boud Is the French word meaning cold cut. So, boudin describes precooked or cured meat, often sausages or meat loaves, that are sliced and usually served cold on sandwiches or on party trays. They can be bought pre-sliced in vacuum packs at a supermarket or grocery store, or they can be purchased at a delicatessen or deli counter, where they might be sliced to order.
The term "boudin" in the Acadiana cultural region of Louisiana is commonly understood to refer only to boudin blanc and not to other variants. Boudin blanc is the staple boudin of this region and is the one most widely consumed. Also popular is seafood boudin consisting of crab, shrimp, and rice.
Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette, Lake Charles, and smaller, lesser known areas like Ville Platte (the north point of the "Cajun Triangle" where it tends to be a daily staple), though it may be found nearly anywhere in "Cajun Country", including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10.
Your 1st Taste of Vermilion Pralines Is FREE-Click Here
| We take a basic classic and make it better! Although  |
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| Ingredients | |||||||||
| Boudin | crushed crackers whatever kind you like | ||||||||
| 2 egg s (optional) | 1/4 to 1/2 cup milk (optional) | ||||||||
| salt, cayenne, black pepper, to taste | Oil for frying | ||||||||
| Directions | |||||||||
| There are two ways to make these and two ways to cook them....... Make your boudin. If using the store purchased variety, remove the meat mixture from the casing. (Some cooks have been known to cut the boudin and leave the casing on). Roll the mixture into balls a little smaller than an egg; actually any size....small, medium or large. Method 1. Crush your crackers to a fine meal consistency, season to taste. Or you can buy any variety flavored cracker. Take the boudin balls and roll them in the cracker meal. Refrigerate for 1 to 2 hours. Heat the cooking oil until spot of flour dances on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve preferably warm but the taste is great either hot or cold. OR preheat oven to 375 degrees. Place the balls on a cookie sheet and cook for 20 to 25 minutes until golden brown turning halfway thru the cooking process. Method 2. Combine the milk and egg in a glass bowl. Set aside. Crush your crackers to a fine meal consistency, season to taste. Or you can buy any variety flavored cracker. Take the boudin balls and roll them in the cracker meal. Season lightly or to your taste. Take the boudoin ball and first coat with the milk and egg mixture; then dredge in the cracker mixture. (You could do this step twice to get a really thick coating.) Place on a plate and refrigerate for 1 to 2 hours. Heat the cooking oil until spot of flour dances on top of the oil. Drop the boudin ball and fry until golden brown. Place on paper towels to drain. Serve warm preferably but the taste is great either hot or cold. Store bought seasoned pork rinds compliments this dish very well. Your 1st Taste of Vermilion Pralines Is FREE-Click Here | |||||||||
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