Closed from Ida, another traditional Cajun butcher returns to LaPlace | Where NOLA eats

Old-school wood smokers weathered the storm well, but it was the rest of Wayne Jacob’s Smokehouse in LaPlace that was hit hard in Hurricane Ida. Storm winds ripped the roof to pieces and let the rain flood the Cajun butcher’s shop and restaurant. It had been out of use since.

But after at least one round of repairs, Wayne Jacob’s is back, and those heavy cypress smokers are breathing again.

Jarred Zeringue stands among the wood that lights his smokers at Wayne Jacob’s Smokehouse in LaPlace, a traditional butcher and restaurant on the Andouille Trail. (Photo by Chris Granger | The Times-Picayune | The New Orleans Advocate)

Owner Jarred Zeringue begins with the butcher side of the operation, filling the till with his signature andouille and other smoked meats. The restaurant is still being repaired and will reopen later.

“We had to get back to production first,” he said. “The holidays are truly our season.”


The meat crate is filled with regional specialties at Wayne Jacob’s Smokehouse in LaPlace, a butcher’s shop that is part of the Sentier de l’Andouille. (Photo by Chris Granger | The Times-Picayune | The New Orleans Advocate)

Founded in 1950, Wayne Jacob’s has both a local clientele and extends to Louisiana cuisine enthusiasts across the country.

Her return marks the latest post-Ida comeback for a circuit of traditional vendors who sell a Louisiana heritage food item to parishes on the river, a community that suffered significant damage from the powerful storm.


At Wayne Jacob’s Smokehouse and Restaurant in LaPlace, the tasso hangs in one of the cypress smokers.

While andouille sausage is now a staple in grocery stores – at least around Louisiana – the type produced in river parishes stands out as a regional specialty. The classic examples here are thick, dark, and deeply smoked and filled with large chunks of pork with a mix of seasonings that changes from store to store. It’s the staple ingredient in countless traditional Louisiana dishes, especially okra and jambalaya.

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The best-known keepers of this tradition can be found at LaPlace, which proclaims itself the “Andouille Capital of the World,” hosts its annual Andouille Festival and crowns its own Andouille Queen. It was one of the communities ravaged by Ida.

Jacob’s World Famous Andouille on Airline Highway has been around since 1928 and is now managed by the fifth generation. He was able to open a few weeks after Ida. Despite the name, it’s not related to Wayne Jacob (or at least as loosely related as anything can be in small towns with long family histories).

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Bailey’s Andouille, located practically next to Jacob’s up Airline Highway, reopened on September 20.

Cox’s Meat Market, another traditional andouille producer just up River Road on the reserve, was able to reopen a few days after Ida, first with generator power and stock they had. This store, which dates from 1933, regained full capacity later in September, with the restoration of utilities.

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Last year, the River Parish Tourism Commission launched a new campaign called Andouille Trail, featuring many different butchers and restaurants in the area.

It ranges from famous LaPlace vendors to neighborhood grocery stores, like Don’s Country Store in Reserve (also back after Ida) and small outposts across the river, like La Bon Boucon (“the good smoke”). ) at South Vacherie, which produces a sub-regional category of andouille called maudlin, which is even bigger and thicker than normal links.


Wayne Jacob’s Smokehouse, a traditional butcher shop for andouille and other regional meats, was damaged by Hurricane Ida, pictured on September 4, 2021 (Staff photo by Ian McNulty, | The Times-Picayune)

For starters, Wayne Jacob’s is back with limited hours for in-store sales only (Monday through Friday, 9 a.m. to 2 p.m.). Zeringue is waiting to resume shipping orders, which is usually a large part of the business.

The reason for the wait is, again, related to Ida. On the day the storm roared on the shore, Wayne Jacob’s was featured on a Travel Channel cooking show, a cover of an episode of “Food Paradise” that took place a few years ago. This sparked a surge in online orders across the country, as the company was battered by storm winds. Zeringue has made every effort to fulfill orders already placed before taking new orders for shipment.

“We have had around 300 orders backlog since August,” he said. “They understand the situation and have been patient. “

Wayne Jacob’s smokehouse

769 5th Street West, LaPlace, (985) 652-9990

Temporary opening hours (butcher’s shop only), Mon.-Fri. 9 am-2pm

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