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re: New Orleans Boudin
Posted on 12/30/12 at 1:02 pm to Jed Clampett
Posted on 12/30/12 at 1:02 pm to Jed Clampett
quote:if on the grill, be careful, it cooks and dries fast..
Better to fry, grill or my expertise, smoke them?
closest to original way is in rice cooker, or my preferred way, sitting in a collander with the collander sitting in a big pot of boiling water..(sorta steamin') Make sure the water level doesn't reach the boudin..
This post was edited on 12/30/12 at 1:03 pm
0
Posted on 12/30/12 at 1:06 pm to Jed Clampett
If your expertise is smoking then do that.
Posted on 12/30/12 at 1:36 pm to TigerWise
Best boudin by FAR in NOLA is going to be at Butcher. They sell 4 links to a pack, already cryovac'd to go. It's really good stuff.
Posted on 12/30/12 at 2:09 pm to Jed Clampett
Gourmet Butcher Block on the west bank.
Posted on 12/30/12 at 2:18 pm to jose canseco
Believe it, or not, but Rouse's homemade stuff, in the specialty butcher case is actually rather decent. We enjoy it, my friends and I, but that's just us New Orleans suburbanites who also get out to other parts of the state.
Posted on 12/30/12 at 9:16 pm to Jed Clampett
Posted on 12/30/12 at 9:36 pm to RhodeIslandRed
I like it steamed.
I like it heated the microwave
I love it smoked
I love it grilled
I like it broiled
I even like it cold out the fridge
I LOVE BOUDIN
I like it heated the microwave
I love it smoked
I love it grilled
I like it broiled
I even like it cold out the fridge
I LOVE BOUDIN
Posted on 12/30/12 at 9:48 pm to CHEDBALLZ
But the real question is does anyone eat the casing?
Posted on 12/30/12 at 9:50 pm to RedPop4
quote:
Believe it, or not, but Rouse's homemade stuff, in the specialty butcher case is actually rather decent. We enjoy it, my friends and I, but that's just us New Orleans suburbanites who also get out to other parts of the state.
This is me.
Posted on 12/30/12 at 10:13 pm to Martini
quote:
But the real question is does anyone eat the casing?
This post was edited on 12/30/12 at 10:17 pm
Posted on 12/31/12 at 8:23 am to Martini
quote:
But the real question is does anyone eat the casing?
I do if its smoked or grilled. If it's steamed I don't.
Posted on 12/31/12 at 9:22 am to Jed Clampett
It's already cooked Jed so all you have to do is reheat . I either heat in a pan with a little water or throw it in the oven for a bit. The oven will produce a crisp casing.
Posted on 12/31/12 at 10:11 am to mouton
Posted on 12/31/12 at 12:12 pm to JohnZeroQ
Never even tried the stuff however cannot wait to try it out. Between that and the Jamb recipes I have picked up here, looks like the dividends are already payin off joinin the SEC!
Posted on 12/31/12 at 12:18 pm to Jed Clampett
Cant imagine there being any decent boudin in NO. Might be ok for tourists that dont know any better.
Posted on 12/31/12 at 12:39 pm to fatboydave
I like Butcher. I have not been west of Laffy though.
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