Indaswamp's Boudin Recipe

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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Wed Jan 22, 2014 10:28 pm

Another pic...
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Wed Jan 22, 2014 10:33 pm

aunt betty wrote:Sixteen pounds is where I had to stop. Trying a recipe that makes two gallons is kinda risky.
Can you come up with a four pound way or is it impossible?

the meat will cost $20 bucks tops. And boudin freezes well for up to 3 months. Try it and you just might agree that it is the best duck blind food ever invented....you can take it on road trips. :wink: :thumbsup:
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Re: Indaswamp's Boudin Recipe

Postby grizz18 » Wed Jan 22, 2014 10:37 pm

Oh my...the cheese.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Wed Jan 22, 2014 10:38 pm

grizz18 wrote:Oh my...the cheese.

It's worth the effort just for the pepperjack cheese stuffed boudin balls..... :yes:
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Wed Jan 22, 2014 10:45 pm

sitting in the rack at the store...
Image

about as big as a baseball.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Boudin Recipe

Postby assateague » Thu Jan 23, 2014 6:29 am

grizz18 wrote:Boudin is effn awesome...not sure how I missed this thread. I'll have to bookmark it and try it sometime. My dad usually sends me some.


Assa you should have kept some and fried some boudin balls. Holy chit they are amazing.



I intend to. I pretty much cased some of it just for "storage". I'll open a few up and try the fried balls. They do look good.

I suspect I ate about a pound and a half while stuffing, a spoonful at a time. It was hard to stop.
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Re: Indaswamp's Boudin Recipe

Postby D Comeaux » Thu Jan 23, 2014 7:25 am

Indaswamp wrote:Another pic...
Image



Dammit swamp!!! Now I'm hungry.
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Re: Indaswamp's Boudin Recipe

Postby assateague » Thu Jan 23, 2014 8:26 am

Just fried up a couple patties for breakfast. Had them with lightly fried eggs, and toast with blackberry jelly.

Delicious.
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Re: Indaswamp's Boudin Recipe

Postby MNkid7 » Thu Jan 23, 2014 10:29 am

Indaswamp wrote:
assateague wrote:Holy hell, swamp, this stuff is awesome. Not gonna say it's better than scrapple, because it's completely different. I can't stop eating it by the spoonful, waiting to case it. It's really, really good.


ImageUploadedByTapatalk1390347579.454848.jpg

Told. Ya. :wink: :yes:

Best duck blind food on da planet! :thumbsup:

Definitely gonna have to try this! Just curious and might be a stupid question but do you eat it cold for a snack in the blind or warm it up?
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Re: Indaswamp's Boudin Recipe

Postby D Comeaux » Thu Jan 23, 2014 11:10 am

MNkid7 wrote:
Indaswamp wrote:
assateague wrote:Holy hell, swamp, this stuff is awesome. Not gonna say it's better than scrapple, because it's completely different. I can't stop eating it by the spoonful, waiting to case it. It's really, really good.


ImageUploadedByTapatalk1390347579.454848.jpg

Told. Ya. :wink: :yes:

Best duck blind food on da planet! :thumbsup:

Definitely gonna have to try this! Just curious and might be a stupid question but do you eat it cold for a snack in the blind or warm it up?[/quote]

For me, it doesn't really matter. I almost prefer it at room temp or right out of the fridge, with some. It would depend on the fat content. I'm not a big fan of congealed hog fat.
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Re: Indaswamp's Boudin Recipe

Postby Rick Hall » Thu Jan 23, 2014 11:11 am

Indaswamp wrote:
D Comeaux wrote:
Indaswamp wrote:
Yea... Bayouboy brought some to the indacamp one time and I tried it. Good Boudin.

I haven't tried it, but with the great tasting things they turn out, It has to be good. Blake brought a few specs to them to debone and stuff with their awesome stuffing's.

That ought to be good! I did not know they did that!


Used to have to boot-leg them in the "way back when," but I gather they're more open about it now. Turned the late Paul McIlheny (Tabasco) onto them, and he was sending them around the world as gifts. Mighty fine with the sausage stuffing.
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Re: Indaswamp's Boudin Recipe

Postby MNkid7 » Thu Jan 23, 2014 11:22 am

D Comeaux wrote:
MNkid7 wrote:
Indaswamp wrote:
assateague wrote:Holy hell, swamp, this stuff is awesome. Not gonna say it's better than scrapple, because it's completely different. I can't stop eating it by the spoonful, waiting to case it. It's really, really good.


ImageUploadedByTapatalk1390347579.454848.jpg

Told. Ya. :wink: :yes:

Best duck blind food on da planet! :thumbsup:

Definitely gonna have to try this! Just curious and might be a stupid question but do you eat it cold for a snack in the blind or warm it up?[/quote]

For me, it doesn't really matter. I almost prefer it at room temp or right out of the fridge, with some. It would depend on the fat content. I'm not a big fan of congealed hog fat.

Thanks! I kinda figured it was personal preference but wanted to make sure.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 12:56 pm

D Comeaux wrote:
Indaswamp wrote:Another pic...
Image



Dammit swamp!!! Now I'm hungry.

:lol3: :lol3: Gotcha!

Assa- boudin is often eaten as a breakfast item here in louisiana. Never had it as a patty, but I bet it was good that way.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 12:58 pm

Rick Hall wrote:
Indaswamp wrote:
D Comeaux wrote:
Indaswamp wrote:
Yea... Bayouboy brought some to the indacamp one time and I tried it. Good Boudin.

I haven't tried it, but with the great tasting things they turn out, It has to be good. Blake brought a few specs to them to debone and stuff with their awesome stuffing's.

That ought to be good! I did not know they did that!


Used to have to boot-leg them in the "way back when," but I gather they're more open about it now. Turned the late Paul McIlheny (Tabasco) onto them, and he was sending them around the world as gifts. Mighty fine with the sausage stuffing.

Rick, you are a scholar and a gentleman bordering on a Saint! :bow: :bow: :lol3:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 12:59 pm

D Comeaux wrote:
MNkid7 wrote:
Indaswamp wrote:
assateague wrote:Holy hell, swamp, this stuff is awesome. Not gonna say it's better than scrapple, because it's completely different. I can't stop eating it by the spoonful, waiting to case it. It's really, really good.


ImageUploadedByTapatalk1390347579.454848.jpg

Told. Ya. :wink: :yes:

Best duck blind food on da planet! :thumbsup:

Definitely gonna have to try this! Just curious and might be a stupid question but do you eat it cold for a snack in the blind or warm it up?[/quote]

For me, it doesn't really matter. I almost prefer it at room temp or right out of the fridge, with some. It would depend on the fat content. I'm not a big fan of congealed hog fat.

this recipe has concentrated pork stock that congeales when cold, along with a little fat-but that's where the flavor is at!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 1:03 pm

MNkid7 wrote:
D Comeaux wrote:
MNkid7 wrote:
Indaswamp wrote:
assateague wrote:Holy hell, swamp, this stuff is awesome. Not gonna say it's better than scrapple, because it's completely different. I can't stop eating it by the spoonful, waiting to case it. It's really, really good.


ImageUploadedByTapatalk1390347579.454848.jpg

Told. Ya. :wink: :yes:

Best duck blind food on da planet! :thumbsup:

Definitely gonna have to try this! Just curious and might be a stupid question but do you eat it cold for a snack in the blind or warm it up?[/quote]

For me, it doesn't really matter. I almost prefer it at room temp or right out of the fridge, with some. It would depend on the fat content. I'm not a big fan of congealed hog fat.

Thanks! I kinda figured it was personal preference but wanted to make sure.

We had made a homemade version of one of these:
Image

but it was out of carbon steel and rusted quickly. It is a muffler warmer for food that attaches to the muffler on a snowmobile. We put it on our mudmotor so we had hot boudin when we got to the blind. Need to make another one out of stainless.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Boudin Recipe

Postby assateague » Thu Jan 23, 2014 1:18 pm

It was really good as a patty. Had a little crust on the outside. Last night I had it on crackers, straight from the fridge. I thought about making some more, and just putting it in a casserole dish, like a dip of some sort, for a Super Bowl get together I'm going for.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 1:23 pm

assateague wrote:It was really good as a patty. Had a little crust on the outside. Last night I had it on crackers, straight from the fridge. I thought about making some more, and just putting it in a casserole dish, like a dip of some sort, for a Super Bowl get together I'm going for.

Boudin works great as a dressing. Lots of super bowl parties here that have boudin on the menu. :thumbsup: I will probably be making some duck egg rolls and use the orange marmalade glaze as a dipping sauce.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Boudin Recipe

Postby Rick Hall » Thu Jan 23, 2014 1:37 pm

Perhaps because I'm a heathen hillbilly who don't know no better, I like to split links of boudin in half and microwave them until crispy.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 1:38 pm

Rick Hall wrote:Perhaps because I'm a heathen hillbilly who don't know no better, I like to split links of boudin in half and microwave them until crispy.

I've had them in the broiler like that and it's pretty good.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Boudin Recipe

Postby D Comeaux » Thu Jan 23, 2014 1:42 pm

Indaswamp wrote:
Rick Hall wrote:Perhaps because I'm a heathen hillbilly who don't know no better, I like to split links of boudin in half and microwave them until crispy.

I've had them in the broiler like that and it's pretty good.


That's why I like it on the grill. They "SNAP" when you take a bite.
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 1:43 pm

D Comeaux wrote:
Indaswamp wrote:
Rick Hall wrote:Perhaps because I'm a heathen hillbilly who don't know no better, I like to split links of boudin in half and microwave them until crispy.

I've had them in the broiler like that and it's pretty good.


That's why I like it on the grill. They "SNAP" when you take a bite.

:thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Indaswamp's Boudin Recipe

Postby MNkid7 » Thu Jan 23, 2014 2:11 pm

Indaswamp wrote:
MNkid7 wrote:
D Comeaux wrote:
MNkid7 wrote:
Indaswamp wrote:
assateague wrote:Holy hell, swamp, this stuff is awesome. Not gonna say it's better than scrapple, because it's completely different. I can't stop eating it by the spoonful, waiting to case it. It's really, really good.


ImageUploadedByTapatalk1390347579.454848.jpg

Told. Ya. :wink: :yes:

Best duck blind food on da planet! :thumbsup:

Definitely gonna have to try this! Just curious and might be a stupid question but do you eat it cold for a snack in the blind or warm it up?[/quote]

For me, it doesn't really matter. I almost prefer it at room temp or right out of the fridge, with some. It would depend on the fat content. I'm not a big fan of congealed hog fat.

Thanks! I kinda figured it was personal preference but wanted to make sure.

We had made a homemade version of one of these:
Image

but it was out of carbon steel and rusted quickly. It is a muffler warmer for food that attaches to the muffler on a snowmobile. We put it on our mudmotor so we had hot boudin when we got to the blind. Need to make another one out of stainless.

That's pretty slick! I've heard of people using them in snowmobiles but never thought of a mudmotor.
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Re: Indaswamp's Boudin Recipe

Postby assateague » Thu Jan 23, 2014 2:15 pm

D Comeaux wrote:
Indaswamp wrote:
Rick Hall wrote:Perhaps because I'm a heathen hillbilly who don't know no better, I like to split links of boudin in half and microwave them until crispy.

I've had them in the broiler like that and it's pretty good.


That's why I like it on the grill. They "SNAP" when you take a bite.



Won't the inside just "run out" when you do that?
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Re: Indaswamp's Boudin Recipe

Postby Indaswamp » Thu Jan 23, 2014 2:16 pm

assateague wrote:
D Comeaux wrote:
Indaswamp wrote:
Rick Hall wrote:Perhaps because I'm a heathen hillbilly who don't know no better, I like to split links of boudin in half and microwave them until crispy.

I've had them in the broiler like that and it's pretty good.


That's why I like it on the grill. They "SNAP" when you take a bite.



Won't the inside just "run out" when you do that?

not if you tie the ends of each link.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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