Things to cook with Boudain

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?

i like the spicy boudain rolled up w/ eggs in a tortilla for breakfast.

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.

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!

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!

That sounds great!! Let us know how it turns out.

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?

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!

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.

thats the way its spelled on the label.

Did you debone the birds before cooking? How much did you put insde?

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

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!

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!!!!!!!!!!!

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

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

Man, I used to love Justin Wilson and his little stories. I can still hear him say "joo-stain - that's my front name in French"

Yep! Paul Prudhomme spells it without the "a" as well! That don't make it right, P.A.L.!

http://realcajuncooking.blogspot.com/2006/06/boudain.html

I don't disagree that some people misspell it by adding an "a", but given that any expert on the topic spells it without an "a" including the Merriam-Webster dictionary, I think that its safe to say that the correct spelling is "boudin". I've NEVER seen it spelled with an "a" in South Louisiana, and that's a fact.

Doesn't really matter, anyway....spell it how you want to, but its good stuff if you get it from the right places or use the right recipe.

You are right! And I was just playin' with you. But, I would argue it can be spelled either way. I will concede a purist would drop the "a". But still pronouce it as there is no "I". Especially, in the bayous of southern Louisiana. They could not spell it either way! There I go again...... Boudin, boudain spelled any other way is just as good!

right now i'm making some mashed potatos and with my gravy i'm mixing 2 links of boudain and i'm thinking this oughta be good!

I made a stuffed pork tenderloin this weekend and it was amazing. Stuff the tenderloin, cover it with bacon, secure with butcher's twine, then add some cajun seasoning of your choice. I cooked it to an internal temperature of 165. It was phoenomenal.

those are good cooked that way............its hard to beat!

I dont know you to spell it but I do like it, a lot. Have only had the stuff from the grocery store. I just toss it in a toaster oven and brown it on the outside a little and then slather it with cajun pepper sauce and tear into it.

Would love to know REAL cajuns make this stuff. Somebody give me a recipe.

Just found this, these look damned good



4 Large Bell Peppers
4-6 links of Boudin
4 Cheese Blend (shredded)
1 can Rotel (tomato and green chiles)

Wash, top, and clean peppers. Sprikle a little cheese in the bottom of each pepper. Fill each pepper with boudin (removed from the casing) and top with a a spoon full of Rotel. Place a generous portion of cheese on top of each one. Cover with foil and place in a 350 degree oven for 45-50 minutes.

those look so good! gonna make those just hadn't yet.......you just put them at the TOP of my list!!

Found!

I'll have to try it in stuffed pork loin. I cut my teeth on boudin for breakfast on Evangeline bread with blue plate.
Grilled or smoked is dang good too. I have my favorite place down in Broussard but it's been a while since I was able to get down that way.

Try stuffed flounder with Boudin,pure greatness!!

Would love to have a recipe to make homemade boudin.

Grilled quail stuff with boudin wrapped with bacon. Grilled over pecan wood

^^^^^^THIS^^^^^^^

Heck, I don't know how Boudin can be much better than grilled and just eat it sliced with a sleeve of Saltine crackers. It is like manna from heaven for me.

Blue plate...heck yeah. That's how you know someone is legit coonazz. Ask them what blue plate is!

Never heard of a blue plate. I will give my Cajun coonazz a shout on this one

Blue plate is the first commercially produced mayo.

I haven't had boudin much, but enjoyed it each time. So it's just sausage with rice and seasonings included?

..Oh Damn...Good call!!!

My dad makes some excellent beans with ham hock and boudain