Any Cajuns out there? A questain about Boudain.

[SeaCat]

Had some Boudain given to me. I've never had this but it looks interesting. Any Cajuns out there willing to tell me how this should be cooked and/or served?

Cat

 

[Austin8]

Had some Boudain given to me. I've never had this but it looks interesting. Any Cajuns out there willing to tell me how this should be cooked and/or served?

Cat

Cat,

As you may know Boudin sausage is nothing more than a rice dressing stuffed in a casing.

The traditional way of cooking it is to steam it. A lot of folks use a rice cooker but you can wrap it in foil and steam it with water in a pan in the oven.

The way I cook it is just like I tend to cook any other sausage. Heat the oven to 275ºF. Place aluminum foil in a pan and coat the pan and sausage with oil.

I use olive oil, just cause I like the taste. Place boudin on foil and bake for about an hour flipping it once or twice (check it at 45 min.) The skin becomes crisp and stays together.

"Keep an eye on it so it doesn't split!"

 

[SeaCat]

Cat,

As you may know Boudin sausage is nothing more than a rice dressing stuffed in a casing.

The traditional way of cooking it is to steam it. A lot of folks use a rice cooker but you can wrap it in foil and steam it with water in a pan in the oven.

The way I cook it is just like I tend to cook any other sausage. Heat the oven to 275ºF. Place aluminum foil in a pan and coat the pan and sausage with oil.

I use olive oil, just cause I like the taste. Place boudin on foil and bake for about an hour flipping it once or twice (check it at 45 min.) The skin becomes crisp and stays together.

"Keep an eye on it so it doesn't split!"

Well I just had to try it. I took a link and oiled it with the Olive Oil and wrapped it in Foil. It got tossed on the grill along with the Flits. (Seasoned Chicken Wings.) Talk about tasty. I can imagine this would be great crumbled with some eggs.

Cat

 

[Austin8]

Well I just had to try it. I took a link and oiled it with the Olive Oil and wrapped it in Foil. It got tossed on the grill along with the Flits. (Seasoned Chicken Wings.) Talk about tasty. I can imagine this would be great crumbled with some eggs.

Cat

in Louisiana they use it in gumbos, A friend from Baton Rouge made a fish stew, and used the Boudin in it, it was a gloopy gray mess but wow was it good!

and anything on the grill is just fine by me!

 

[SeaCat]

Oh me oh my.

Got pinged this morning by a guy from another board. He lives in the lovely city of New Orleans. He gave me a quick and easy recipe to try.

Split and clean two Bell Peppers. Split two to three links Boudin and remove filling. Mix filling with one clove worth of minced Garlic, 1/4 cup Bread Crumbs and an Egg.

Use this to fill Pepper Halves. Place meat side up in a baking dish and bake at 450° until peppers start to get tender. Sprinkle with shredded cheese and put back into the oven until the cheese has melted and starts turning a golden brown.

(I added half a minced Onion to this but that's just me.)

I made this tonight for dinner and oh man was it good.

Cat

 

[Austin8]

sounds good, makes sense for stuffed peppers, good job cat!

gonna make you a honorary coon-ass! I guar-on-tee!

Emeril Lagasse has some good recipes for Acadian sausages too!

 

[sadangel]

Oh me oh my.

Got pinged this morning by a guy from another board. He lives in the lovely city of New Orleans. He gave me a quick and easy recipe to try.

Split and clean two Bell Peppers. Split two to three links Boudin and remove filling. Mix filling with one clove worth of minced Garlic, 1/4 cup Bread Crumbs and an Egg.

Use this to fill Pepper Halves. Place meat side up in a baking dish and bake at 450° until peppers start to get tender. Sprinkle with shredded cheese and put back into the oven until the cheese has melted and starts turning a golden brown.

(I added half a minced Onion to this but that's just me.)

I made this tonight for dinner and oh man was it good.

Cat

I personally don't like Boudan, but I was going to post a similar recipie. Here in Louisiana, most people use it in Gr. Peppers.

 

[SlickTony]

I miss boudain, I never see it where I live now.

A couple of weeks ago I was in Jamaica, so I miss saltfish and akee too. Wonderful stuff. Has a very comforting, downhome taste, with a pleasant mouthfeel, not unlike scrambled eggs.