Where do you go for the world’s very best andouille and sausage? Well, LaPlace Louisiana, of course!
An abundance of shrimp and sausage fills the Po’ Boys at Mabile’s
This was actually our second trip to LaPlace. The first trip was about a year and a half ago. We had taken a cooking class at the Southern Food and Beverage Museum in New Orleans. The demo was for Jambalaya and the instructor mentioned that the andouille came from Wayne Jacobs in LaPlace. I had wanted to bring andouille and tasso ham home with us so we took a drive and brought back lots of goodies. At this point I was just about out of everything so I was happy to make a return trip.
We had planned to go back to Wayne Jacobs for more of what we bought on our last trip. But friends of ours, who live in New Orleans, told us about Jacob’s World Famous Andouille and Sausage. They are Louisiana natives and their Acadian family heritage made them trusted advisors. Plus I knew they would never steer us wrong. If Paul and Holly told us it was worth the trip to this particular place we knew we had to go!
Mabile’s Restaurant – a hidden gem for lunch in LaPlace Louisiana
LaPlace Louisiana is about a 30 to 40 minute drive from NOLA. It was lunchtime. And we were sooooo hungry. So I searched the internet for place to eat and came up with Mabile’s Restaurant that was only about a block from Jacob’s. It was a tiny hole in the wall of a hidden gem. Family owned and operated, Mabile’s opened in St. John Parish in 1984 as a meat market and deli in the back of Cambridge Subdivision. They moved to their current location on Airline Hwy in 1988. Through the years they have closed the meat market and expanded the restaurant.
We walked up to the counter and ordered two Po’ Boys to share. They were out of oysters, so we ordered one shrimp Po’ Boy and one hot smoked sausage. Both “fully dressed”. And both on the same Leidenheimer’s French bread, baked fresh daily, that Domilise’s uses.
We shared a Hot Smoked Sausage and a Shrimp Po’ Boy from Mabile’s Restaurant
The Po’ Boys were awesome. The crispy little shrimp were quite plentiful. In fact there was such an abundance of shrimp that the kept falling out of the roll. We ate those stragglers separately and there was still plenty in the sandwich. The slices of sausage were grilled and had just the right amount of spicy heat. Mabile’s was a random choice for lunch, but it was certainly a good one!
Welcome to Jacob’s World Famous Andouille and Sausage
The original and the best Cajun andouille and sausage
They say that you shouldn’t go food shopping hungry. And we had full bellies when we arrived at Jacob’s World Famous Andouille and Sausage. But that didn’t stop us from buying pounds of andouille, tasso ham and hot smoked sausage. Everything looked so fresh and smelled so enticing that we just had to buy enough to keep us until our return trip. Whenever that might be.
The refrigerator case filled with sausages, cheeses and prepared dishes
There is quite a history at Jacob’s. The family tree goes back to the 1700 with a long line of sausage makers. The Jacob’s family is credited with creating a new pork sausage in Cajun country and it is what we know as andouille. Andouille is French for “to introduce” as in the seasoned meat was introduced into the casing. Though a French word, andouille here is a German sausage. In France, andouille is casings and stomach linings stuffed into more linings, tied off, then boiled. Andouille is a very heavily smoke sausage with lots of flavor. Once you know the history you can understand how Jacob’s has stayed in business for over 92 years.
A large reach in refrigerator for self serve sausages at Jacob’s
Since we eat most of our meals at home in Ladybug, I have already prepared meals using each of the items we bought at Jacob’s. Each has had the distinct Cajun flavor we love so much. Fortunately my freezer is large enough to hold more of their outstanding ingredients that we purchased on our visit to LaPlace Louisiana.
Being served at Jacob’s. As you can see the menu of sausages for sale is quite extensive
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