Boudain recipe

[skeeter]

Sounds like a plan to me! so you are still playin hooky???

I am actually sick! Didnt go to Katy this evening because of this junk. sending u a pm

[cajun thunder]

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

would the guy in the picture happen to be Jerry Lee from Greenwell Springs? If not sure does look like him have not had any better than what he made!

[Burntorange Bowhunter]

I had blackened Kingfish and red beans and rice for dinner last night!

You can get good boudin at the HEB from SE Texas(just as good) or La.

Living in the sausage capitol of America...Central Texas....I see no need to make sausage from scratch....too time consuming. Done it many times(deer sausage)....not anymore.

besides my boy Blake is gonna hook me up. If you need to bail for a weekend, Blake....I have an extra bedroom. beer and Whiskey are on me.

[keep]

greatest dish on earth known to man!!!!

Easy, a good gumbo might have something to say about that greatest dish comment.

[Burntorange Bowhunter]

.....or a brisket.....or some ribs....or cheese enchiladas....

[Burntorange Bowhunter]

Or a big 'ol pot of Texas Red...or fried or smoked doe tenderloin.....

[keep]

Or a big 'ol pot of Texas Red...or fried or smoked doe tenderloin.....

Or some bownanza crawfish.

[Cajun Blake]

don't make me bring out the big guns

time to brag about any type of Louisiana Seafood

how about a fried soft-shell crab po-boy on warm french bread with home grown sliced tomatoes and cracked black pepper corn






If you don't like fried soft shell crab, you must be running a fever



cb <*)))>{

[keep]

Ok to put the greatest dish debate to rest. The greatest dish id cajun food, period.

[Burntorange Bowhunter]

No way.......it is my third favorite...behind Tex Mex and TEXAS BBQ.

Blake...we have all that in Texas.

Our coastline is about.....5,000 miles longer than yours...and cleaner.....