Indaswamp's Boudin recipe

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Re: Indaswamp's Boudin recipe

Postby jehler » Wed Jan 22, 2014 1:24 pm

jr and i got a 22 neck grinder, 40 pound meat mixer and vertical suasage stuffer. we have been making a buttload of sausage and have saved all the bones from a dozen butt roasts, gonna cook those bones down to make a rich stock and pick the meat for the recipe I think
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Re: Indaswamp's Boudin recipe

Postby Indaswamp » Wed Jan 22, 2014 1:26 pm

jehler wrote:jr and i got a 22 neck grinder, 40 pound meat mixer and vertical suasage stuffer. we have been making a buttload of sausage and have saved all the bones from a dozen butt roasts, gonna cook those bones down to make a rich stock and pick the meat for the recipe I think

Man! That is gonna make some awesome boudin!!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Indaswamp's Boudin recipe

Postby Indaswamp » Wed Jan 29, 2014 2:01 pm

I'm considering saving duck and/or goose gizzards and using them in place of the pork liver in boudin. Duck/ goose livers would be too strong, but the gizzards would be in the same flavor profile as pork liver.
Makes great dirty rice, I'm sure it would make awesome boudin.
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 jehler » Thu Jan 30, 2014 8:40 pm

We have close to 180 hearts and gizzards in the freeZer ;)
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Re: Indaswamp's Boudin recipe

Postby Indaswamp » Thu Jan 30, 2014 8:45 pm

jehler wrote:We have close to 180 hearts and gizzards in the freeZer ;)

Oh my....
let me know how it turns out.
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 » Fri Feb 07, 2014 8:41 pm

made some chicken boudin the other day, fried some chicken boudin balls tonight. :yes:
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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 » Fri Feb 07, 2014 8:42 pm

jehler wrote:We have close to 180 hearts and gizzards in the freeZer ;)

I'm jelly BTW....
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 » Fri Feb 21, 2014 1:23 am

jehler wrote:We have close to 180 hearts and gizzards in the freeZer ;)

John, I wanna add here that you should probably substitute the gizzards for the liver and still use the shoulder in the boudin...
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 » Sat Feb 22, 2014 9:55 pm

Another 20# of boudin...we cased this batch...
DSC01738.JPG
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 beretta24 » Sun Feb 23, 2014 9:51 pm

Just showed the wife and now she wants some too.
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Re: Indaswamp's Boudin recipe

Postby Indaswamp » Sun Feb 23, 2014 11:27 pm

beretta24 wrote:Just showed the wife and now she wants some too.

use the adjusted salt and pepper measurements. It will still be spicy, yet not a burn-your-mouth-to-your-azzhole hot...you will still feel the heat on the back of your mouth after you get done eating the boudin though, which is how it should be.
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 » Sun Feb 23, 2014 11:42 pm

and beretta-good boudin is not that well known outside of louisiana...except if a native has introduced people to it. It's the premier Cajun fast food! :thumbsup: And believe it or not, liver is very good for you. Lots of trace minerals and iron. :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 Cliff0rd » Thu Feb 27, 2014 2:18 am

Thanks for this Boudin recipe, i showed it with my wife and she is excited. She loves to cook but haven't tried the Boudin. Give you a feedback after I tasted.
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