Boudin Score!

Happy Hapgood · Jan 31, 2013

We just had another Cajun meat market open here. This makes two. It's great not to have to haul it back from down South!

Going to try to work out way through most of the menu!

Thanks for Lookin'.

gtr · Jan 31, 2013

That menu is the coolest thing I've seen today. :clap2:

I've been wanting to make boudin - I've only had it a couple times and I farking loved it.

Happy Hapgood · Jan 31, 2013

gtr said:
That menu is the coolest thing I've seen today. :clap2:

I've been wanting to make boudin - I've only had it a couple times and I farking loved it.

The rice content was a little high in this boudin. The other place we buy from (Mojo's) keeps the rice content to around 3% which is great!

Boudreaux · Jan 31, 2013

Hey Toast, if that last picture is Bergeron's Boudin, those large pieces of meat in the contents are not standard processing in Cajun Boudin. Those pieces of pork are much too large. But I must admit, the rest of it looks great.

"ENJOY".....

Happy Hapgood · Jan 31, 2013

Boudreaux said:
Hey Toast, if that last picture is Bergeron's Boudin, those large pieces of meat in the contents are not standard processing in Cajun Boudin. Those pieces of pork are much too large. But I must admit, the rest of it looks great.

"ENJOY".....

I thought they were large too. The boudin we get from Mojo's is finely chopped seasoned pork with very little rice.

Thanks!

jamus34 · Jan 31, 2013

good I miss cajun cuisine...closest I can get in NJ is Spanish / Portuguese in Ironbound Newark.

PatAttack · Jan 31, 2013

Man, I'd love to hit some of that! That chicken & sausage gumbo is calling my name, too!

Gore · Jan 31, 2013

Wow, that looks great!

jrn · Jan 31, 2013

Yeah I've never seen chunks of meat that big before either. Wouldn't slow me down though! Man give me a couple of links, some saltine crackers, and a big glass of sweet tea and I've got a meal! Love that stuff.

brewman114 · Jan 31, 2013

Man, I love boudin!!! I always had to wait for a guy to come through here from Louisiana to get some. The other day I did find some at one of the Wall-Marts around the area though. It actually carries some that aint too bad. I was pretty excited to find that.

Oldyote · Jan 31, 2013

[ame="http://www.youtube.com/watch?v=HIC4rstk3_8"]Duck Dynasty: Boudin Time - YouTube[/ame]

caseydog · Jan 31, 2013

brewman114 said:
Man, I love boudin!!! I always had to wait for a guy to come through here from Louisiana to get some. The other day I did find some at one of the Wall-Marts around the area though. It actually carries some that aint too bad. I was pretty excited to find that.

WalMart stores here carry Zummo's Boudin, out of Beaumont. It is actually pretty good stuff. I buy it fresh when I go to Port Arthur, and up here, it is one of the few things that will get me inside a WalMart.

Indirect heat on the redhead, until the skin is nice an crispy is my way. Done that way, you can eat the whole thing, skin and all.

CD

chriscw81 · Jan 31, 2013

man, i wish i had a place around here to get some good cajun grub.

Happy Hapgood · Jan 31, 2013

Here is some of Mojo's boudin (with older camera):

Notice the low rice content.

WineMaster · Jan 31, 2013

^^^^^^ That looks Awsome

razrbakcrzy · Feb 1, 2013

Or you could just make your own.....

I used:

Natural Casings

Boudin & Smoked Sausage:

5lb beef roast
5lb pork roast
2lb of ground beef
2lb of ground pork

5 jalopeno's
5 Serrano's
2 tbl spoons red pepper
1/3 cup SM / PC
1/4 cup Minced garlic
3tbl Spoons Mortons Sugar Cure

Boudin only
2 cups dry rice / prepared
1lb of pork liver
2 tbl spoons Tony Sacherie's
1/8 cup Bell pepper
1/8 cup Celery
1/8 cup Onion
Sautee Veg till Soft in olive oil.

Smoked @ 200° till 165° I.T. With Pecan wood...

frognot · Feb 1, 2013

razrbkcrzy, that is some mighty fine lookin' sausage there!

caseydog said:
WalMart stores here carry Zummo's Boudin, out of Beaumont. It is actually pretty good stuff. I buy it fresh when I go to Port Arthur, and up here, it is one of the few things that will get me inside a WalMart.

Indirect heat on the redhead, until the skin is nice an crispy is my way. Done that way, you can eat the whole thing, skin and all.

Thanks, CD! Have looked at Zummo's but haven't bought it. Will check it out.

Boudin Score!

Happy Hapgood

somebody shut me the fark up.

gtr

somebody shut me the fark up.

Happy Hapgood

somebody shut me the fark up.

Boudreaux

Knows what a fatty is.

Happy Hapgood

somebody shut me the fark up.

jamus34

Full Fledged Farker

PatAttack

somebody shut me the fark up.

Gore

Phizzy

jrn

Full Fledged Farker

brewman114

Guest

Oldyote

is Blowin Smoke!

caseydog

somebody shut me the fark up.

chriscw81

is Blowin Smoke!

Happy Hapgood

somebody shut me the fark up.

WineMaster

Babbling Farker

razrbakcrzy

is one Smokin' Farker

frognot

somebody shut me the fark up.

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