Boudain recipe

[keep]

Does anyone have a boudain receipe? I looked all through the receipe section and couldn't find one.
Travis?

[kramer]

Since youre in the DFW area, go to Tom Thumb or Kroger and get you some Syracuse Boudin.

Good luck with the recipe. Let us know what you find out and how it is.

[Cajun Blake]

Does anyone have a boudain receipe? I looked all through the receipe section and couldn't find one.
Travis?

Jim and others,


Boudin was created by the Cajun people as a white sausage with blends of rice, pork, and spices injected into a natural casing. Food items that are stuffed into the casing are already cooked as the boudin sausage is steamed to keep it warm and serveable. The steam also keeps the casing texture natural and inside ingredients moist. If you microwave boudin, the casing and food inside (rice, meat) dries out and loses it's original taste appeal

2 primary types of Boudin - Blanc "white" , and Rouge "red". White consists of rice, liver, seasonings, and pork. Whereas red consists of fresh blood added to the same ingredients. Due to the FDA restrictions, blood boudin is no longer sold for commercial use, and only made by the true die hard cajuns. The pork blood and hot stock is added to the other ingredients after they have been cooked. The mixture is then stuffed into a casing and steamed.

The blood is not raw . It is becomes a solid when added to hot stock and steamed. Everyone here has probably had cooked blood. Whenever you cook pork chops or a steak (red meat) in a black iron skillet on the stove, the blood escapes and drains as the meat cells close. The cooked blood adds flavor and is the leftover remnants that often stick to the spatula and bottom of the skillet.


Here are some excellent websites dealing with boudin and how to prepare it at home.

I have this one saved in "my favorites" since is an excellent Cajun food site
http://www.realcajunrecipes.com/arti...kingBoudin.asp


this link grades boudin based on taste, texture, and flavor.
http://www.boudinlink.com/



if you do a google search for "cajun boudin" plenty of info can be found.

My wife is from Opelousas and related to the famous Cajun chef, Paul Prudhomme. (Paul made blackened redfish famous in the 1980's. It was so popular that it led to the Federal fishing restrictions on redfish) I have a family cookbook with tons of recipes as I'll add the boudin recipe to the TBH recipe section in the next day or two.

The true Cajun way to make boudin was usually done at a "La Boucherie" or slaughtering of the hog. Because the cajun folks were usually poor, they had to live off the land. La Boucherie was a gathering of many cajun families once every few months to slaughter the hogs. ALL of the pig was used for some form of food ; cracklins, bacon, sausage, roast, hogs head cheese, etc..... Boudin and sausage was freshly made from most every part of the butchered hog since the cajun man did not waste any food.

Real cajun boudin is incredible tasting because of all the flavors from the hog are boiled down and used as stock when added to the liver, meat, rice, and seasonings.


PM me if you need any help or suggestions.


cb <*)))>{


picture of fresh made boudin

[Tmag]

Man, you done got my mouth watering for some boudin.

[DrenalinJunkie]

mmmmmmmmm boudin

[mesquitecountry]

Here's how I do mine this recipe will be similar to the Cajun Hollar If you like substitute the pork for crawfish. Cook the rice 1 to 1.5 rice to water. About 10 pounds of cooked rice. Start with 5 dry.

Next cook the 1# of liver and drain it off.

Cook the 5 pounds of Pork or Crawfish meat with cayenne, pepper, garlic, green onions, and a stick of butter. I wont give you an exact measurement as it is different for everyone else. If you wish to kick it up throw in some fresh diced jalapenos. Two or three will be enough.

Combine all of your ingredients and stuff. Then cook on a grill. Best way to eat boudin in my opinion.

Have fun with it.

[Chris]

Jalapenos? Never seen them in Boudin.

Might be pretty good!

[keep]

The blood is not raw . It is becomes a solid when added to hot stock and steamed. Everyone here has probably had cooked blood. Whenever you cook pork chops or a steak (red meat) in a black iron skillet on the stove, the blood escapes and drains as the meat cells close. The cooked blood adds flavor and is the leftover remnants that often stick to the spatula and bottom of the skillet.


My wife is from Opelousas and related to the famous Cajun chef, Paul Prudhomme.

Blake,
Although I'm sure I have cooked blood I never thought about it, thanks, I think I'll go get a salad now.
Seriously, I have never had the red boudin but ate a ton of white boudin when I was married to my ex who was from Eunice. (we used to go eat fish in Opelosas) When we were down there we would go every Sat morning and get fresh boudin from the slaughterhouse. Well her relatives are up here because of the storm and after talking with some of them it got me wanting some fresh boudin or at a minimuim some good cajun cooking.
Thanks for the insight.
How did you make it through the storm? Not too much damage I hope?

[keep]

Here's how I do mine this recipe will be similar to the Cajun Hollar If you like substitute the pork for crawfish. Cook the rice 1 to 1.5 rice to water. About 10 pounds of cooked rice. Start with 5 dry.

Next cook the 1# of liver and drain it off.

Cook the 5 pounds of Pork or Crawfish meat with cayenne, pepper, garlic, green onions, and a stick of butter. I wont give you an exact measurement as it is different for everyone else. If you wish to kick it up throw in some fresh diced jalapenos. Two or three will be enough.

Combine all of your ingredients and stuff. Then cook on a grill. Best way to eat boudin in my opinion.

Have fun with it.

Thanks Travis. I remembered you made it last year at Bownanza.

[dbaio1]

Dang Blake now you have got me hungry for some Legnon's (New Iberia) or Best Stop.

Time to call my buddies who come to Houston weekly from the area for a good ole cajun care package

How are things in your area after Gustav ? My friends down in Houma took a pretty good beating.

[mesquitecountry]

I forgot to add bell pepper as one of your ingredients in the recipe above.

[GR5]

I just happen to have Bayoe Boys (James Townsend) receipe. Let me look! From the Original "Team Boudin"

[Landrover]

I would give our recipe but the wife would NOT be very happy! Good stuff on previous post though!

[jpbruni]

I would give our recipe but the wife would NOT be very happy! Good stuff on previous post though!

Wimp

I know how they can be about family recipes. They might show up on the internet or somthing

J.P.

[SaltwaterSlick]

Aw man, i've got some in my freezer at home from Best Stop and from Dons in Scott... gonna eat some for supper. One thing for you guys who get it in bulk so to speak from these fine places in Louisiana and bring it back, what I started to do is buy a couple of 5# boxes and put 2 to 4 links in a food saver bag and vacuum seal it for the freezer. When you want to cook it or heat it up, you can just take the frozen bags out of the freezer and drop them in boiling water for a few minutes and presto, you've got fresh hot boudin... Thinkin' 'bout a Cajun 7-course meal rat now!... a six pack and a link of boudin!! Sure wish I hadn't opened this thread...