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Old 03-23-2013, 09:36 PM   #14
RL Reeves Jr
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas

Reading across some boudin pages I discovered that Poche's in Breaux Bridge uses cream of mushroom soup in their crawfish boudin! Wondering if anyone has experimented with using soup base in their links?
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