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Started By
Message
Gumbo Boudin. This looks delicious. Should Darla do a boudin challenge next?
Posted on 9/21/23 at 9:45 am
Posted on 9/21/23 at 9:45 am
This is from the BBQ thread but I fear it was buried and deserving of its own thread.
Bad Wolf BBQ
I've never heard of this before but it sounds absolutely delicious. Roux soaked up by the rice and put into boudin casing?
pepperjack brisket boudin
Bad Wolf BBQ
I've never heard of this before but it sounds absolutely delicious. Roux soaked up by the rice and put into boudin casing?
quote:
Chicken and pork gumbo boudin links on special today (9-2-23)
I made a chicken and pork gumbo, cooked the rice in said gumbo, then married it all back together in boudin form.
pepperjack brisket boudin
11
Posted on 9/21/23 at 9:46 am to CAD703X
Would destroy.
Posted on 9/21/23 at 9:48 am to CAD703X
Bad Wolf is so good. I ate there way too much when I worked in Ruston.
I need to make a trip again soon.
I need to make a trip again soon.
Posted on 9/21/23 at 10:15 am to CAD703X
Posted on 9/21/23 at 10:21 am to t00f
Hey t00f
Posted on 9/21/23 at 10:26 am to CAD703X
quote:
I've never heard of this before but it sounds absolutely delicious. Roux soaked up by the rice and put into boudin casing?
Boudin by Jamison uses roux in his boudin. His product is very moist and when eating you get the aftertaste of roux. He won the Lafayette Boudin contest 2x's. I voted him 2nd as their was a guy selling smoked blood boudin that was incredible.
Posted on 9/21/23 at 10:34 am to Mad Dogg
hey baw. 
Posted on 9/21/23 at 10:35 am to t00f
who downvotes boudin made from gumbo? 
Posted on 9/21/23 at 11:00 am to CAD703X
lol. no idea. It does look good. iwei
Posted on 9/21/23 at 11:25 am to CAD703X
quote:
I've never heard of this before but it sounds absolutely delicious. Roux soaked up by the rice and put into boudin casing?
I remember reading on here that someone made a red bean and rice “boudin.”
Posted on 9/21/23 at 11:49 am to Got Blaze
quote:Wow, GB, I've eaten Jameson's boudin many times and never detected that. Gonna look for it next time.
Boudin by Jamison uses roux in his boudin. His product is very moist and when eating you get the aftertaste of roux.
What is his ratio of liver in his boudin? What would be your guess??
This post was edited on 9/21/23 at 11:52 am
Posted on 9/21/23 at 12:49 pm to t00f
quote:
Gonzo BBQ
needs to be open on Saturdays, and he'd make a killing.
Posted on 9/21/23 at 1:26 pm to CAD703X
quote:
chicken and pork gumbo
I’ve literally never heard anyone say this before. I’m not calling bullshite on this guy’s rice sausage…but chicken and pork gumbo?
Posted on 9/21/23 at 1:56 pm to CAD703X
quote:
cooked the rice in said gumbo
What does this mean?
- Cooked raw rice in gumbo until it was done, then removed?
- Cooked raw rice with exact amount of gumbo liquid needed until done?
- Cooked rice in water, then added rice to gumbo to soak for a while, then removed?
Posted on 9/21/23 at 2:34 pm to SUB
quote:
What does this mean?
- Cooked raw rice in gumbo until it was done, then removed?
- Cooked raw rice with exact amount of gumbo liquid needed until done?
- Cooked rice in water, then added rice to gumbo to soak for a while, then removed?
my guess is partially cooked or raw rice that then is dumped into the gumbo to soak up the liquid and make it more 'boudin-casing-stuff-able'.
there's no point in cooking the rice in water when it can absorb that sweet gumbo nectar instead.
This post was edited on 9/21/23 at 2:35 pm
Posted on 9/21/23 at 4:56 pm to CAD703X
quote:
pepperjack brisket boudin
Posted on 9/21/23 at 9:41 pm to t00f
quote:
Gonzo BBQ
I’ve never had gonzos, but looking at his website it looks like he has a similar story to bad wolf’s owner. Spent a lot of time learning from the pitmasters in central tx. I love that these guys are taking the best of central tx, but adding some La sprin on things. Bbq is improving in Louisiana and it’s good to see.
Posted on 9/21/23 at 10:41 pm to CAD703X
I’ve had the pepperjack brisket boudin and still claim it’s the best boudin I’ve ever had. Love that place, it’s just difficult to make it there if you don’t live close by.
I used to get off early on Friday’s and would ride my motorcycle to Ruston just to eat there. Well worth the trip
I used to get off early on Friday’s and would ride my motorcycle to Ruston just to eat there. Well worth the trip
Posted on 9/22/23 at 9:36 am to CAD703X
Darla would have to place first in a challenge to be able to decide on boudin as the challenge dish.
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