Here in Cajun Country, beef and pork are the primary meats processed and smoked to create the unique flavor in gumbos, jambalayas and bayou vegetables. Early French and German settlers established their farms and butcher shops soon after arriving in the early 1700’s. Although there is much debate as to which of our Cajun and Creole cultures should be credited with items such as andouille, tasso and smoked sausage in our pots, there can be no debate that our wonderful pecan wood-smoked meats are incomparable in flavor and sought after by cooks worldwide. Chef John Folse has resurrected the centuries old tradition of heavy pecan wood smoked meats to produce authentic flavor in every dish. Enjoy!

Gumbo recipes and more:

Duck, Andouille And Oyster Gumbo

Chicken and Sausage Gumbo

Ruth Fertel's Plaquemines Parish Oyster Dressing

Scallops of Veal with Tasso and Wild Mushroom Essence