Jacob's Andouille Jacob's World Famous Andouille & Sausage

505 West Airline Hwy LaPlace, LA 70068
985-652-9080 Toll Free: 1-877-215-7589
Original@JacobsAndouille.com 
Jacob's Andouille


HISTORY 
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Over the years local restaurants, and even some as far away as California and Washington, were using Jacob's Andouille in their gumbos, jambalayas, and other menu items. With Diddy shipping andouille to many cities around the world including Hong Kong, Jacob's Andouille enjoys world-renowned status as the andouille business booms! In fact, in 1972 Louisiana Governor Edwin Edwards declared LaPlace, LA the Andouille Capitol of the World and the first annual Andouille Festival was held. Every year in October food, music, rides and most of all plenty of andouille provide a fun filled weekend for all who attend. Highlighting this event was a cooking contest in which contestants prepared their recipes using andouille in three catagories: gumbos, jambalayas, and miscellaneous dishes. All three 1st place winners at the first Andouille Festival used Jacob's Andouille in their winning recipes.

Mam-Bragger was still active in operating the business when she died in 1978 at the age of 78. With her passing Diddy's daughter Mary Ann, who had been involved in the family's business for several years, took a more active role in running the business. Later in the same year the Jacobs began constructing a new building using family property on the Airline Hwy (US 61). In 1979 Mary Ann and her father, Diddy, opened Jacob's World Famous Andouille at its present location in the barn shaped building at 505 West Airline Hwy in LaPlace, LA. With a smaller store and more smoke house facilities, the Jacobs focus more on making their world famous andouille and other smoked products from this new store. When Mary Ann decided to retire in 1994 her son Aaron inherited the family business. Having learned at the age of ten from his grandfather Diddy, Aaron was already well seasoned in the art of making andouille. In keeping with the family tradition, Aaron still uses his great-grandparents' recipe. "It's unique, a more heavily smoked meat than the others sell," says Aaron as he still uses the original smoke house built in the 1920's by his great-grandfather Bragger.

For four generations the Jacob family has been serving andouille and smoked meat made with their unique blend of flavor and choice lean pork. They are happy to provide any special order to your liking. "You tell us how you want it cooked, what you want in it, no salt, more spices, and we'll prepare it exactly the way you want it," says Aaron. "Your satisfaction is always guaranteed." Aaron runs the family business just as it was handed down to him, and he knows just how to make your next Jacob's Andouille meal the perfect one. Aaron invites people to "Stop by anytime for a free tour of our smokehouses or free samples of our uniquely smoked meats."

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