Cajun fast food!

Radrob · 06-14-2019, 11:39 PM

I watched this vid and it reminded me to make some since I'm out. I love they give so much attention to my home town of Scott, The Boudin Capital of the World!!! Best Stop is the best if anyone was wondering

https://www.youtube.com/watch?v=acy22OziLCI

I made a seasoning mix, here's the amounts
All are TBS unless noted
2 salt
1 black pepper
1 white pepper
1 garlic
1 onion
2 parsley
2 cayenne
1 TSP celery
1 TSP mustard

other stuff

Pork cut into pieces and seasoned

those onions, green onions bottoms, just the white parts, 3 celery stalks and 1.5 of the bell peppers.

Brown the meat to get a good color for the gravy

blend the chicken liver

Add the veggies and start on the gravy

Add 1/3 cup of the seasoning mix and add the meat again to simmer and blend in the veggie flavors, probably 15 minutes

Remove the meat and add the liver, cook for about 10 minutes

Add the meat and water to the top of the meat, bring to a boil and then simmer till it's fork tender.

Sorry I didn't get pics of the whole grinding/mixing process.
Remove the meat when it's tender, let it cool enough to handle then use the biggest grinding plate you have and grind the meat. I mixed 5 cups of cooked rice with the meat, broth from the pot and green onions. You have to judge the broth, it needs to be a little soupy because the rice will absorb the gravy once it sits a while. This is when you taste and add more seasoning, I added another 2 TBS of cayenne and 1 TBS of the seasoning I mixed. Then it's time to stuff the Boudin. Here's one batch before boiling it to cook the casing.

Finished product, this is what you'll get in almost any country store here.

That was a long process to do alone but the reward is a quick delicious meal. To warm them I just boil the bags in water and they taste just like the day you made it. You can use it to stuff meat or veggies, make wraps, fried boudin balls or my favorite is smoked.
Here's everything except what me and the dog ate for supper. The ziplock bag will be smoked for fathers day and the rest is on standby.

Joshw · 06-14-2019, 11:51 PM

One of my favorite sausages. I prefer to smoke them over boiling them though.

homesmoke · 06-15-2019, 01:05 AM

Legit boudin there Radrob. Green onions really shine in boudin. Crawfish trays are really useful for general kitchen duty. We use ours all year round.
Good tutorial on your process. I know the dog enjoyed sharing them with you.

I agree about smoked being the favorite.
Best Stop does have the best store bought smoked boudin in my opinion. Love. that snap on the smoked casings. Usually get their regular as well, and have never been dissappointed.
Cracklins from Don's, and we are also partial to the pepper jack boudin balls from Billy's.
I also buy my lard for tamales from Best Stop.

Have some old friends that live in Scott. You don't by chance know a couple with names Barry and Cindy do you? Not going to post their last name.

Thanks for the post, I think. Now I've got a hankering for a stick at four in the morning

Titch · 06-15-2019, 02:40 AM

Great tutorial mate,very interesting sounding sausage.
Can you pan fry the finished sausage?

Stingerhook · 06-15-2019, 05:37 AM

Thanks for the video share and a great post Rob.

chingador · 06-15-2019, 07:15 AM

That is a very meaty boudin. I can tell you prefer Best Stop's. Yours looks very similar. Love their boudin balls especially. Driving back from Louisiana always takes me a while because all the stops I have to make. Always stop at Best Stop in Scott and Rabideaux in Iowa. Also might swing by the big Market Basket in Lake Charles. Love that stuff

SMOKE FREAK · 06-15-2019, 07:29 AM

Excellent! And perfectly timed. A batch of Boudin is on the to do list for my week off work...

Nevrqutsmokin · 06-15-2019, 07:31 AM

That looks awesome! I would love to try to.make my own one day

InThePitBBQ · 06-15-2019, 07:59 AM

Looks great Rob nice job!

Big George's BBQ · 06-15-2019, 08:14 AM

That looks and sounds amazing

SMOKE FREAK · 06-15-2019, 08:20 AM

OK just one question. You mention boiling to cook the casing before you freeze the sausages. Is that step necessary and for how long do you boil it. I've never seen that step in any recipe before...

OK two questions. Why do you blend the livers? and when do they get added. Surely not to the boil but if not then it wouldn't be cooked...

I'm about to make my first ever batch. So any advise would be greatly appreciated...

Radrob · 06-15-2019, 09:38 AM

Quote:

Originally Posted by Titch

Great tutorial mate,very interesting sounding sausage.
Can you pan fry the finished sausage?

Yes you can pan fry it but be careful not to bust the casing. It's fully cooked so you can warm it any way you like.

Radrob · 06-15-2019, 09:39 AM

Quote:

Originally Posted by Nevrqutsmokin

That looks awesome! I would love to try to.make my own one day

It's not hard just time consuming, give it a go!!

Joshw · 06-15-2019, 09:43 AM

Quote:

Originally Posted by SMOKE FREAK

OK just one question. You mention boiling to cook the casing before you freeze the sausages. Is that step necessary and for how long do you boil it. I've never seen that step in any recipe before...

OK two questions. Why do you blend the livers? and when do they get added. Surely not to the boil but if not then it wouldn't be cooked...

I'm about to make my first ever batch. So any advise would be greatly appreciated...

You have to cook the casing before or after freezing. If you do it before, then you have ready to eat sausage. Again, smoking it is the way to go.

Radrob · 06-15-2019, 09:46 AM

Quote:

Originally Posted by SMOKE FREAK

OK just one question. You mention boiling to cook the casing before you freeze the sausages. Is that step necessary and for how long do you boil it. I've never seen that step in any recipe before...

OK two questions. Why do you blend the livers? and when do they get added. Surely not to the boil but if not then it wouldn't be cooked...

I'm about to make my first ever batch. So any advise would be greatly appreciated...

Boiling is seldom mentioned but it makes a difference in texture. It's not a hard rolling boil, more like a gentle simmer so the casings doesn't bust open. You don't have to boil it when done. Most places just freeze it or put it in the cooler till they need more then boil it to warm it up and keep it warm in a big rice cooker.

I added the liver after cooking the veggies down. I add enough water to bring it to a boil then dump the liver and stir.

The only advise is make sure you taste it and reseason before stuffing. It should also be very moist, almost dripping. The rice will absorb it when cooked or warmed up.

06-14-2019, 11:39 PM	#1
Radrob Full Fledged Farker Join Date: 02-03-18 Location: Lafayette La Name/Nickname : Rob	Cajun fast food! I watched this vid and it reminded me to make some since I'm out. I love they give so much attention to my home town of Scott, The Boudin Capital of the World!!! Best Stop is the best if anyone was wondering https://www.youtube.com/watch?v=acy22OziLCI I made a seasoning mix, here's the amounts All are TBS unless noted 2 salt 1 black pepper 1 white pepper 1 garlic 1 onion 2 parsley 2 cayenne 1 TSP celery 1 TSP mustard other stuff Pork cut into pieces and seasoned those onions, green onions bottoms, just the white parts, 3 celery stalks and 1.5 of the bell peppers. Brown the meat to get a good color for the gravy blend the chicken liver Add the veggies and start on the gravy Add 1/3 cup of the seasoning mix and add the meat again to simmer and blend in the veggie flavors, probably 15 minutes Remove the meat and add the liver, cook for about 10 minutes Add the meat and water to the top of the meat, bring to a boil and then simmer till it's fork tender. Sorry I didn't get pics of the whole grinding/mixing process. Remove the meat when it's tender, let it cool enough to handle then use the biggest grinding plate you have and grind the meat. I mixed 5 cups of cooked rice with the meat, broth from the pot and green onions. You have to judge the broth, it needs to be a little soupy because the rice will absorb the gravy once it sits a while. This is when you taste and add more seasoning, I added another 2 TBS of cayenne and 1 TBS of the seasoning I mixed. Then it's time to stuff the Boudin. Here's one batch before boiling it to cook the casing. Finished product, this is what you'll get in almost any country store here. That was a long process to do alone but the reward is a quick delicious meal. To warm them I just boil the bags in water and they taste just like the day you made it. You can use it to stuff meat or veggies, make wraps, fried boudin balls or my favorite is smoked. Here's everything except what me and the dog ate for supper. The ziplock bag will be smoked for fathers day and the rest is on standby.

06-15-2019, 01:05 AM	#3
homesmoke Full Fledged Farker Join Date: 07-06-12 Location: Louisiana Name/Nickname : Bill	Legit boudin there Radrob. Green onions really shine in boudin. Crawfish trays are really useful for general kitchen duty. We use ours all year round. Good tutorial on your process. I know the dog enjoyed sharing them with you. I agree about smoked being the favorite. Best Stop does have the best store bought smoked boudin in my opinion. Love. that snap on the smoked casings. Usually get their regular as well, and have never been dissappointed. Cracklins from Don's, and we are also partial to the pepper jack boudin balls from Billy's. I also buy my lard for tamales from Best Stop. Have some old friends that live in Scott. You don't by chance know a couple with names Barry and Cindy do you? Not going to post their last name. Thanks for the post, I think. Now I've got a hankering for a stick at four in the morning Last edited by homesmoke; 06-15-2019 at 04:14 AM..

06-15-2019, 02:40 AM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Great tutorial mate,very interesting sounding sausage. Can you pan fry the finished sausage? __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

06-15-2019, 05:37 AM	#5
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Thanks for the video share and a great post Rob. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

06-15-2019, 07:15 AM	#6
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	That is a very meaty boudin. I can tell you prefer Best Stop's. Yours looks very similar. Love their boudin balls especially. Driving back from Louisiana always takes me a while because all the stops I have to make. Always stop at Best Stop in Scott and Rabideaux in Iowa. Also might swing by the big Market Basket in Lake Charles. Love that stuff __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order.

06-14-2019, 11:51 PM	#2
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	One of my favorite sausages. I prefer to smoke them over boiling them though.

06-15-2019, 07:29 AM	#7
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	Excellent! And perfectly timed. A batch of Boudin is on the to do list for my week off work... __________________ Craig

06-15-2019, 07:31 AM	#8
Nevrqutsmokin Got Wood. Join Date: 01-14-18 Location: West monroe la Name/Nickname : Justin	That looks awesome! I would love to try to.make my own one day

06-15-2019, 07:59 AM	#9
InThePitBBQ is One Chatty Farker Join Date: 01-31-19 Location: South Bend, IN Name/Nickname : Bob	Looks great Rob nice job! __________________ Shirley Fabrication 24 X 70 elevated straight back "Fire for Effect"

06-15-2019, 08:14 AM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks and sounds amazing __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

06-15-2019, 08:20 AM	#11
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	OK just one question. You mention boiling to cook the casing before you freeze the sausages. Is that step necessary and for how long do you boil it. I've never seen that step in any recipe before... OK two questions. Why do you blend the livers? and when do they get added. Surely not to the boil but if not then it wouldn't be cooked... I'm about to make my first ever batch. So any advise would be greatly appreciated... __________________ Craig