i know this is not about cooking crappie, but could some of you fellers post a recipe for boudain? i would prefer that you be from La. :) :)
Printable View
i know this is not about cooking crappie, but could some of you fellers post a recipe for boudain? i would prefer that you be from La. :) :)
:D Just kiddin Wills. Holler if ya want the recipe. A fellow forum member (Freeflow) and myself put this batch together last Dec. We deemed it 5 star.
[IMG]http://i104.photobucket.com/albums/m...1-23-06004.jpg[/IMG]
just kidding about being from La., too, Shoer. I spent too many years around New Iberia and Lafayette for my own good. I got addicted to the food and been going through withdrawals ever since. Think I'll get me a stuffer for my sausage mill and try my hand. That picture you posted makes my mouth water. One feller even suggested smoking it like link sausage. Reckon that'll work?
[IMG]http://i104.photobucket.com/albums/m...07110710AM.jpg[/IMG]
Hey Wills this is the recipe we used. We started out with 22 lbs of pork butts I believe was the amount, and adjusted the amounts of the remaining ingredients accordingly. We pretty much followed the recipe to a T. Brian knew of a large butcher shop in his area and came up with a good price on the pork butts. I have since found out from the guys in the meat market at a local chain grocer that if you put in a word with them they will call you when their pork roasts are fixin to go past purchase date and reduce em down just as far as they would a few days later if they went in that overcode meat bin where you really dont want to take a chance of getting some bad meat.
Brian thought it coulda stood more rice & cayenne. The heat was just right for me and the only thing I will do next batch is make it a tad wetter, not much. I have some red bell pepper frozen from the garden and will put a little in just for color appeal next time, would add a jar of pimientos if I didn't have the red bell.
We made straight pork boudin and another thing next batch for me will be to take about half of my meat mixture when it is completely ready to stuff, put it to the side, and then add a cpl lbs of chopped up shrimp, maybe some clam juice to moisten it with-I like seafood boudin. Wish mudbugs were more readily available here.
Brian & I split the cost of everything and per/lb it wasn't bad at all, I forget the figure. If we were making it right now we could save on the onions, gr onions, peppers, & parsley as there is plenty of all in my garden.
I don't see why it couldnt be smoked. I'd run it thru a waterpipe Wills, if the pork is fatty that may get a little harsh on yur lungs. Have no idea what the buzz is like, you may be breaking new ground. Let us know if you find yurself in the starship Enterprise playing Yahtzee with the Cookie Monster.
Let us (or me) know how it went if you make some-what recipe-how it tastes.
Good luck.
Thanks for the recipe, Shoer. I will definately try the seafood version since we're closer to the mudbugs and shrimp than you are. Oysters and crab meat might be a good addition, also. I suppose you could get real creative doing this sort of thing. I'll let you know how it works out. Thanks a lot
omg .. i had forgotten bout boudain.. i used to live off it when i lived intexas....gotta find me someplace online to buy me some
Man, I miss the real deal like that - I've tried some of what I could get
my hands on around here, and all I can say is HEAVY ON THE LIVER
stink up the whole house. Not what I remembered. I looked at some
online, but that stuff is HIGH! Been threatening to just drive down some
weekend and load up coolers with it to bring back.
I went back to TX twice the first 6 mos. after moving here, had told my old clients I would until they had a chance to line up a new farrier. I did just what you said- had 3-4 48 qt coolers with plenty freezer bags & ice and loaded up. Then Mama went back a cpl times to check on our stud back there and did the same but finally ran out and started jonesing for it. That durn overnight dry ice shipping is the killer buying from afar, the boudoin itselfQuote:
Originally Posted by J White
ain't all too bad.
Sure was a treat always to cross Louisiana travellin and stop at every 1 horse town just off I-10 and sample a boudoin outta the warmer kettle.:)
The only bad part of that is some of them cajuns get a little carried away with the cayenne and by the time we passed thru Miss or Ala it was time for
a soft ice cream cone, or as Canepole uses, popsicles.:p
Get you some casings, my meat grinder cost $20 at Northern Tool with 2 sizes of grinding templates and several dia. stuffing tubes. You are in business. I am still mad at God for stamping me with an A for Alkie at birth cuz it is a job that begs for massive cold refreshment consumption. I am living proof that it can be done stone cold sober though. Freeflow however
couldnt hang without a few Bud Lights the day we put our batch together, that lucky dog.:D
You notice them LA reps are mighty quiet about this, they are just flat peculiar about their boudoin secrets. I guess I can't blame em-if you can chop up a nutria, couple snakes, & a frog or 2 and make em taste that good
I'd keep mum too.
Either that or it's a conspiracy and you just know jlaughlin, shadow, & labill are all in on it.
Some time Boudin cooks add Smoked Ham Hocks into the boiling down of the stock making process, it adds an extra flavor....Shoer I don`t know where you could get a ham hock in Virgina.........Tknight
Those looking to order boudin online..look here.
http://www.cajungrocer.com/fresh-foo...c-1_15_32.html
I strongly suggest the Tony Chachere brand, its made by Abe's in Lake Charles, La.
The shrimp boudin is wonderful!!!!!!
Google Abe's Boudin for awards they have won.
Enjoy
i'm going to be making a big batch of boudin within the next month or 2...and i will be videoing it from start to finish...will post it up for ya then......fews tips ...do NOT grind your rice!! you only grind the meats and veggies then you MIX it with the rice and then stuff....using a sausage stuffer not a grinder with a sausage stuffing attachment....also use a boston butt for your meat.....with a 5lb pork to 2lb pork liver ratio(fresh not frozen)..if you do not like liver at ALL...then cut it back to 1lb of liver....its not BOUDIN if you dont use liver...
here's some sausage i made awhile back....didnt get to take pics of the boudin...some jalepeno/garlic on left and some garlic on right...also never use a recipe for boudin that spells it "boudoin"..:)
http://www.cajunmusicforum.com/galle...age2.sized.jpg
where is our samples damnit!!!!!!!!!!!!!!!!!!!!!!!!
thanks.....just blew bout 2 paychecks lol......still want some homade boudin but your right tonys boudin ..it is damn good. i ordered some regular, hot ans shrimp, also some gator and crawfish......Quote:
Originally Posted by Mack
Kajun that looks good man!!
I am going to have to make mine pretty quick as I hate to pass up having the onions peppers and parsley fresh outta the garden.
Put yur recipes up here if ya dont mind sharing and not too big a hassle.
Where are our samples, damnit?:pQuote:
Originally Posted by john h
lol no matter how much i pay they couldnt get it in here in 20 minutes
Quote:
Originally Posted by horseshoer
Ready when you are Dr. Greenthumb!
for all you boudin connoisseurs..check out this link...its a webpage by 2 guys who go around cajun country tasting boudin and writing reviews....it will definetly make your mouth water !
http://www.boudinlink.com
its already watering as is after your and a few other peoples pics......mine should be here tommrow lol gonna eat all 5 pounds i ordered lol
That IS a good link. I had run into it a while back googling boudin. What a passtime.Quote:
Originally Posted by Kajun
That dog of theirs displays way more discipline than mine will ever come close to. I wouldn't have the fingers left to operate the camera if I tried lay a boudin on his nose like that.:eek:
__________________________________________________ _______________
HEY FREEFLOW-
I'm ready anytime, just let me know a couple dates that are good for you and I will keep it open as long as nothing is pre-scheduled for that day. Wanna do the same amount, more, less? I say atleast as much as we made last time.
Did I tell you about the casings incident? Remember we put em back in salt brine? Well everthing was a-ok for just up until a cpl months ago. Periodicly I would see em in the fridge and open the container & check on em. They were doing fine. Well one day I went to check and ripped the ol lid off and stuck my beak down close to get a whiff of them hog intestines and :eek: .
Sweet Mother Of Nasal Cleansing.
I have pretty much ran the gamut trying things throughout my life, in younger days especially, but I always was conventional about it. My dope I set fire to and smoked. Coke went up my nose not free base. Booze I always did the old fashioned way, I drank it. Ya know what I'm sayin man?-I never was one to fire PCP in the veins of my toes or any such non-sense. And I NEVER had any desire to stick a bag over my head and huff anything not airplane glue not paint thinner, not Dust Off. What I'm getting at is I never say never, but should I decide to start a long fruitful career huffing substances I can guarandamntee ya I won't be starting with rancid hog guts. WOW, my sinuses took such a deep hit it actually leached into my auditory canals and I can hear better now. I power-hurled so violently my dog ran off for a week before coming home. Experiences such as that will temper down any curiosities about trying stuff like auto erotic asphixiation lemme tell ya buddy.
I think the odds of me ever enjoying a snootful of the aroma of bubbling foamy intestines are about as good as ever owning a toaster that works for over 6 mos.
Well holler at me or I'll give ya ring one a these days.
This is gonna sound dumb, but how do you pronounce boudin? I've never heard of it before now. I've gotta try some someday. Wonder if Oregon has any?
you pronounce boudin ( boo-dan) but the n at the end is silent
Legend has it when the Cajuns relocated from Acadianna to Louisiana to escape Cajun joke persecution, Pascuali & his wife Mims missed the signQuote:
Originally Posted by Glowgood Jigster
for the Atchafalaya exit and way overshot Louisiana. By the time they realized their mistake they had paddled their piroque all the way to Oregon and they say you never heard a lady cuss in French like Mims as they ran the rapids of the Deschutes River in a little piroque with all their worldly possessions and a crawdad pot. Word is they settled there and there is a small outpost of Cajuns living there to this day. I would try googling Beaver Boudin or maybe Duck Boudin, see if anything shows up in Oregon.
this is the most authentic and best recipe i could find on the net...if you follow this recipe you can't go wrong and will have some good boudin.....i'd probably double it though....
i'd also steam it or microwave it for a minute or so instead of poaching it...
Boudin Recipe
2 1/2 pounds Pork butt -- cut into 1 cubes
1 pound Pork liver -- rinsed in cool water
2 quarts Water
1 cup Chopped onions
1/2 teaspoon Minced garlic
1/2 cup Chopped green bell peppers
1/2 cup Chopped celery
4 1/4 teaspoons Salt
2 1/2 teaspoons Cayenne
1 1/2 teaspoons Freshly-ground black pepper
1 cup Finely-chopped parsley
1 cup Chopped green onions tops -- (green part only)
6 cups Cooked medium-grain rice
Sausage casings, 1 1/2 diameter, about 4 feet in length
In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. This recipe yields about 4 1/2 lbs of boudin .
Shoer, I do belive you is plumb FULL of boudin! (or something) :D
Quote:
Originally Posted by horseshoer
Yep, it always amazes me to see the ingenuity put into some of them tales -Quote:
Originally Posted by Glowgood Jigster
and I read every word and am looking forward to the next one :D :D :D
Quote:
Originally Posted by Kajun
I was born and raised in New Iberia, La. I learned to make boudin from my grandparents and the above recipe is the most commonly used by the Cajuns. However the "Old Cajuns" never drained the boil liquid. They would put the boudin back in it when they finished making it. This would help to enhance the flavors of the meat and spices.One word of caution: When putting in the peppr to taste, make sure you make a small link and put it in the boil water to spread the spices around. Just mixing with meat and tasting will not give you the true amount of pepper in it. The water makes it spread through out the link giving you another degree of heat.:D
sounds great , thanks for posting
Wallyworld down here has it. Gotta have a fix at least once a week.Quote:
Originally Posted by john h