Vaucresson’s Sausage Company


1800 St. Bernard Ave.
New Orleans, LA 70116
(504) 948-4777

Since 1899 the Vaucressons have been mainstays of the meat business in New Orleans’ 7th Ward. Robert Levinsky Vaucresson was a butcher. His son Robert “Sonny” Vaucresson made sausage his specialty. Sonny was one of the first cooks of Creole heritage to have a restaurant on Bourbon Street. From 1966 to 1974 he operated Vaucresson’s Café Creole, where the filé gumbo was famed. Today, Vance Vaucresson carries on the tradition with Vaucresson’s Sausage Company. Restaurants throughout New Orleans swear by Vance’s smoked sausage, andouille, and chaurice for their gumbos. Many of his customers were his father’s customers. For more than a century the Vaucressons have held on to their Creole roots and shared them with their community.

Date of interview:

August 9, 2006

Interviewer:

Amy Evans


Everybody has their own way [of making gumbo]. But as long as they’re cognizant of the building process that they’re really—it’s just building that flavor. If they just stick with it and, you know, don’t really make it too far this way, too far that way, it will be a very pleasing gumbo.
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