It all started...

in 1989 when Buddy Bailey asked his mother how the family’s great Cajun Creole recipes were going to be passed down to the next generations. In the good ole days, all of the secret recipes and cooking lessons were learned gathered around the kitchen with family and friends helping to continue the family’s tradition.

Buddy used old family recipes that he received from his parents, Vic and Albert, to sell smoked products to his community. In 1997, he and his wife, June, decided to open their own store, Bailey’s World Famous Andouille. The store started simply, Buddy built all the cypress smoke houses that are still used today and only sold andouille, smoked sausage, fresh sausage, hog head cheese, boudin, tasso and smoked chickens.

Upon retirement, their son, E.J. and his wife, Marcelle, took over the everyday business of running the store. They shortened the name to Bailey’s Andouille, but expanded the product line to include dressing mix, beef jerky, pre-smoked spare ribs, jambalaya mix, and pastalaya mix. All the while still producing flavorful sausages stuffed with fresh garlic and a special blend of spices which are slowly smoked over a pecan wood fire.

Television

• LPB Our Food Heritage Episode 1104 France 4: New World Exploration - Chef John Folse

• Food Network Feasting on Asphalt 2 
The River Run: Day 3 - Alton Brown

Awards

• 1998, 2000 & 2002 1st Place Gumbo Cook-Off - Andouille Festival, LaPlace, Louisiana

• 1990 1st Place Best Andouille Maker, Commerical - Andouille Festival, LaPlace, Louisiana

• 2010 3rd Place Jambalaya Cook-Off, Reserve Sesquicentennial Celebration, Reserve, Louisiana

• 2013 Grand Champion Chef - Spring Fling, Manchac, Louisiana

• 2013 & 2016 Chef's Best Meat - Spring Fling, Manchac, Louisiana

• 2016 Chef's Best  Side/Dessert - Spring Fling, Manchac, Louisiana

Publications

• 1998 The Times-Picayune "Letterman fan takes taste of LaPlace to Big Apple"

• 2002 The Times-Picayune "Smoked Pork Pilgramage"

• 2008 Alton Brown Feasting on Asphalt 2 "The River Run" pg. 36-40