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#1001360 - 10/30/09 12:22 PM Things to cook with Boudain
NewGulf Online   content
THF Celebrity

Registered: 09/16/09
Posts: 15911
Loc: New Gulf, Texas
man i cant get enough boudain.....my favorite way to eat it is fried but another is to butterfly a pork tenderloin and roll it up inside of it and put it on the pit......thats what i'm having tonight!

what do you do with yours?


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#1001390 - 10/30/09 12:35 PM Re: Things to cook with Boudain [Re: NewGulf]
exoticbob Offline
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Registered: 06/21/06
Posts: 1971
Loc: Baytown
i like the spicy boudain rolled up w/ eggs in a tortilla for breakfast.


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#1001391 - 10/30/09 12:37 PM Re: Things to cook with Boudain [Re: NewGulf]
tthame1 Offline


Registered: 05/07/09
Posts: 324
Loc: Plano, TX
I like a Boudin sandwich with fresh French Bread or just eat it grilled plain. Heck, the stuff is delicious just warmed in the microwave.

I'll be bringing back an ice chest full of my favorite boudin on my next trip to Baton Rouge.



Edited by tthame1 (10/30/09 12:37 PM)

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#1001472 - 10/30/09 01:13 PM Re: Things to cook with Boudain [Re: tthame1]
NewGulf Online   content
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Registered: 09/16/09
Posts: 15911
Loc: New Gulf, Texas
next thing i'm going to try is stuffing a chicken with it and putting it on the pit or baking it in the oven!


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#1002092 - 10/30/09 04:44 PM Re: Things to cook with Boudain [Re: NewGulf]
NewGulf Online   content
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Registered: 09/16/09
Posts: 15911
Loc: New Gulf, Texas
well i couldnt stand it so i went to heb and bought 2 BIG chickens and seasoned them and stuffed them with the boudain and i'll be able to tell yall in a few hours how they were!


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#1002294 - 10/30/09 07:11 PM Re: Things to cook with Boudain [Re: NewGulf]
caddokiller Offline
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Registered: 09/25/06
Posts: 5426
Loc: midlothian texas
That sounds great!! Let us know how it turns out.

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#1003242 - 10/31/09 05:30 AM Re: Things to cook with Boudain [Re: caddokiller]
tattooedtexan Online   content
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Registered: 01/16/06
Posts: 1259
Loc: Orange, TX
Chicken stuffed with Boudain is good! So are Boudain kolaches, fried boudain balls, boudain stuffed pork chops, smoked boudain, etc. I've never eaten it in a way I didn't like it. Have you guys tried any of the seafood boudain?

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#1003336 - 10/31/09 08:47 AM Re: Things to cook with Boudain [Re: caddokiller]
NewGulf Online   content
THF Celebrity

Registered: 09/16/09
Posts: 15911
Loc: New Gulf, Texas
Originally Posted By: caddokiller
That sounds great!! Let us know how it turns out.




it turned out very well and it was so much we only ended up eating 1 chicken so we're eating the other one for lunch today. yall definately need to try this! i seasoned the chicken inside with garlic salt and black pepper then put 1/4 stick of butter in it then stuffed it with the boudain then seasoned the outside of it wrapped it in foil and stuck it in the oven @ 435 for 2 hours.............we will be making this again pretty regular around here i imagine!


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#1007113 - 11/01/09 11:55 PM Re: Things to cook with Boudain [Re: NewGulf]
MELackey Offline
Pro Tracker

Registered: 09/28/09
Posts: 1491
sounds good, but I have to correct you guys. As one that grew up in Louisiana, real boudin does not have an "a" in it.

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#1007119 - 11/02/09 12:08 AM Re: Things to cook with Boudain [Re: MELackey]
NewGulf Online   content
THF Celebrity

Registered: 09/16/09
Posts: 15911
Loc: New Gulf, Texas
thats the way its spelled on the label.


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#1007521 - 11/02/09 09:38 AM Re: Things to cook with Boudain [Re: NewGulf]
booger Offline
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Registered: 11/01/06
Posts: 2689
Loc: central Texas
Did you debone the birds before cooking? How much did you put insde?

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#1007736 - 11/02/09 10:52 AM Re: Things to cook with Boudain [Re: NewGulf]
tthame1 Offline


Registered: 05/07/09
Posts: 324
Loc: Plano, TX
Originally Posted By: newgulf
thats the way its spelled on the label.


What kind is it? Boudin is definitely spelled without an "a"


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#1008795 - 11/02/09 04:32 PM Re: Things to cook with Boudain [Re: tthame1]
Scurvy Dog Offline


Registered: 07/10/09
Posts: 444
Loc: South of IH-10 !
You are from Plano and you're the authority on how boudain is spelled! Well you are wrong!!!!

Boudain is like saying I love sausage. It all depends on who's making it! I like mine with mustard!

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#1009728 - 11/02/09 09:12 PM Re: Things to cook with Boudain [Re: booger]
NewGulf Online   content
THF Celebrity

Registered: 09/16/09
Posts: 15911
Loc: New Gulf, Texas
Originally Posted By: booger
Did you debone the birds before cooking? How much did you put insde?




no i didnt debone it........i just seasoned it inside and out and stuffed it with 3 links of boudain @ 435 for 2 hours...............i did 2 of them so you can adjust your cooking time. it was good!! if it wasnt good i wouldnt be here to tell. enjoy!!!!!!!!!!!


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#1010727 - 11/03/09 09:36 AM Re: Things to cook with Boudain [Re: Scurvy Dog]
tthame1 Offline


Registered: 05/07/09
Posts: 324
Loc: Plano, TX
Originally Posted By: Scurvy Dog
You are from Plano and you're the authority on how boudain is spelled! Well you are wrong!!!!

Boudain is like saying I love sausage. It all depends on who's making it! I like mine with mustard!


Wow, how insulting. Its typically a good idea to do a little research before you make foolish claims and speak in absolutes....I grew up in Baton Rouge and have just recently moved to Plano, pal wink

If you don't believe me, maybe you will believe Merriam-Webster:

Main Entry: bou·din
Pronunciation: \bü-ˈdan, -ˈdaⁿ\
Function: noun
Inflected Form(s): plural bou·dins\-ˈdanz, -ˈdaⁿ\
Etymology: Louisiana French & French, sausage
Date: 1845
1 : blood sausage
2 : a spicy Cajun sausage containing rice and meat (as pork) or seafood
http://www.merriam-webster.com/dictionary/boudin

Or would you believe famous cajun chef John Folse?
Chef John Folse's "Nuttin' But Kickin'" Boudin
PREP TIME: 2 1/2 - 3 Hours
YIELDS: 70 (6-inch) links
http://www.jfolse.com/recipes/meats/pork18.htm

How about the late, great Justin Wilson?
http://books.google.com/books?id=UwXZzVE...din&f=false

Get the idea?

Anyway, spelling aside, I have a recipe that I use to actually make Boudin that is excellent. When I can't get back to Baton Rouge, I just make it for myself. Its better than any of the mass produced, pre-packaged stuff, but not quite as good as my favorite little hole in the wall. I still haven't figured out exactly what they put in theirs, but its just absolutely amazing.

Oh, and here is another delicious recipe if you already have the boudin (I substitute beef stock in place of the veal reduction). This one is by Emeril Lagasse (who also spells it Boudin): http://www.emerils.com/recipe/183/boudin-with-jambalaya-grits




Edited by tthame1 (11/03/09 09:58 AM)

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