My butcher and I are going to be doing a Cajun boudin, we have the recipe down. I had a bunch shipped to me and shared with him. He’s excited to make some.

But I was thinking of also doing an experimental type of boudin with bacon in it. Would it be redundant as far as flavor goes? Just smoke it? Anyone every try this? If so, does it need to be lightly cooked? Or crispy? If a no-good option, have any wacky but tasty ideas?

This post was edited on 12/19/18 at 3:12 pm

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Posted by SmokedBrisket2018

Member since Jun 2018

1544 posts

Posted on 12/19/18 at 4:04 pm to LoneStarRanger

I would do one with either shrimp or crawfish. Don't use that frozen Chinese crawfish.

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Posted by TigerstuckinMS

Member since Nov 2005

33687 posts

Posted on 12/19/18 at 4:33 pm to LoneStarRanger

Interesting. It's not exactly old school, but I don't see why the flavors wouldn't work, as smoked boudin works pretty well.

I don't think I'd cook it separately or make it crispy, though. That just seems like it could be maybe offputting, texturally. Maybe throw the raw bacon in with the raw pork and just prepare it as you normally would from there.

This post was edited on 12/19/18 at 4:38 pm

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Posted by Jibbajabba

Louisiana

Member since May 2011

3920 posts

Posted on 12/19/18 at 5:17 pm to TigerstuckinMS

I would think that the bacon would put a really out of place texture, kind of like just mixing raw bacon in a hamburger patty. Flavor aside, that would be my first question. That being said, I would try it. I’ve never had a savory dish that bacon ruined.

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Posted by Boston911

Lafayette

Member since Dec 2013

2595 posts

Posted on 12/19/18 at 8:19 pm to LoneStarRanger

Alright, ya wanna try something? After you have cooked down your meat and have removed it, throw a couple tablespoons of dark roux in the juice and boil it for 45 mins, then use that juice in your meat/rice mixture, makes a very rich boudin

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