Forums59
Topics1,047,418
Posts14,106,205
Members144,388
|
Most Online39,925 Dec 30th, 2023
|
|
Re: boudain?
[Re: jwcromer]
#11016185
08/03/15 02:51 AM
|
Joined: May 2013
Posts: 517
In the wind
Pro Angler
|
Pro Angler
Joined: May 2013
Posts: 517 |
I like the Boudain balls !
|
|
Re: boudain?
[Re: jwcromer]
#11057349
08/22/15 06:30 PM
|
Joined: Aug 2015
Posts: 204
SamCollins123
Outdoorsman
|
Outdoorsman
Joined: Aug 2015
Posts: 204 |
I always smoke mine or grill it
|
|
Re: boudain?
[Re: jwcromer]
#11133618
09/28/15 11:20 PM
|
Joined: Aug 2011
Posts: 2,957
Bob Landry
Extreme Angler
|
Extreme Angler
Joined: Aug 2011
Posts: 2,957 |
I smoke it when i cook brisket. Other times, I just nuke it and eat it with crackers. There's not any way to eat that stuff that doesn't just know your socks off.
BTW, if you are around East Texas, DJ's in Beaumont makes about the best I have ever had. I buy it by the case when I go down to Dayton to go fishing with my buddy.
2015 Seaark 1872 MV CC Etec-90 Two Helix 12 CHIRP SI's, , MinnKota Riptide ST80/i-pilot Link, Bob's Hydraulic 2020 Robalo R200 CC, Yamaha 150
Bitter Gun Owner Bitter Clinger Armed Infidel
|
|
Re: boudain?
[Re: In the wind]
#11143138
10/03/15 06:31 PM
|
Joined: Dec 2008
Posts: 7,161
Fishbonz
TFF Celebrity
|
TFF Celebrity
Joined: Dec 2008
Posts: 7,161 |
I like the Boudain balls ! BOUDIN
HE aka Fishbonz
|
|
Re: boudain?
[Re: jwcromer]
#11184585
10/25/15 02:48 PM
|
Joined: Jun 2012
Posts: 1,352
Fish Chaser
Extreme Angler
|
Extreme Angler
Joined: Jun 2012
Posts: 1,352 |
Hebert's has some of the best boudin around and they have stores in Longview, Lindale and Addison. They ship anywhere. www.hebertstexas.com
|
|
Re: boudain?
[Re: Bob Landry]
#11186521
10/26/15 04:32 AM
|
Joined: Jan 2003
Posts: 4,035
texcajun
TFF Team Angler
|
TFF Team Angler
Joined: Jan 2003
Posts: 4,035 |
For pre-packaged store bought, DJ's is one of the best. I smoke it when i cook brisket. Other times, I just nuke it and eat it with crackers. There's not any way to eat that stuff that doesn't just know your socks off.
BTW, if you are around East Texas, DJ's in Beaumont makes about the best I have ever had. I buy it by the case when I go down to Dayton to go fishing with my buddy.
2014 Excel Bay Pro 203/2014 Mercury 150 Optimax Pro XS Point me towards the water!
|
|
Re: boudain?
[Re: jwcromer]
#11434877
02/24/16 03:17 AM
|
Joined: Mar 2012
Posts: 106
swarner
Outdoorsman
|
Outdoorsman
Joined: Mar 2012
Posts: 106 |
Grilled. Good stuff
Last edited by swarner; 02/24/16 03:18 AM.
|
|
Re: boudain?
[Re: jwcromer]
#11497954
03/24/16 01:39 PM
|
Joined: Mar 2016
Posts: 2
tubacka
Green Horn
|
Green Horn
Joined: Mar 2016
Posts: 2 |
I make mine at home. When pork butts go on sale I usually buy several to keep in the freezer. I use 2 10 lb butts and make about 35-40 lbs of boudin at a time. I usually takes me 1 1/2 days and 3/4 of a fifth to get it all done. If anyone wants the recipe let me know. It's pretty easy.
Keith
You clean it, I'll cook it.
|
|
Re: boudain?
[Re: jwcromer]
#11498498
03/24/16 04:52 PM
|
Joined: Aug 2006
Posts: 4,227
machinist
TFF Team Angler
|
TFF Team Angler
Joined: Aug 2006
Posts: 4,227 |
Keith, I want the recipe please. I am wanting to make some venison boudin.
Johnny
I fish on the edge and stay out of the middle
99 BassCat Jag w/225 Merc Optimax Retired TXU Outage Manager
|
|
Re: boudain?
[Re: jwcromer]
#11498658
03/24/16 05:57 PM
|
Joined: Mar 2015
Posts: 12,468
UGLYSHCTICK
TFF Guru
|
TFF Guru
Joined: Mar 2015
Posts: 12,468 |
if I'm making Gumbo or Boiling shrimps I steam them over that pot. If I got the smoker rolling I smoke em.
I prefer smoked.
Just want to make folks smile, and spit coffee on their keyboard.
If you put beans in your chili, you don't know beans about chili.
God doesn't create temporary people, you will spend eternity somewhere. Choose wisely.
|
|
Re: boudain?
[Re: jwcromer]
#11498673
03/24/16 06:02 PM
|
Joined: Feb 2009
Posts: 38,366
Kattelyn
Little Psycho Coffee
|
Little Psycho Coffee
Joined: Feb 2009
Posts: 38,366 |
Here's the recipe from my uncle.
CAJUN BOUDIN (Boudin Blanc) Pork and stock: 3 pounds boneless pork butt or shoulder, in large chunks 1 onion, cut into 8 pieces 3 ribs celery, chopped 2 bay leaves Stems from one bunch parsley 1 teaspoon black peppercorns, cracked
1 pound pork liver, sliced about 1/2-inch thick 4 slices bacon 2 medium yellow onions, chopped 2 bunches green onions, chopped (keep white parts and green parts separate) 1 tablespoon garlic, finely minced
3 cups raw long grain rice
4 tablespoons parsley, finely chopped 2 tablespoons salt 1 tablespoon cayenne pepper 2 teaspoons freshly ground black pepper 2 teaspoons white pepper Place the pork and the rest of the stock ingredients in a saucepan, and the pork liver in a separate saucepan. Cover with water (at least 4 quarts), then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour, skimming as necessary. Remove the meat, discard the vegetables and strain the stock. Continue to boil the stock until it's reduced to about 2 quarts. Remove enough of the stock to have enough liquid to make rice, and cook the rice in the pork stock. Reserve the leftover pork stock, at least 1 pint. Cook the bacon until crisp, remove it and use it to snack on while you're making the rest of the boudin. Add the onions, green onion bottoms and garlic to the drippings and saut for a few minutes until the onions are translucent, then add the liver. Cook until the liver is tender. Add about 1/2 cup of pork stock to the pan, and cook for 10 more minutes, until much of the pork stock is reduced. Put the pork, liver and vegetable mixture through a meat grinder with a coarse disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions bottoms, parsley, salt, peppers and cooked rice. Adjust seasonings. If it seems too dry, add a little bit more pork stock. It should be moist, but not runny. For traditional boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of the casing as a rice dressing. Here's how I like to heat and serve boudin -- place in a 350F oven for 10-15 minutes, until the boudin is heated through and the skin is crackly. Serve hot, with crackers and beer.
If you want to try a "fancy" boudin presentation, try something that Caf des Amis in Breaux Bridge does for an appetizer: take two triangles of puff pastry, and place about 1/3 to 1/2 cup boudin (outside the casing) on one; seal it over with the other pastry triangle, making sure the edges don't leak. Brush the top with a little beaten egg and bake at 350F until the pastry is puffed and golden brown. Drizzle with Steen's Louisiana cane syrup, some pepper jelly and a little Creole mustard, and garnish the plate with finely diced red, green and yellow bell peppers.
|
|
Re: boudain?
[Re: jwcromer]
#11500865
03/25/16 05:59 PM
|
Joined: Mar 2016
Posts: 2
tubacka
Green Horn
|
Green Horn
Joined: Mar 2016
Posts: 2 |
Thanks kattelyn, that's pretty similar to my recipe. Sometimes I'll change it up by adding some ground up gizzards, or adding raw green onions or sauteed jalapenos to the mix before stuffing. There really isn't a wrong way to do it. Crawfish or shrimp boudin is excellent. I've never tried it but a friend of mine makes catfish boudin.
You clean it, I'll cook it.
|
|
Moderated by banker-always fishing, chickenman, Derek 🐝, Duck_Hunter, Fish Killer, J-2, Jacob, Jons3825, JustWingem, Nocona Brian, Toon-Troller, Uncle Zeek
|