Bailey’S Andouille Cookbook: Family Recipes with a Cajun Smokey Twist

By Kelly T. Klibert

Perfectly seasoned plump sausage hung in a smoke house over a smoldering pecan wood fire for hours is the traditional way to cure andouille (ahn-DOO-we). Baileys Andouille prides itself on doing things the old fashion way. This specialty meat market located in the Andouille Capital of the World, LaPlace, Louisiana is known for quality andouille and smoked products. Baileys has developed award winning recipes that utilize their flavorful merchandise. The Bailey family didnt stop there. They also created a roux, jambalaya, and pastalaya mix to ease the burden of cooking for crowds.

This cookbook is a compilation of over 160 of our most popular recipes that feature delicious items produced by Baileys Andouille. Whether you need a make-ahead appetizer like andouille squares to serve at a cocktail party or a comforting bowl of smoked chicken chili for cozy winter evenings on the couch, this cookbook has it all. We even threw in some lagniappe (lan-yap), a little something extra, which include helpful tips, a food equivalency chart, a food quantities chart to help feed large crowds, and much more. It is essential reading for anyone who wants to appreciate Cajun Creole food at its best.

• Language: English
• Publisher: LifeRich Publishing
• Release date: Feb 2, 2018
• ISBN: 9781489714886

Kelly T. Klibert

Born and raised in south Louisiana, Kelly T. Klibert grew up loving gumbo and jambalaya. Ten years ago she accepted a position at Baileys Andouille, where she learned the art of making sausage. Although, this is her debut as an author she is confident you will find Baileys Andouille Cookbook Family Recipes with a Cajun Smokey Twist helpful and informative.

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Copyright © 2018 Written by Kelly T. Klibert.

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Interior Art Credit: Rickey Klibert and Kelly T. Klibert

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ISBN: 978-1-4897-1487-9 (sc)

ISBN: 978-1-4897-1488-6 (e)

LifeRich Publishing rev. date: 1/16/2018

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Table of Contents

Appetizers and Dips

Eggs and Bread

Sandwiches and Snacks

Soups and Salads

Gumbos and Stews

Beans and Vegetables

Pasta and Rice Dishes

Meats

Poultry

Seafood

Lagniappe

Dedication

This cookbook is dedicated to our loyal customers who have supported us from the beginning and to our family and friends who have given us encouragement and advice.

Especially to our parents and grandparents, who have instilled in us the values and traditions we are passing on to the next generation. Although some of them are no longer here, we know they are with us and, we hope they are as proud of this cookbook as we are.

Preface

This cookbook consists of favorite Cajun family recipes that feature Bailey’s flavorful smoked and fresh products. Bailey’s Andouille is a specialty meat market, famous for quality sausages, hog head cheese, andouille, tasso, boudin, and other smoked items. Customers are always asking for more recipes to utilize the products that they love. So, I started researching and gathering recipes from everyone I know. I’ve learned that even the smallest amounts of andouille can add another layer of flavor to an otherwise ordinary dish. It didn’t take me long to realize that I was creating a unique cookbook.

The recipes compiled in this book center around Bailey’s amazing product line. Does the thought of a Crawfish Boudin Omelet, Andouille and Artichoke Bisque, or Smoked Chicken and Mushroom Pasta make your mouth water? I have assembled over 160 recipes to excite your taste buds. Impress your clan with fantastic holiday side dishes, such as Baked Mirlitons with Tasso and Andouille Rice Dressing or kid friendly snacks like Andouille Corn Dogs and Chicken Andouille Quesadillas.

There is a special bond among those who break bread together. My goal is to help create those bonds. I hope this collection of recipes will bring your family and friends together as it has mine.

Kelly T. Klibert, Author

Acknowledgment

There are so many people that had a hand in making this dream a reality for us. To start, thank you, to our work family. We have the hardest working and brightest employees. Y’all are creative and are never scared to try something new. Your innovative thinking has grown our business to great heights.

We can’t express our gratitude enough to our nephew, Rickey Klibert, for his imaginative and amazing eye for photography. Your exquisite photographs have made our cookbook alluring and everyone hungry.

We want to thank you, Catherine Millet-Bakewell, my talented sister, for sharing your culinary skills and wisdom. You have done it all; from developing recipes to creating easy substitutes that simplify our reader’s lives. Then you still found time to inspire us to grow our product line and helped us to achieve superior quality.

There is no way we could have produced such an outstanding cookbook without our brilliant and resourceful sister-in-law, Henrietta Millet. Your countless hours preparing recipes to be shared and answering any and all general questions about cooking are greatly appreciated. Your participation made writing this cookbook a breeze.

To our employee, niece and now author, Kelly Klibert, your hard work, sleepless nights, and dedication to this project is what have made it all possible. Without you, this book would still be a dream. Your organizational skills are second to none. You have invested your heart and soul into each recipe that you compiled with a phenomenal commitment to excellence.

Last but not least, to each of you who will buy our cookbook, we thank you and hope that y’all enjoy every single recipe that has been included.

Merci Beaucoup,

Marcelle and E.J. Bailey

Owners of Bailey’s Andouille, LLC

Introduction

In today’s society, the great pastime of spending the day in the kitchen stirring a pot has become a thing of the past, and Buddy Bailey feared that all of the wonderful knowledge of his family’s cooking would also come to an end. It was this question that inspired Bailey’s Cajun Creole Roux Mixes. Today, everyone can experience the great traditional taste of authentic Cajun Creole foods without sacrificing the countless hours in the kitchen previously experienced by our mothers and grandmothers.

It all started in 1989 when Buddy asked his mother how the family’s great Cajun Creole recipes were going to be passed down to the next generations. In the good ole days, all of the secret recipes and cooking lessons were learned gathered around the kitchen with family and friends helping to continue the family’s tradition.

Each box of Bailey’s Cajun Creole Roux Mix has been carefully portioned into separate packets that have the exact amount of Creole spices, seasonings, and secret traditional roux mix that is second to none. We’re so sure you will like our mixes that you will be back for more.

Twenty-three years ago Buddy used old family recipes that he received from his parents, Vic and Albert, to sell smoked products to his community. In 1997, he and his wife, June, decided to open their own store, Bailey’s World Famous Andouille. The store started simply, Buddy built all the cypress smoke houses that are still used today and only sold andouille, smoked sausage, fresh sausage, hog head cheese, boudin, tasso and smoked chickens.

Upon retirement, their son, E.J. and his wife, Marcelle, took over the everyday business of running the store. They shortened the name to Bailey’s Andouille, but expanded the product line to include dressing mix, beef jerky, pre-smoked spare ribs, jambalaya, and pastalaya mixes. All the while still producing flavorful sausages stuffed with fresh garlic and a special blend of spices which are slowly smoked over a pecan wood fire.

Everyone thinks of gumbo when you mention andouille and roux, but there are so many other wonderful culinary possibilities. We have gathered all of our favorite recipes that have a Cajun smokey twist and feature Bailey’s family products. You will find tasty weeknight dishes that are a snap to put together after work to feed your family to sophisticated courses that are great to serve at a formal dinner party. Your family and friends will think you are a culinary genius when you serve delicious dishes from this cookbook. Bon Appétit!

History of Andouille

If you are a fan of Louisiana cooking, a stick of andouille often used in gumbos, jambalayas or pasta dishes is a beautiful savory sight to behold.

Beginning in the 1720s, German pioneers from the Rhineland came to the New World and settled up the Mississippi River from New Orleans in modern-day St. Charles, St. James and St. John the Baptist parishes (a region known as the Côte des Allemandes or German Coast). In the years since the farmers and sausage makers built a reputation for a traditional sausage-making style that’s as delicious as it is straightforward.

The style calls for chunks of lean pork shoulder to be simply spiced with garlic, salt, black pepper, and red pepper, then stuffed into beef casings and slow-smoked for hours over smoldering pecan wood fires. Before the advent of modern refrigeration, farmers would make andouille as part of the cold weather hog slaughters called une boucherie de cochon. Sometimes taking up to two days to make all the andouille, sausage, boudin, hog head cheese and crackling. Thick links of andouille, cured by smoke, would hang in the barn until they made their way into bean pots or batches of gut-warming gumbo.

In 1972, the citizens of LaPlace, Louisiana turned their appreciation for andouille into a celebration with the first Andouille Festival held October 28th and 29th of that year. Then-Governor, Edwin Edwards, officially declared LaPlace