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Started By
Message
re: A Lil Boudin Trail of My Own
Posted on 11/9/17 at 3:58 pm to LoneStarTiger
Posted on 11/9/17 at 3:58 pm to LoneStarTiger
When Cajunate meets MeridianDog
1
Posted on 11/9/17 at 5:21 pm to LoneStarTiger
quote:
I've found boudin goes much better with eggs.
I love a boudin filled omelet!
Posted on 11/9/17 at 7:12 pm to komodo
quote:
Kartchner's is legit
I bring that all the way out to NorCal, and it's a big hit.
OP, that is a good list. I'm a fan of Kartchners(obvs), Juneau's, Bourques. Also like the Billy's in Opelousas. there's some stuff in Ville Platte, but since Luke's closed i quit going there.
Posted on 11/9/17 at 7:13 pm to Cajunate
Alrighty, first off.... I am stuffed!!!!!
I did my comparison of the four before mentioned boudins and all I can say is I'm glad I'm not a judge for a contest in real life between these four so far. I love them all!!!!!
But my assessment so far as them being grilled(which I left them on there too long and some burst the casings)follows. The Bourque's was spicy good but seemed to me to be understuffed compared to the rest.
The Kartchner's pork was really darn good and has almost shredded like consistency of the pork and not ground. It also has a darker color to it almost like a roux is used in the making process. It' also got a richer flavor.
The Kartchner's Jalapeno and pepperjack cheese boudin is awesome! Definitely got a heat element to it. Good thing I was imbibing a cold beer during the taste test. Lol....
The Soprano's version was a plump filled link that was equally as delicious as the others but it was a tad bit more moist. Not in a bad way but I notice it.
All said and done it's really hard to pick one from the four I tasted this evening. Hold a gun to my head and I'll have to say the Kartchner's pork was the overall best. Now not to take anything away from the jalapeno/pepperjack version which I consider to be a sidetracked version. If you're going to aparty or tailgate and want people to say ohhhh...... ahhhhh....... get yourself a bunch of the Kartchner's jalapeno and pepperjack cheese boudin and be the talk of the party.
I will add and not in a way to disparage Don's Country Store's pork boudin, obviously people like it or they wouldn't make it and sell it but I found it to be a bit mushy needing more rice in it.
As I was putting boudin in the freezer after Foodsaver'ing it I realized I had a package of Bailey's boudin in there. I'll add thet to the next taste test as steamed or simmered.
There you have my opinion this evening of what I bought yesterday. I might make myself a boudin omelet tomorrow morning but for now I am stuffed!
Here are a few pictures of the boudin grilled this evening.
The top one is the bourque's , second the Kartchner's. third Kartchner's jalapeno and pepperjack boudin and last was the Soprano's.
To keep it all the same I took 1/3 sections of each link from the middle of each link of boudin.
I did my comparison of the four before mentioned boudins and all I can say is I'm glad I'm not a judge for a contest in real life between these four so far. I love them all!!!!!
But my assessment so far as them being grilled(which I left them on there too long and some burst the casings)follows. The Bourque's was spicy good but seemed to me to be understuffed compared to the rest.
The Kartchner's pork was really darn good and has almost shredded like consistency of the pork and not ground. It also has a darker color to it almost like a roux is used in the making process. It' also got a richer flavor.
The Kartchner's Jalapeno and pepperjack cheese boudin is awesome! Definitely got a heat element to it. Good thing I was imbibing a cold beer during the taste test. Lol....
The Soprano's version was a plump filled link that was equally as delicious as the others but it was a tad bit more moist. Not in a bad way but I notice it.
All said and done it's really hard to pick one from the four I tasted this evening. Hold a gun to my head and I'll have to say the Kartchner's pork was the overall best. Now not to take anything away from the jalapeno/pepperjack version which I consider to be a sidetracked version. If you're going to aparty or tailgate and want people to say ohhhh...... ahhhhh....... get yourself a bunch of the Kartchner's jalapeno and pepperjack cheese boudin and be the talk of the party.
I will add and not in a way to disparage Don's Country Store's pork boudin, obviously people like it or they wouldn't make it and sell it but I found it to be a bit mushy needing more rice in it.
As I was putting boudin in the freezer after Foodsaver'ing it I realized I had a package of Bailey's boudin in there. I'll add thet to the next taste test as steamed or simmered.
There you have my opinion this evening of what I bought yesterday. I might make myself a boudin omelet tomorrow morning but for now I am stuffed!
Here are a few pictures of the boudin grilled this evening.
The top one is the bourque's , second the Kartchner's. third Kartchner's jalapeno and pepperjack boudin and last was the Soprano's.
To keep it all the same I took 1/3 sections of each link from the middle of each link of boudin.
This post was edited on 11/9/17 at 7:16 pm
Posted on 11/9/17 at 7:45 pm to Captain Ray
I grew up in PB, too. Graduated high school in 1976. Would I know you, Captain Ray?
Posted on 11/9/17 at 8:28 pm to Cajunate
Durand's in Mansura has good cracklins. Also Hog Tails (Exxon) in Fifth Ward. I think the Effie station sells them too.
Evergreen is a pretty 5.2 second drive
Evergreen is a pretty 5.2 second drive
This post was edited on 11/9/17 at 8:29 pm
Posted on 11/9/17 at 11:35 pm to S
We drive to in laws frequently in denham Springs from cenla... stop at kartchners for cracklins on the way down and sausage, stop at Billy’s on the way back for pepper jack rolls and balls. Billy’s cracklins are not good to me
This post was edited on 11/9/17 at 11:36 pm
Posted on 11/10/17 at 7:09 am to Cajunate
Juneau’s has the best smoked beef jalapeño & cheddar sausage. I also stock up on beef jerky when I’m there.
Posted on 11/10/17 at 7:29 am to DaBeerz
I like Billy’s cracklings, but I really, really like cracklings anyway.
Posted on 11/10/17 at 8:33 am to OTIS2
The cracklins we got at Juneau's had a good amount of chewy fat. Could have been fried a little longer I think. The ones we got at Begeron's in Port Allen were great. Crisp, crunchy skin and seasoned just right.
I do like the cracklin seasoning that Juneau's sells in the yellow can.
Posted on 11/10/17 at 9:06 am to Cajunate
Get the seasoned ones at Billy’s in Op. Good stuff.
Posted on 11/10/17 at 9:36 am to OTIS2
Anyone else do this.....?
I was going to make myself a boudin filled omelet this morning but just not that hungry. Instead I grabbed a slice of white Bunny bread and put four cracklin in it and folded in half. No cane syrup here right now so I used some Brer Rabbit and dipped the bread with the cracklin in it and eat it dipping into the syrup for each bite. Got the salty and sweet and it's quite tasty. My dad used to do this when I was a kid.
Posted on 11/10/17 at 9:52 am to Gris Gris
quote:
Beauregards
These are my favorite SP's.. haven't found anything that compares.
This post was edited on 11/10/17 at 9:53 am
Posted on 11/10/17 at 10:35 am to bdevill
quote:
These are my favorite SP's.. haven't found anything that compares.
I agree. They are outstanding. The first time I had them was a sweet potato gratin dish at Mr. B's. It was a side that came with the meal. I liked it better than the fish I had which was delicious.
I still make the dish at home when I get the fresh sweet potatoes. Mr. B's sent me the recipe which was for large servings. I don't really measure anything and I don't always slice the potatoes thinly. The sauce that results from the cream and the sweet potatoes is scrumptious. Truly heavenly.
Sweet Potato Gratin
Ingredients:
15 – 20 large sweet potatoes
1 quart heavy whipping cream
salt & pepper
1 cup grana padana or parmesan cheese, grated
Method:
Preheat oven to 350° F.
Peel potatoes and slice very thin using a mandolin. Arrange evenly in layers in a 9 x 12 inch casserole dish. Sprinkle salt & pepper over each layer. Pour cream evenly over the entire dish.
Cover and bake for approximately 45 minutes or until potatoes are tender. Sprinkle grated cheese on top and bake uncovered for an additional 10 minutes.
Yield: 10 servings
Posted on 11/10/17 at 11:26 am to Gris Gris
quote:
15 – 20 large sweet potatoes
That oughta do it!
Going with 1/4 the amount should work great. Thanks for posting.
Posted on 11/10/17 at 11:47 am to bdevill
I find it needs a bit more cream than the recipe calls for. I love the sauce, though.
Posted on 11/11/17 at 8:32 am to Gris Gris
I will have to give this a try but cut it in half.
Posted on 11/14/17 at 6:41 am to Cajunate
While on my short trip last week when I picked up boudin from several Cajun market last week I picked up some hog's head cheese from Soprano's. I didn't get some from every place I stopped because I don't like keeping it very long and eating a lot at one time probably isn't good to do. Here are the two I tried yesterday.
This one is from Don's Country Store in Reserve.
This one from Soprano's in Livonia.
I had finished off the one I got from Bailey's on Saturday but this was the one I had recently on crackers.
They were all the Hot versions and one from Don's looks spicy but it wasn't as spicy as I thought it would be. Soprano's is a little different compared to most. It has less of a gelatinous texture as you can probably tell in the picture. It's got lots of meat to it and a good flavor but again not as spicy as I'd like it to be. The Bailey's HHC has lots of great flavor and it's perfectly spicy. I'd have to give the win to Bailey's for theirs!
I'll give the first two another try maybe later today or tomorrow.
Posted on 11/16/17 at 1:38 pm to Cajunate
Just finished eating Sopranos's and Don's HHC on crackers with a cold beer. Both of their "Hot" is pretty mild to me.
Posted on 11/16/17 at 8:11 pm to Cajunate
OK, correct me ..
I normally stop on my way back to Dallas ...just to the right after crossing the bridge at Krotz Springs .. I was told that was the same as Billy's in Opelousas ???
I love their cracklins and boudin balls
Where is Kartchner's ?
I normally stop on my way back to Dallas ...just to the right after crossing the bridge at Krotz Springs .. I was told that was the same as Billy's in Opelousas ???
I love their cracklins and boudin balls
Where is Kartchner's ?
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