille

Andouille sausage is the “high brow” counterpart to boudin. Andouille became popular as French settlers came over and began settling the cities of Louisiana. These city folk began making Andouille with pork, spices, garlic, onion, and wine and using it in their Creole cooking. Each batch is smoked twice to really draw out the flavors and spices in each bite.

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Can we pick a favorite? No way! Both are delicious! Try them both by ordering our Boudin Balls for a starter, then order our delicious Cajun Combo Skillet for an entrée, complete with grilled Andouille sausage, shrimp creole, crawfish etoufee, and red beans ‘n’ rice.

We’ll save a seat for you at Razzoo’s Cajun Café for the best Cajun food in Texas!




Cajun Sausage 101: What are the different types of Cajun sausage?

Cajun cookin’ is a style all its own, and if you aren’t a bubba from the swamplands of Louisiana, you have a thing or two to learn about what makes Cajun food different that Creole, or other southern comfort food in general.

So pull up a seat, and let us fill you in the different types of Cajun sausage and what makes them unique:

 

Boudin Sausage

Let’s just start with one of the region’s most famous, shall we. When driving through the Acadiana region of Louisiana, it’s very common to see signs on the side of the road, at gas stations, grocery stores, etc. that say “Hot Boudin!” Boudin is simply pork and rice sausage. In the 1800s, Spanish and French colonists who were settling the area were poor and food was meager. They stretched every last bite of food, and so the rice was originally added to the pork as filler. Today, it’s what makes boudin the Cajun sausage it is today. Try it in Razzoo’s Boudin Balls, one of the most popular appetizers on our menu!

 

Andouille

Prominently served in dishes like gumbo or jambalaya, Cajun Andouille sausage is a spicier version of a similar sausage made in France. The sausage uses coarsely ground pork and combines it with spices, onion, garlic, and wine to create a taste that is spicy and delicious. What sets Andouille sausage apart is that it’s twice smoked for extra flavor. Give it a try in our Razzoo’s gumbo or atop our Creamy Cajun Fondue dip. Yum!

Join the fine folks at Razzoo’s Cajun Café this week and order up some Cajun sausage. We source only the finest meats and seafood from the great state of Louisiana, guaranteeing an authentic Cajun meal every time. See you for lunch, dinner, happy hour, or late night at Razzoo’s.

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Cookin' Up Cajun with Syracuse Sausage

Mama always told us your food is only as good as the ingredients you put in it.

 

 

We tend to agree with Mama, and that’s why Razzoo’s Cajun Café only uses the highest quality ingredients in all of our dishes. No overly processed foods here. Razzoo’s Cajun Cafe relies on quality – and many times regional – suppliers to give us the freshest meat and produce around.

 

One such supplier is Syracuse Sausage from right here in the great state of Texas. Founded by Joe Mussacchio in the early 1980s, the company’s roots really date back to the 1960s when Joe honed his craft working in the family sausage making business in Syracuse, New York. When Joe relocated to Texas, he couldn’t find good quality sausage anywhere, and Syracuse Sausage was founded. Leave it up to a family of Italians to make some pretty darn good sausage.

 

Here are a few reasons we love this sausage:

 

·      All Natural: You won’t find any fillers here! All of the Syracuse Sausage is minimally processed with no preservatives or artificial ingredients.

·      Authentic: Syracuse Sausage uses it’s own custom spice blends, giving the sausage a truly unique and authentic Cajun flavor.

·      Locally Owned and Operated: It just feels good to shop local. Located in Ponder, Texas, Syracuse Sausage is gives us the opportunity to source great meats from our own backyard.

·      Family Company: The Mussacchio family still owns and operates Syracuse Sausage, loving every minute of it.

 

Want to try some great sausage? Come into your local Razzoo’s Cajun Café today for Boudin, Cajun Andouille with Red Beanz N Rice, and more of your favorite Cajun foods. Razzoo’s is open for lunch, dinner, happy hour, and late night. See you this week at Razzoo’s for the best Cajun food in Texas and North Carolina!

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