Granted, each will find their “true” Andouille, we at Wayne Jacob’s Smokehouse at 769 West 5th St, invite you to stop by our store not only shopping our smoked Andouille, Smoked Sausage, Dave’s Award Winning Hog Cracklin’, and much more, but dining on our Seafood Plates, PoBoys, Baby Back Ribs, and much more!

Ya’ll Come on Down!

Wayne Jacob’s father (or maybe he was Wayne’s grandfather), Nolan Jacob, worked for Nelson Jacob when the store was in the old Alexander building in LaPlace (very close to where Wayne Jacob’s is located now). There were several Jacob’s, and other relatives, making and selling smoked sausage.

Nelson Jacob was the first to sell Andouille comercially in 1928 when he opened N. Jacob’s General Merchandise Store. I think it was after Nelson died that Nolan and his sons opened their own store. Nelson had a brother, called “Moon”, that opened a smokehouse store almost across the street from his store. At one time there were 3 Jacob’s stores in the area refered to as Milesville. Wayne Jacob’s smoke house is no longer owned by the Jacob family. Dr. St. Martin’s son-in-law now owns the store, but I am told that he still uses the same recipe and smoking techniques that the Jacob’s did.

In the Andouille market there are only a few that have good true Andouille. Both Jacob’s Andouille and Wayne Jacob’s Smokehouse, Bailey’s Andouille, Don’s Country Store, Cox Meat Market, & Tod’s Catering. Veron’s Provision has changed their recipe and is not as good as it used to be.

In the Jambalaya and Gumbo cooking circles, there are fans of each particular producer. And these fans hold true to their favorites, swaring by them, and refusing to cook with anyone elses.