- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 9/17/13 at 12:48 pm to pooponsaban
Your recipe is not boudin. 
Posted on 9/17/13 at 12:50 pm to Tigertown in ATL
I love the smoked boudin at Bergeron's in Port Allen, but everyone has things they like more or less about particular boudin. I like Kartchner's in Krotz Springs. I've never had Poche's. Lots of folks love Best Stop in Scott. I'm a not a boudin expert. I do know what I like when I taste it, though.
Posted on 9/17/13 at 12:50 pm to CITWTT
quote:
Your recipe is not boudin.
Hey...he's in Atlanta! They don't know any better. You want my recipe for etouffee?
Posted on 9/17/13 at 1:03 pm to Tigertown in ATL
Someone told me there is a seafood place on Waters AVE that carries it.
Posted on 9/17/13 at 1:09 pm to mouton
quote:
Someone told me there is a seafood place on Waters AVE that carries it.
I know that place. Can't think of the name of it right now. I am in ATL for the next week or so. I will try that place and let you know.
Posted on 9/17/13 at 1:55 pm to Tigertown in ATL
Well I need to learn to make it or find a place to buy it locally.
Shipping is $20.
I guess if I bought 10 pounds my cost drops to $7/pound, but if I only want 2 pounds it is $15/lb
Shipping is $20.
I guess if I bought 10 pounds my cost drops to $7/pound, but if I only want 2 pounds it is $15/lb
Posted on 9/17/13 at 3:51 pm to Tigertown in ATL
We used to make blood boudin back on the farm growing up. I'm pretty sure you don't want that recipe.
Posted on 9/17/13 at 3:55 pm to BROffshoreTigerFan
quote:
blood boudin
quote:
recipe
I will pass.
Posted on 9/17/13 at 4:36 pm to Tigertown in ATL
if you can't get small shop boudin, Leblancs is vacuumed packed and sold in some grocery stores. I believe its made in St. Amant and is very good.
Posted on 9/17/13 at 7:55 pm to Tigertown in ATL
It's great stuffed in bell peppers. Order the 10 lbs. You'll find use for it. 2 lbs is nothing.
Posted on 9/17/13 at 8:05 pm to Gris Gris
2lbs would just piss me off.
Posted on 9/17/13 at 8:35 pm to Tigertown in ATL
Just made a 23 pound batch Sunday and smoked it using pecan wood chips. I brought in about 10 pounds to work today and it was gone in about 5 minutes
Posted on 9/17/13 at 9:20 pm to BROffshoreTigerFan
Fifty pounds or so of pork and twenty of pig liver to start?
Posted on 9/18/13 at 4:51 am to Crawdaddy
quote:Asian marts.
finding a store with pork liver.
Posted on 9/18/13 at 10:07 am to GynoSandberg
quote:
LINK
ISWYDT
Posted on 9/18/13 at 10:11 am to Tigertown in ATL
if you want links, of course a sausage stuffer is ideal. BUt for something like boudin, where you are stuffing a pre-cooked product into casings, you can easily get away with not going all out.
A funnel with a wide enough mouth (you can cut one) would work well, as would say a plastic 20oz coke bottle with the bottom cut off to form a funnel.
Otherwise it is pretty easy, lots of recipes out there and legit ones in this thread. Pork meat + Liver + Rice = boudin, so you can kinda mess with those ingredients and your seasonings and make it taste good and how you like it.
Pulled pork + rice cooked in a good stock + sauteed liver cut-up + seasonings makes a good and easy one, for example
A funnel with a wide enough mouth (you can cut one) would work well, as would say a plastic 20oz coke bottle with the bottom cut off to form a funnel.
Otherwise it is pretty easy, lots of recipes out there and legit ones in this thread. Pork meat + Liver + Rice = boudin, so you can kinda mess with those ingredients and your seasonings and make it taste good and how you like it.
Pulled pork + rice cooked in a good stock + sauteed liver cut-up + seasonings makes a good and easy one, for example
Posted on 9/18/13 at 2:45 pm to Tigertown in ATL
Best Stop
Don's Specialty Meats
This might make it easy for you. I prefer Billy's and Early's in Scott, but these two are better than anything you'll find in ATL !
Don's Specialty Meats
This might make it easy for you. I prefer Billy's and Early's in Scott, but these two are better than anything you'll find in ATL !
Posted on 9/18/13 at 2:52 pm to Crawdaddy
quote:
Almost that time to start making it again. I like to do so when it is cool outside.
I do not use casings. I make patties and freeze them for individual use
did this last year and I used chicken livers, it was a good idea.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News