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Making Boudin this weekend - update
Posted on 4/30/10 at 8:27 am
Posted on 4/30/10 at 8:27 am
I have Folse's Encyclopedia, so was thinking of using his recipe. Has anyone tried it? Any tips?
I'm fairly certain I can't get pork liver anywhere in my town so I'm going to have to go with chicken livers.
I'm fairly certain I can't get pork liver anywhere in my town so I'm going to have to go with chicken livers.
This post was edited on 5/4/10 at 8:09 pm
3
Posted on 4/30/10 at 8:59 am to Poet
i would keep the liver out. add more "real meat"
Posted on 4/30/10 at 11:16 am to Poet
Never tried making it, but I wouldn't skip out on the liver. I can't stand any kind of liver by itself, but in my opinion, good boudin requires just a bit of that liver flavor.
Posted on 4/30/10 at 11:24 am to Poet
yes, i have made it. Which recipe are you using? he has 2 in the book. I am pretty sure i used the "Chicot" recipe, if that is the one that is heavier in liver.
I adjusted seasoning, and put a little less rice than he did. My flavor was spot on, but my texture was too mushy. Use a coarser grind than you need is my advice.
I adjusted seasoning, and put a little less rice than he did. My flavor was spot on, but my texture was too mushy. Use a coarser grind than you need is my advice.
Posted on 4/30/10 at 11:30 am to el tigre
Yep, we're going to use the "Chicot" recipe. We're just going to go ahead and try it with chicken livers. They're a house favorite anyway.
Did you make your rice a day in advance and let it dry out? We were thinking that would be a good idea. What was your ratio of meat to rice? I've read equal, or a little more meat is best.
Did you make your rice a day in advance and let it dry out? We were thinking that would be a good idea. What was your ratio of meat to rice? I've read equal, or a little more meat is best.
Posted on 4/30/10 at 11:59 am to Poet
quote:
Did you make your rice a day in advance and let it dry out?
no, and that probably would have helped.
quote:
What was your ratio of meat to rice? I've read equal, or a little more meat is best.
i did go a litle more meat to rice. What is the ratio in the recipe again? Also, i might reccomend taking a little of meat and chopping it by hand and mixing it in for a texture contrast like at Don's in Scott, LA. If i had done that it would have helped overcome the mushy texture.
Posted on 4/30/10 at 12:37 pm to el tigre
quote:
Also, i might reccomend taking a little of meat and chopping it by hand and mixing it in for a texture contrast like at Don's in Scott, LA. If i had done that it would have helped overcome the mushy texture.
That is a great idea. I'm not sure of the ratio in the recipe, but we'll just watch it to make sure we keep it so it's more meat than rice.
Posted on 4/30/10 at 12:38 pm to Poet
This is making me really hungry 
Posted on 5/4/10 at 8:13 pm to el tigre
Used the Chicot recipe with chicken instead of pork livers. Added more onions and spices than called for in the recipe. It made a ton. I'm not sure how many packages we have in the freezer.
The texture is a little off. It's too ground up and not quite greasy enough. Next time I'll chop some of the pork (El Tigre suggested this). I'm not sure how to achieve the appropriate level of greasy goodness.
However, it's the best boudin I can get for probably about 2,000 miles, so I'm very happy for the first try.
The texture is a little off. It's too ground up and not quite greasy enough. Next time I'll chop some of the pork (El Tigre suggested this). I'm not sure how to achieve the appropriate level of greasy goodness.
However, it's the best boudin I can get for probably about 2,000 miles, so I'm very happy for the first try.
Posted on 5/4/10 at 8:32 pm to Poet
Send me some 
Posted on 5/4/10 at 9:10 pm to hehatedrew
didnt see this before....
make sure you have pork, will need for the fat
dont skimp on livers, adds texture
sautee the veggies if its not gonna be froze long
add very finely minced fresh jaleps
make sure to add more than called for garlic
dont cook beef/seafood too firmly
rice is subjective to thickness of link
boudin is king!
make sure you have pork, will need for the fat
dont skimp on livers, adds texture
sautee the veggies if its not gonna be froze long
add very finely minced fresh jaleps
make sure to add more than called for garlic
dont cook beef/seafood too firmly
rice is subjective to thickness of link
boudin is king!
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