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.

Chicken & Andouille GumboChicken & Andouille Gumbo

Chicken & Andouille Gumbo

By 

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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Seafood GumboSeafood Gumbo

Seafood Gumbo

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A seafood gumbo recipe using Jacob's Andouille is a flavorful and hearty way to enjoy the freshest seafood.

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JambalayaJambalaya

Jambalaya

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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 PiquantSauce Piquant

Sauce Piquant

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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 GumboRed Bean Gumbo

Red Bean Gumbo

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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 SoupCorn Soup

Corn Soup

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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 StewChicken or Beef Stew

Chicken or Beef Stew

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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 QuesoAndouille Queso

Andouille Queso

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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 DipJacob's Andouille Dip

Jacob's Andouille Dip

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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 AppetizerAndouille Appetizer

Andouille Appetizer

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Sweet and savory andouille bites are a delicious and easy appetizer that is perfect for any occasion.

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Shrimp, Andouille, & Tasso GritsShrimp, Andouille, & Tasso Grits

Shrimp, Andouille, & Tasso Grits

By 
Chef Cindy Wolf of Baltimore

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 BisqueSweet Potato & Andouille Bisque

Sweet Potato & Andouille Bisque

By 
Thomas Schmitt of Destrehan

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 SoupCreole Eight Bean Soup

Creole Eight Bean Soup

By Chef 
Shirley Dittloff

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 LaPlaceGumbo LaPlace

Gumbo LaPlace

By Chef 
Jerry Folse

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 CabbageCarolyn’s Creole Sautéed Cabbage

Carolyn’s Creole Sautéed Cabbage

By Chef 
Carolyn Shelton

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 GumboChicken, Oyster, & Andouille Gumbo

Chicken, Oyster, & Andouille Gumbo

By Chef 
John Folse

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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