As with all things smoked, it requires patience but you soon learn that the wait is worth it.Smoke goes with boudin much like it goes with ribs.. after experiencing it that way you just don't want to eat it any other way.Assuming you have found some boudin and purchased some.. prepare it by opening the package and brushing on a little EVOO (extra virgin olive oil) onto each one. How to Serve Boudin. A lot of rice in boudin and it is important to keep it moist. If a sausage is not mixed well, it will not be as good as it could have been. Toast inside of buns lightly just before patties are done frying. The Boudain and Sausage plate is my favorite.Just came across your SMOKED BOUDIN recipe. The course was great and I purchased the rub & sauce recipe. Recipe courtesy of Bourree, New Orleans, LA Press mixture firmly between your palms to form a ball shape. I have been doing lots of experimentation with different meats and products so as to come up with some new things to share and this month I am going to share my This stuff nearly blew my socks clean off..
Since then, I have had quite a few requests asking for the information to order the e-book so here it is again for anyone who is interested..The book has a ton of great info on smoking meat and we get a little cut from it as well..I am not going to rant on and on about it.. here is a couple of recent testimonies from folks just like yourself who decided to take the chance and were very glad they did!I bought your rub/sauce recipes and really like the rub. To Deep Fry: Roll boudin balls into all purpose flour, then into two beaten eggs and then into 2 cups bread crumbs, we like Panko. Between the RUB and the SAUCE, I cant remember ever eating so good, then you throw all the recipes in there, man you just cant beat it.

I lived in South Louisiana ( Oilfield Trash guy ) for 8 years and really enjoyed boudin. Grilled or baked pork chops seasoned to perfection with our homemade blackened seasoning.A quick an easy dinner ready in about 15 minutes! Heat for 2 -3 minutes (Depending on the strength of your microwave). Place fried boudin patty on bun and add lettuce, tomato, mayo, onions, whatever you like on your burger.RealCajunRecipes.com is devoted to building the largest and most accurate collection of Cajun recipes handed down from one Cajun cook to another. I ate Smoked Boudin at Thanksgiving it was delicious. You can also steam the boudin in a double boiler, or by using a colander over a steaming pot of boiling water. Boudin comprises pork meat, pork fatback and rice, along with aromatics, like peppers and onions, and pungents, like garlic — all of which are cooked before they're stuffed in the casing. The boudin can stay at this setting for hours. It’s also great for a main dish, on a charcuterie board or as a game day appetizer.


After some negative feedback we got from trying our hand at Gumbo, I would like to clarify that we are not Cajun and neither were our grandmothers.Boudin can be made in multiple ways and we are not here to disparage anyone’s Boudin or how their grandma would make it. I hear that the Cajun’s will just peel down the casing and eat it like a popsicle. A versatile concoction that will surely make your southern comfort food favorites list.


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