500BestSquareBarbecue Chaurice @ The Joint

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A new trend around New Orleans has barbecue practitioners smoking the native sausages. This is such a good idea one wonders why it wasn’t done before. The well-named Joint slow-smokes all kinds of things. I believe they were the first to smoke chaurice, the Creole hot sausage we love on red beans and in jambalaya. The smoked version makes a hell of a poor boy sandwich. Smoked boudin is more than a little good, too.

The Joint. Bywater & Downtown: 701 Mazant. 504-949-3232 .

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  1. Chris on May 9, 2015

    Creole Country Sausage on David St has had smoked chaurice for almost a decade.

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