Okay don’t leave when I tell you what I have in store for ya’ll today. I swear I am not a lunatic. I just go crazy in the kitchen sometimes with these ideas of mine and I can’t stop myself. Literally, all day long I hear little voices telling me this might be interesting to mix with that or why don’t you try doing this instead.
So the other day a little voice said, “Jessica, let’s do a twist on the classic burger and go CAJUN style with Boudain. Yes, you heard exactly what I said. Boudin, Boudin, Boudin. Now, for those of you who aren’t from the south Boudin refers to a highly seasoned pork and rice dressing stuffed into a sausage casing. It’s great for a quick meal or parties. Boudin can be grilled, smoked, steamed or broiled and there are many varieties of boudain ranging other than being stuffed with pork. You can have a choice of crawfish, shrimp, alligator, etc. I don’t expect you all to go running to the store to purchase Boudin but by all means if you run across it someday please pick it up and try it out. You will not be disappointed.
You don’t have to make burgers out of the Boudin either. A southern favorite is Fried Boudin Balls, Boudin over grits or using Boudain as a staple in a hearty soup, gumbo or jambalaya.
Boudin is somewhat of a staple in southern Louisiana, also known as Cajun Country! It freezes really well so it can be shipped to you if your that interested and you really don’t have to even do anything with it. Mr. Belleicious loves his Boudin on just a plain ole cracker!
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