Who wants to learn how to make Boudin???

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Who wants to learn how to make Boudin???

Postby Indaswamp » Sat Mar 03, 2012 2:37 am

Here you go...step by step 3 part video:
http://www.realcajuncooking.com/2006/06/boudain.html
:thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Who wants to learn how to make Boudin???

Postby slowshooter » Sat Mar 03, 2012 3:16 am

Thanks!
All this for a bowl of borscht.
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Who wants to learn how to make Boudin???

Postby jehler » Wed Apr 11, 2012 4:32 pm

How strong is the liver flavor in boudin swamp?
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Re: Who wants to learn how to make Boudin???

Postby Indaswamp » Wed Apr 11, 2012 4:37 pm

jehler wrote:How strong is the liver flavor in boudin swamp?

it's very faint...but it varies depending on where you buy it. Some meat shops leave it out. If you make your own-you can adjust it to however much you want. The boudin should be a little moist-but never runny in the casing.
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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Who wants to learn how to make Boudin???

Postby jehler » Wed Apr 11, 2012 4:41 pm

Liver is one of the very few meats I don't like, if its faint it won't phase me a bit, more the strong liver/texture/smell combo that gets me with liver and full on liver sausage

Irritates the hell out of me, seared liver looks and smells amazing when it's cooking. Have been trying to like it since I was 10...
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Re: Who wants to learn how to make Boudin???

Postby Indaswamp » Wed Apr 11, 2012 4:47 pm

jehler wrote:Liver is one of the very few meats I don't like, if its faint it won't phase me a bit, more the strong liver/texture/smell combo that gets me with liver and full on liver sausage

Irritates the hell out of me, seared liver looks and smells amazing when it's cooking. Have been trying to like it since I was 10...

http://www.Boudinlink.com
find a good shop on your route down here....We will have some choice stuff at the camp if you wanna wait till you get there. :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: Who wants to learn how to make Boudin???

Postby dog walker » Sat May 05, 2012 5:32 pm

Boudin is awesome. I haven't any that I wouldn't eat :biggrin:
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Who wants to learn how to make Boudin???

Postby talltimber » Thu May 10, 2012 11:01 am

I've never had homemade. I been wanting to try to make it, thanks.
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Who wants to learn how to make Boudin???

Postby bayouboy » Fri May 18, 2012 7:04 pm

Indaswamp wrote:
jehler wrote:Liver is one of the very few meats I don't like, if its faint it won't phase me a bit, more the strong liver/texture/smell combo that gets me with liver and full on liver sausage

Irritates the hell out of me, seared liver looks and smells amazing when it's cooking. Have been trying to like it since I was 10...

http://www.Boudinlink.com
find a good shop on your route down here....We will have some choice stuff at the camp if you wanna wait till you get there. :thumbsup:



Our home is about 5 minutes from best stop, and don's is around the corner. They have cracklings, too, unlike hebert's in Maurice where I went the last couple times.
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Re: Who wants to learn how to make Boudin???

Postby Indaswamp » Fri May 18, 2012 7:13 pm

bayouboy wrote:
Indaswamp wrote:
jehler wrote:Liver is one of the very few meats I don't like, if its faint it won't phase me a bit, more the strong liver/texture/smell combo that gets me with liver and full on liver sausage

Irritates the hell out of me, seared liver looks and smells amazing when it's cooking. Have been trying to like it since I was 10...

http://www.Boudinlink.com
find a good shop on your route down here....We will have some choice stuff at the camp if you wanna wait till you get there. :thumbsup:



Our home is about 5 minutes from best stop, and don's is around the corner. They have cracklings, too, unlike hebert's in Maurice where I went the last couple times.

That boudin you brought from Hebert's was Awesome! I give that one an A. :beer:
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: Who wants to learn how to make Boudin???

Postby jehler » Sat May 19, 2012 5:50 pm

bayouboy wrote:
Indaswamp wrote:
jehler wrote:Liver is one of the very few meats I don't like, if its faint it won't phase me a bit, more the strong liver/texture/smell combo that gets me with liver and full on liver sausage

Irritates the hell out of me, seared liver looks and smells amazing when it's cooking. Have been trying to like it since I was 10...

http://www.Boudinlink.com
find a good shop on your route down here....We will have some choice stuff at the camp if you wanna wait till you get there. :thumbsup:



Our home is about 5 minutes from best stop, and don's is around the corner. They have cracklings, too, unlike hebert's in Maurice where I went the last couple times.

love me some cracklins, you guys got boiled peanuts there, one of the things I miss up north, nobody knows what they are here.

am I gonna get to meet you and the fam next fall bayou?
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Re: Who wants to learn how to make Boudin???

Postby bayouboy » Sat May 19, 2012 6:23 pm

jehler wrote:
bayouboy wrote:
Indaswamp wrote:
jehler wrote:Liver is one of the very few meats I don't like, if its faint it won't phase me a bit, more the strong liver/texture/smell combo that gets me with liver and full on liver sausage

Irritates the hell out of me, seared liver looks and smells amazing when it's cooking. Have been trying to like it since I was 10...

http://www.Boudinlink.com
find a good shop on your route down here....We will have some choice stuff at the camp if you wanna wait till you get there. :thumbsup:



Our home is about 5 minutes from best stop, and don's is around the corner. They have cracklings, too, unlike hebert's in Maurice where I went the last couple times.

love me some cracklins, you guys got boiled peanuts there, one of the things I miss up north, nobody knows what they are here.

am I gonna get to meet you and the fam next fall bayou?


When are y'all coming down?
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Re: Who wants to learn how to make Boudin???

Postby simplepeddler » Sat May 19, 2012 6:34 pm

Cool stuff!
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Who wants to learn how to make Boudin???

Postby jehler » Sat May 19, 2012 9:22 pm

bayouboy wrote:
jehler wrote:
bayouboy wrote:
Indaswamp wrote:
jehler wrote:Liver is one of the very few meats I don't like, if its faint it won't phase me a bit, more the strong liver/texture/smell combo that gets me with liver and full on liver sausage

Irritates the hell out of me, seared liver looks and smells amazing when it's cooking. Have been trying to like it since I was 10...

http://www.Boudinlink.com
find a good shop on your route down here....We will have some choice stuff at the camp if you wanna wait till you get there. :thumbsup:



Our home is about 5 minutes from best stop, and don's is around the corner. They have cracklings, too, unlike hebert's in Maurice where I went the last couple times.

love me some cracklins, you guys got boiled peanuts there, one of the things I miss up north, nobody knows what they are here.

am I gonna get to meet you and the fam next fall bayou?


When are y'all coming down?

not etched I stone yet but thinking mid November
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
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Who wants to learn how to make Boudin???

Postby bayouboy » Sat May 19, 2012 10:16 pm

jehler wrote:
bayouboy wrote:
jehler wrote:
bayouboy wrote:
Indaswamp wrote:
jehler wrote:Liver is one of the very few meats I don't like, if its faint it won't phase me a bit, more the strong liver/texture/smell combo that gets me with liver and full on liver sausage

Irritates the hell out of me, seared liver looks and smells amazing when it's cooking. Have been trying to like it since I was 10...

http://www.Boudinlink.com
find a good shop on your route down here....We will have some choice stuff at the camp if you wanna wait till you get there. :thumbsup:



Our home is about 5 minutes from best stop, and don's is around the corner. They have cracklings, too, unlike hebert's in Maurice where I went the last couple times.

love me some cracklins, you guys got boiled peanuts there, one of the things I miss up north, nobody knows what they are here.

am I gonna get to meet you and the fam next fall bayou?


When are y'all coming down?

not etched I stone yet but thinking mid November



Awesome. Yeah, I'd definitely like to put a face to the name. I also hunt where Keith and Paul do, so chances are, I'll be, around.

I'm not sure what y'all's itinerary is, but if y'all are in the Lafayette area, maybe we could grab a bite to eat or something.

Jr coming,too?
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Who wants to learn how to make Boudin???

Postby jehler » Sun May 20, 2012 7:40 am

Yep, the golden child is coming along.

Sounds like a plan, we will play it by ear though, you've got a baby coming, I am all about no pressure...
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Write it, cut it, paste it, save it,
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Plug it, play it, burn it
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Re: Who wants to learn how to make Boudin???

Postby Indaswamp » Sat Jul 28, 2012 8:57 pm

I'm gonna put this here...I plan on making a big batch before duck season...
Makes:
Prep Time: not available
Cook Time: 2 hours, 0 minutes
Ready In: 2 hours, 0 minutes
This is one the best classic boudoin out there. Boudoin is also spelled "boudin." Both are proper spellings of the same delicious Cajun food.

Ingredients
10 pounds pork roast
3 medium onions whole
5 shallots
2 bell pepper whole
1 onion
3 bunches green onion chopped fine
1 bunch fresh parsley
1 tsp white pepper
2 tbsp salt
1 1/2 tbsp black pepper
5 tbsp cayenne
9 3/4 cup cooked rice
1 package of casing

Directions
In a large stock pot with enough water to cover the entire contents of pot, boil together the pork, 5 shallots, 3 onions, and 2 bell peppers until meat separates from the bone. Remove roast from water and then remove fat from meat. Reserve stock.

With a meat grinder, grind together the meat with the boiled onion, shallots and peppers. Also grind in a raw whole onion. Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.

Add rice to the mixture and keep the consistency "wet" but not to wet. Stuff the boudoin mixture into the casing, make boudoin balls or eat as a rice dressing. Boudoin goes so well with cracklins.

Because there is a substantial amount of boudoin, most of it will be frozen. To serve, thaw boudoin. Heat water to boiling; place boudoin in water and boil for 10 minutes. Remove and serve. Or if making boudoin balls (see our recipe on site) roll in a small amount of bread crumbs before freezing. To serve, thaw and cook in the oven at 350 for 20 minutes turning balls once or deep fat fry until golden brown.
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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