Chicken & Andouille Gumbo
A Chicken & Andouille Gumbo recipe using Jacob's Andouille is a delicious and easy way to enjoy a classic Cajun dish.
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Jacob’s Recipes
a world famous Ingredient
Jacob’s Roux Mix Recipes
Jacob's Country Roux Mix is a pre-made dry roux mix complete with seasonings to help you make delicious dishes with out the time and effort of making a roux yourself. Together with our fine smoked meats, Jacob's Country Roux Mix will help you make great tasting gumbos, stews, and other Cajun dishes. Find some of our favorite recipes below.
Seafood Gumbo
A seafood gumbo recipe using Jacob's Andouille is a flavorful and hearty way to enjoy the freshest seafood.
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Jambalaya
Jambalaya with Jacob's Cajun sausage and andouille is a flavorful one-pot meal made with rice, chicken, sausage, vegetables, and spices.
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Sauce Piquant
A Sauce Piquant recipe using Jacob's country roux mix is a quick and easy way to enjoy a classic Cajun dish.
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Red Bean Gumbo
In South Louisiana, we normally think of red beans as a "Monday" dish and always serve them over rice with a link of smoked sausage. This gumbo variation started out as a perfect solution to making use of leftover red beans and rice. Today, its a fall delicacy.
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Corn Soup
Creamy corn soup made with Jacob's Roux Mix is a quick and easy meal that is perfect for a cold day.
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Chicken or Beef Stew
Hearty chicken or beef stew made with Jacob's smoked chicken is a flavorful and satisfying meal.
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Classic & Modern Cajun Dishes
Jacob’s General Recipes
Jacob's Andouille is a delicious and versatile sausage that can be used in a variety of recipes, along with our other fine products. Whether you're looking for a classic Cajun dish or something a little more modern, we've got a recipe for you.
Andouille Queso
This family recipe is simple, but a favorite at our gatherings! It's perfect (to us at least) as-is! When serving this dip, we choose to use Tostitos Scoops, but any chip is acceptable.
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Jacob's Andouille Dip
Creamy. Cheesy. And packed with our world famous Andouille. This dip is perfect for any tailgate, party, or winter day.
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Andouille Appetizer
Sweet and savory andouille bites are a delicious and easy appetizer that is perfect for any occasion.
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Shrimp, Andouille, & Tasso Grits
Originally titled, “Sautéed Heads-on Gulf Shrimp with Andouille Sausage and Tasso Ham Served Over Creamy Stone-Milled Grits” by Chef Cindy Wolf of Baltimore.
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Sweet Potato & Andouille Bisque
Packed with flavor, this is a recipe for Sweet Potato and Andouille Bisque and calls for both ground and sliced Andouille.
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Get a Taste of Louisiana
Louisiana Chef Recipes
Here are some recipes from Louisiana Chefs using products from Jacob's World Famous Andouille & Sausage.
Creole Eight Bean Soup
Shirley Dittloff is the chef and owner of Barrow House Inn, a bed and breakfast located in the heart of the historic town of St. Francisville, LA. In 1999, she was selected to appear on the PBS television show "A Taste Of Louisiana With Chef John Folse" and her recipes can be found in his critically-acclaimed "Hot Beignets and Warm Boudoirs" cookbook. For almost 20 years now, her recipes have appeared in numerous bed and breakfast cookbooks as well as prestigious magazines like Gourmet.
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Gumbo LaPlace
Jerry Folse, brother of international celebrity chef, John Folse, gave this outstanding gumbo recipe to Jacob’s World Famous Andouille, and it was used to win the 2003 Andouille Festival Cook-off.
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Carolyn’s Creole Sautéed Cabbage
Discover local legend Carolyn Shelton's unique Creole Sautéed Cabbage recipe from her own radio show, Zydeco Café Radio Show.
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Chicken, Oyster, & Andouille Gumbo
Chef John Folse's special chicken, oyster, and andouille gumbo made with a dark roux, okra, and Jacob's World Famous Andouille.
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