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Reheating Boudin for Group
Posted on 3/9/18 at 4:11 pm
Posted on 3/9/18 at 4:11 pm
Have a few pounds of both regular and smoked boudin in the freezer and want to defrost them for a crawfish boil tomorrow. I searched and saw some responses about using a rice cooker, but I don’t have one.
What do you think would be the best way to reheat for a large group? What is the best way to serve?
If I’m alone, I’ll just squeeze it all out of the casing and eat in a bowl or with eggs, but that’s not really party friendly. Would you reheat and cut up? Make boudin cakes? Something else? Would it be weird to just take in all out of casing and have in a crock pot on keep warm with a stack of bowls and spoons nearby?
What do you think would be the best way to reheat for a large group? What is the best way to serve?
If I’m alone, I’ll just squeeze it all out of the casing and eat in a bowl or with eggs, but that’s not really party friendly. Would you reheat and cut up? Make boudin cakes? Something else? Would it be weird to just take in all out of casing and have in a crock pot on keep warm with a stack of bowls and spoons nearby?
14
Posted on 3/9/18 at 4:18 pm to LouisianaLady
use the oven.... be careful as the skin will stick to the pan
Posted on 3/9/18 at 4:18 pm to LouisianaLady
Grill it or steam it.
Posted on 3/9/18 at 4:22 pm to LouisianaLady
I believe the rice cooker is used to steam it. So if you have some other way to steam it I would do that. Although I prefer grilled, if you're reheating a ton of boudin a steamer is ideal because its basically "set it and forget it"
Posted on 3/9/18 at 4:23 pm to LouisianaLady
I've put it in a microwave safe dish, sprinkled water over it and covered in plastic wrap with a few holes punched in it. Microwave on 50% power to start until it's warm enough for your taste. I slice in chunks and put out some saltines for those who like that.
Posted on 3/9/18 at 4:25 pm to Gris Gris
Ok - so I should go ahead and cut up and leave the casing on? This is how I typically serve it when I buy it hot, so that’s easy enough.
For whatever reason, it seems like 50% of the people I serve boudin to are weirded out by the casing. Especially when I bring it to New Orleans, oddly.
For whatever reason, it seems like 50% of the people I serve boudin to are weirded out by the casing. Especially when I bring it to New Orleans, oddly.
Posted on 3/9/18 at 4:29 pm to LouisianaLady
Crockpot should warm them.
Or a grill and then people don't worry about the casing.
Or a grill and then people don't worry about the casing.
Posted on 3/9/18 at 4:31 pm to TH03
Love them on the grill but won’t be lighting the pit. 60% chance of rain - already worried about the boil setup.
Posted on 3/9/18 at 4:34 pm to LouisianaLady
I leave the casing on, but I've never had anyone have a problem with hit. If you take the casing off, it falls apart. With it on, they can use a toothpick to pick up if you're serving it that way.
I've warmed it on the oven before also, if you want the casing to be a bit crisp. I sit it on non stick foil and cover while it warms. Open it up for a few minutes before serving. That works fine, also.
I'm assuming grilling it isn't an option.
Didn't someone on here make a boudin dip of some sort? I'll search to see what I can find.
I've warmed it on the oven before also, if you want the casing to be a bit crisp. I sit it on non stick foil and cover while it warms. Open it up for a few minutes before serving. That works fine, also.
I'm assuming grilling it isn't an option.
Didn't someone on here make a boudin dip of some sort? I'll search to see what I can find.
Posted on 3/9/18 at 4:37 pm to LouisianaLady
This was a dip posted and Coach Chappy said he makes it.
Hot Boudin Dip
Make this quick and easy Boudin Dip!
8 oz cream cheese
1 cup cheddar cheese
8 oz sour cream
1 lb boudin
Preheat the oven to 350 degrees. In a bowl combine cream cheese, cheddar cheese, and sour cream. Remove boudin from casing and break into the cream cheese mixture. Pour boudin dip into a 1 quart baking dish. Bake for about 30 minutes.
Source: Athis
Hot Boudin Dip
Make this quick and easy Boudin Dip!
8 oz cream cheese
1 cup cheddar cheese
8 oz sour cream
1 lb boudin
Preheat the oven to 350 degrees. In a bowl combine cream cheese, cheddar cheese, and sour cream. Remove boudin from casing and break into the cream cheese mixture. Pour boudin dip into a 1 quart baking dish. Bake for about 30 minutes.
Source: Athis
Posted on 3/9/18 at 4:53 pm to Gris Gris
That looks easy. And I can bake it in my mini crock and keep it in the mini crock pot so it stays warm. Thanks!
Posted on 3/9/18 at 4:56 pm to LouisianaLady
I'd like to know how it tastes and if you like it.
Posted on 3/9/18 at 5:20 pm to LouisianaLady
Steam it. Any pot with a rack that'll keep it out of the water will do.
Do the smoked after the regular so the smoked flavor will not taint the regular. Heat the regular, wrap up real good, toss in oven, etc., then do the smoked.
Do the smoked after the regular so the smoked flavor will not taint the regular. Heat the regular, wrap up real good, toss in oven, etc., then do the smoked.
This post was edited on 3/9/18 at 5:21 pm
Posted on 3/9/18 at 5:39 pm to LouisianaLady
Grill dat
Posted on 3/9/18 at 5:48 pm to LouisianaLady
Oven should crisp them similar to the grill if you want that.
Posted on 3/9/18 at 7:39 pm to LouisianaLady
Lite the pit
Posted on 3/10/18 at 10:07 am to LouisianaLady
Rub the casings with oil and bake them. Cool a bit then cut.
Posted on 3/10/18 at 11:35 am to Gris Gris
The dip is awesome. Cheesy and creamy, but definitely taste the boudin. Used 1lb for it and then steamed and cut up the other 2lb. Thanks all.
Posted on 3/10/18 at 12:03 pm to LouisianaLady
quote:
The dip is awesome. Cheesy and creamy, but definitely taste the boudin. Used 1lb for it and then steamed and cut up the other 2lb. Thanks all.
I'll have to try it sometime, then. Did you bake it and then keep it warm in the small crock pot?
Posted on 3/10/18 at 5:12 pm to LouisianaLady
why not just cut them into small chunks, dust with fish fry flour, then fry them. comes out great that way
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