Cajun Boudon ?

[Scott Hutchinson]

What is in Cajun Boudon ? And does great Boudon have to be spicy ?

[MissBrattified]

What is in Cajun Boudon ? And does great Boudon have to be spicy ?

Isn't cajun boudin the kind made with blood or something like that?

I think it should all be spicy. :thumbsup

[Scott Hutchinson]

We need Brother Ferd on this one.

[MissBrattified]

http://en.wikipedia.org/wiki/Boudin

[shag]

What is in Cajun Boudon ? And does great Boudon have to be spicy ?


I think it's rice, sausage, & seasonings in a "skin". My wife has friends bring it back from Louisiana about every time they go down to visit family. She loves it, and I like it some, but not nearly as much as she does. It looks like an intestine to me.

[ReddMann24]

I guess the best way I could explain it....is kinda like a dirty rice sausage. kinda like dirty rice ...but it has green onions and spices. I dont know of many people who still make it with blood...thats an old tradition. A lil town called pine prarie has the best Ive ever had it has a tight skin..while most others have a really chewy skin..which is what I think turns most people away from it. But if you put that kind on the pit it still turns out good...but alot of stores steam it instead.

[ReddMann24]

And Scott most it of isnt spicy...well not according to me ...which my taste my be way different than yours...cause nothing here is bland. Ive never had any that was really hot.

[Scott Hutchinson]

I understand all Cajun food isn't really hot,it has to do with a combination of spices that gives it it's distinctive taste.

[87Moose]

OK Here's the scoop:

My family owns DJ's Boudain in Beaumont, TX and we have a "mild" and a "hot" link, but depending on your location, the mild can be pretty spicy too if you are not used to heavily spiced food products.

Boudain is a blend of rice, pork (shoulder and MINIMAL liver), onions, and seasonings. The Aforementioned "Blood Sausage" is still in production in some areas of Louisiana, but is not as generally popular as "White Sausage"

DJ's Boudain produces close to 9 THOUSAND pounds of boudain PER DAY and is in the middle of an expansion that will allow it to produce 31 THOUSAND pounds per day!!!

Boudain is a surprisingly versatile product. It can be grilled, smoked , fried, and BBQ'ed, but it can also be made into a stuffing, rice dressing or even as a dip.

[Scott Hutchinson]

OK Here's the scoop:

My family owns DJ's Boudain in Beaumont, TX and we have a "mild" and a "hot" link, but depending on your location, the mild can be pretty spicy too if you are not used to heavily spiced food products.

Boudain is a blend of rice, pork (shoulder and MINIMAL liver), onions, and seasonings. The Aforementioned "Blood Sausage" is still in production in some areas of Louisiana, but is not as generally popular as "White Sausage"

DJ's Boudain produces close to 9 THOUSAND pounds of boudain PER DAY and is in the middle of an expansion that will allow it to produce 31 THOUSAND pounds per day!!!

Boudain is a surprisingly versatile product. It can be grilled, smoked , fried, and BBQ'ed, but it can also be made into a stuffing, rice dressing or even as a dip.

Thanks.

[Sister Alvear]

we have a type sausage here made from blood....

[BrotherEastman]

If anyone ever gets a chance to stop in Jennings, Louisiana....stop at the Boudon King. You wont be disappointed, I love it spicy.

[Adam]

Scott, are you a Justin Wilson fan? Couldn't find him cooking that on Youtube, but here he is making Gumbo. He used to have a cooking show on PBS a while back.

http://www.youtube.com/watch?v=eK4umRMJlrs

[Scott Hutchinson]

I love Justin Wilson.

[Scott Hutchinson]

http://www.youtube.com/watch?v=RagF2IE6AiI

[Trouvere]

I love boudin.
One year my cousin Beatrice and I loaded up our stuff for Women's Conference.
Our friends from Alabama picked us up.
We thought we would get a little snack for the trip so we headed over to the local meat market and bought some cold cuts and five pounds of fresh hot boudin.
As soon as we were all in the car we brought out the food.
Our friends from Alabama did not give a good response when seeing the boudin.
Beatrice and I of course being cajun.....were glad. We divided up the five pounds and had it for lunch. Yippee!!!
Boudin does not have to be spicy. Yes in years past we did make blood boudin. It however is not allowed by the FDA any more due to bacterial outbreaks. Also we had what was called black boudin. That is when they cooked to blood first. yikes. We still have festivals in places like St.Martinville, La that do a bouchere. They kill pigs and make boudin and cracklins etc.
Not all cajun food is spicy(of course being cajun I probably don't rate spicy like you do.) We do eat other things besides ground up road kill. We actually make spaghetti and meat balls and meat loaf and roast and potatoes.
However these things do not get the fun response that fried alligator and boudin balls do.(fried boudin without the casing.) We love grillades and make our own and have a passion for gumbo. We don't however like the file that our Cajun cousins who have moved West to Texas do. They can however come visit some time and remember what it's like to be a REAL CAJUN>>>>lol......

[kingdomapostle]

grew up on the stuff...LOVE IT...and miss being able to go to Tony's to get some. :)

[smilee]

I love DJ's boudin... it is a very good boudin we have in the store in Southwest La. some people that have meat market make their own boudin...and it is really good... it is good steamed... some people peel off the skin... I do eat the skin...and it is awesome on the grill because the skin becomes crispy....:) Bro. Scott , I told you you should move to La. you are missing some good food LOL

[Walks_in_islam]

Best smoked boudin: Market Basket, Nelson Rd LC

Best spicy boudin: Boiling Point, Sulphur

I love DJ's boudin... it is a very good boudin we have in the store in Southwest La. some people that have meat market make their own boudin...and it is really good... it is good steamed... some people peel off the skin... I do eat the skin...and it is awesome on the grill because the skin becomes crispy....:) Bro. Scott , I told you you should move to La. you are missing some good food LOL

[houston]

Best smoked boudin: Market Basket, Nelson Rd LC

Best spicy boudin: Boiling Point, Sulphur

That doesn't go against your dietary laws?

[Walks_in_islam]

Yes, but it does not go against yours.

That doesn't go against your dietary laws?

[The Matt]

Cajun boudin is usually rice, and chicken or pork chunks with a seasoning, inside a skin. It can be filled with rice dressing instead though. Subject to change though, boudin can have anything in it really. I had this amazing applewood smoked boudin, best I ever had. Also, it isn't cajun if it isn't spicy, IMHO.

[Walks_in_islam]

I generally treat it as containing pork and have cheerfully switched to acceptable and identically unhealthy replacements (the crawfish and cheese pistolettes at the Boiling Point come to mind)

LOL

Cajun boudin is usually rice, and chicken or pork chunks with a seasoning, inside a skin. It can be filled with rice dressing instead though. Subject to change though, boudin can have anything in it really. I had this amazing applewood smoked boudin, best I ever had. Also, it isn't cajun if it isn't spicy, IMHO.

[The Matt]

I generally treat it as containing pork and have cheerfully switched to acceptable and identically unhealthy replacements (the crawfish and cheese pistolettes at the Boiling Point come to mind)

LOL

Crawfish isn't really that unhealthy. Seafood is generally the healthiest meat you can eat.

[Trouvere]

When I was a child my first experience with people who make boudin were my sisters husbands family. They killed some animals. We all were given cow horns that had been cleaned out. We would put the casing on the tip and stuff. Then they would immerse the sausage into a pot of boiling water and voila...boudin.....It is ground up pork innerds folks don't fool yourself. Ground and seasoned. They add some parsley, some green onions and some spices and cooked rice. It's not dirty rice. BTW I have never made dirty rice. People from other areas especially Texas make this. We call it rice dressing here in South Louisiana and it is served aside of BBQ along with a scoop of pork and beans and potato salad. Gladly we don't all eat like this. I make meat loaf and spaghetti and meat balls regularly. Boudin is a very fattening food that is really not very healthy unless you want a heart attack or diabetes. Most Acadian food developed in Louisiana due to the people being poor. Rice goes a long way. The old line is.....company is coming add some more water to the gumbo.....