Boudain
JerryBobCo
Senior MemberPosts: 6,005 Senior Member
Boudain is one of those Cajun food items I've heard about for years, but never tried. I have been told it's a "blood" sausage containing God knows what, and that sort of put me off of it. That all changed last night.
I was in a meeting and a number of folks bought goodies. One guy bought some boudain that he bought from a local grocery store. It was delicious. I liked it so much I stopped at said store on my way home from the meeting and bought some. I can't wait for my wife to try it now.
Who else has had it? What are you impressions of it?
I was in a meeting and a number of folks bought goodies. One guy bought some boudain that he bought from a local grocery store. It was delicious. I liked it so much I stopped at said store on my way home from the meeting and bought some. I can't wait for my wife to try it now.
Who else has had it? What are you impressions of it?
Jerry
Gun control laws make about as much sense as taking ex-lax to cure a cough.
Gun control laws make about as much sense as taking ex-lax to cure a cough.
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There are several versions of boudin, the one made with blood is called boudin noir.
The stuff I ate was pretty mild. It did not have a strong liver taste, or any sort of strong taste.
The guy who fixed it cut the sausage into small pieces, rolled them into balls, rolled them in corn meal, and fried them.
Gun control laws make about as much sense as taking ex-lax to cure a cough.
With a 1911 and a 30-06
Zee
I cooked it by simmering it in a frying pan in a little water for 10 minutes. By the time I was finished, the 2 links were in pieces and I thought I was going to need a spoon to get all of the boudain out of the pan. But, it was still good, and a bit spicey as well. I'll definitely want to experiment with other ways to cook this.
Gun control laws make about as much sense as taking ex-lax to cure a cough.
I grew up on boudain. Had some homemade red once and it was okay, but I wouldn't stand in line for it.
White boudain (no blood) is what is commercially available. And the flavor from one to the other can vary wildly. I've had some I would happily eat six meals straight. I've had some I regretted even smelling. I even had one memorable package that tasted like nothing other than boiled pork liver. I've tried hard to forget that one.
While oysters on the half shell may be an acquired taste for some, boudain really isn't. Kind of like spaghetti sauce, there's no cookie cutter recipe. Some spaghetti sauce you might like, some you won't. Boudain is like that. Once you find one you like, stick with it.
Mike
KSU Firefighter
I found one I like. I can buy it at the grocery store that's about 2 miles from my house. Maybe if you ever get yourself down here I'll treat you to some. :jester:
Gun control laws make about as much sense as taking ex-lax to cure a cough.
And I found a shop south of Lafayette that made the BEST cracklins.
http://www.boudinlink.com/Jennings_BoudinKing.html
Boudain is pre-cooked, so boiling it in water really makes it suck. Frying it doesn't do much better.
Believe it or not, the microwave is your friend for this dish.
You could roast it in the oven, but that just dries it out.
Mike
KSU Firefighter
Thanks for the tip. How long to you nuke it?
Gun control laws make about as much sense as taking ex-lax to cure a cough.
Mike
KSU Firefighter
Catalan eh? Paternal roots are in Extremadura and Islas Canarias (grandparents, my dad was from a big island west of yours.......Cuba). Maternal was Switzerland, and ate a bunch of boudin in Switzerland when I was a kid, boudin noir.
With a 1911 and a 30-06
You and me both.
I left Louisiana 14 years ago and haven't been back since.
The only thing I miss nowadays is the fishing, and some of the food.
My wife is a good enough cook that I'm not missing the food so much.
But, I do miss the fishing. Unless you're really lucky, all you can catch here would be bait back there.
Unless it's a trout.
And between me and you....they ain't worth eating.
Mike
KSU Firefighter
You used to,be able to get it years back in a couple of restaurants and while it was outlawed for a while a few places have been able to work through the regulations and they have started making blood boudin again. You can get French Boudin Noir on Amazon...
That's why God invented catch and release. :jester:
But, they're damn fun to catch on a fly rod in fast moving water. I've hooked far more than I've landed, even using rodeo rules (8 seconds on the line counts as a catch).
Gun control laws make about as much sense as taking ex-lax to cure a cough.
All over NOLA, it's all different. Delicious.
I've never seen it for sale locally. I'm going to try to make my own, soon.
If you ever come to another SE shoot, let me know ahead of time and I can bring you some frozen.
We would not mind pitching in for some to go along with your fantastic shrimp
Hey now, the lad has had several blows to the head with scopes, gentle reminders:jester:
I'll be happy to bring some again and grill it for lunch.
That would be great
Let me know and I will pitch in for it.
Zee
You've got some pretty good walleye fishing not far away, finest freshwater eating there is. Course they're a bit of a task to figure out, especially from shore
Uhm, there is such a thing?