How to cook it??

[tinksdad]

I should have thought to ask some of the Louisians this weekend at LCG; but I didn't. So I'm asking now to anybody who can help.

My daughter introduced me to Boudain last year at a little restaurant on Magazine Street. I've been able to locate it locally; but the directions on the package just don't measure up. Can anybody supply the right (?) cooking directions for Boudain? I tried asking my daughter; but anytime she wants it she just walks down the street and orders it.

[S. Heisley]

Never even heard of it. What is it?

[caseydog]

I should have thought to ask some of the Louisians this weekend at LCG; but I didn't. So I'm asking now to anybody who can help.

My daughter introduced me to Boudain last year at a little restaurant on Magazine Street. I've been able to locate it locally; but the directions on the package just don't measure up. Can anybody supply the right (?) cooking directions for Boudain? I tried asking my daughter; but anytime she wants it she just walks down the street and orders it.

I steam mine over a low boil. If you cook it too fast or with too much heat, it will split on you.

[caseydog]

Never even heard of it. What is it?

It is a sausage made with meat spices, onions, herbs and rice. It is a staple food in a lot of places in cajun country. You will find it in convenience stores in some towns, just like you'd find hot dogs in a convenience store most other places.

Oh, it is pronounced Boo-Dan, just FYI.

I love it.

[tinksdad]

Never even heard of it. What is it?

Sharon....

It's a sausage stuffed with cooked rice, pork, pork livers, onion and a variety of spices. The stuff I'm finding in NW Mississippi is good; but doesn't compare with what I had in Nawlins!!

[tinksdad]

I steam mine over a low boil. If you cook it too fast or with too much heat, it will split on you.

That must be what I'm doing wrong then. The package directions say to simmer it in about an inch of water for twenty minutes. Next time I'll try it in the steamer over simmering water.

Thanks

[laoutdoorsman]

boudin---i wouldnt call it sausage...

it has a sausage-like skin, but the similarity ends there....

rice dressing(dirty rice--ground meats browned with onions and what-not, mixed with rice)is stuffed into the casing...

the filling is cooked(should be), but i completely and totally suggest further cooking...most just boil it very low temp(as caseydog has said) to prevent exploding skin....you can throw it the oven at a low temp to heat, microwave it(1 1/2 minutes for a link)...you can grill it...you can smoke it...

for the record...boudin that comes pre packaeged at the grocery store by a large meat maker such as manda or richard's----sucks!!!

you want either home-made, or some from a small local mom and pop type country-cajun store..there are a dozen or so great places to get it around lafayette, la area that in know of off hand...easiest and most consistently the best is don's specialty meats in scott(1 exit west of lafayette, next to the harley place on the side of the interstate...)dons more than likely will ship it...

another for the record....if i get cold boudin from dons(the only place i get boudin) i just throw a link in the microwave and nuke it for a minute or so....

in a pinch, since lafayette is about a 2 hour drive for me--i will buy the richards brand and grill it with satisfactory results...(but not nearly as good as dons or best stop (also in scott, la)....

theres a place in baton rouge--jerry lees quickstop...i grew up on theirs, and always swore it to be the best---but.....its not the same as it used to be...dons or best stop is the best...


boil it(LOW and SLOW), grill it, nuke it......


*****ah yeah...and DONT try to eat the skin!!!!!

cut the link in half with a knife, and squeeze/suck the filling out into your mouth...i promise, you will only look funny doing that to people that dont know boudin...that IS how it is eaten...i swear!!....and only cut it in half--if you cut it smaller, it will squeeze out both ends....lol

[lauriandgary]

Yes, it is boudin.

Here's a link to learn more:

http://www.boudinlink.com/

Mike,

I prefer The Best Stop, but again it's Ford vs. Chevy, just a personal preference. Now have you ever tried blood boudin? Not too many places sell or prepare it anymore.

[B52]

The best blood boudin around has to be from T-Jim's in Cottonport!

[laoutdoorsman]

yeah...the great "dons vs best-stop" debate...thats a constant battle over here...lol

i do like either....however, i guess i choose dons because i like their cracklins and beef jerky also....so, usually im getting all 3 when i go...also, dons has awesome, awesome meat...and stuffed pork chops, stuffed mushrooms, tur-duck-ens....(another topic--lol)

i dont get over there too often--but my parents work in texas, so usually if i can catch them when theyre on their way home, theyll stop and get me my fix....


blood boudin....nah...never tried it, never really wanted to...i have heard lots about it, tho...

[Wig]

here in texas even walmart sells it.I love the stuff.

[caseydog]

Whenever I go down to Port Arthur, I go to this little grocery store there and get some fresh boudin.

I can find packaged boudin in some stores up here in Dallas, and it is pretty good, but not great.

CD

[Micro469]

My God, another one of those weird American foods.......Don't you guys ever eat anything NORMAL????

[laoutdoorsman]

My God, another one of those weird American foods.......Don't you guys ever eat anything NORMAL????

boudin IS normal.....been eating it all of my life....

[S. Heisley]

Hey, all: Thanks for taking me out of the cultural vacuum!