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Started By
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Richard's Boudin
Posted on 6/15/18 at 4:20 pm
Posted on 6/15/18 at 4:20 pm
Breaux Mart had a big meat sale yesterday and one of the items on sale was Richard's Boudin for $2.99 for a 1 lb. package (3 links) so I bought a couple of packs.
I cooked some up today and it was extremely bland. It didn't taste bad but it didn't really taste like anything. I think I've had Richard's in the past but I can't be sure. I know I've had Manda's and like it though I prefer Rouse's store-made.
Is Richard's Boudin usually this tasteless or did I just get a bad batch?
I cooked some up today and it was extremely bland. It didn't taste bad but it didn't really taste like anything. I think I've had Richard's in the past but I can't be sure. I know I've had Manda's and like it though I prefer Rouse's store-made.
Is Richard's Boudin usually this tasteless or did I just get a bad batch?
9
Posted on 6/15/18 at 4:22 pm to johnnydrama
Was it the regular or the smoked? I much prefer the smoked.
Posted on 6/15/18 at 4:23 pm to johnnydrama
Anything mass produced like that is gonna be subpar as a general rule. I’ve never tried it. Probably never will. I would suspect it’s not a bad batch. It’s just weak all the time.
Posted on 6/15/18 at 4:38 pm to johnnydrama
It is not horrible, but consistently meh.
Posted on 6/15/18 at 4:44 pm to johnnydrama
quote:
usually this tasteless
Posted on 6/15/18 at 5:00 pm to johnnydrama
A light sprinkle of your favorite creole seasoning will help. And, it is better if grilled.
Posted on 6/15/18 at 5:52 pm to johnnydrama
I buy the little grillers and throw them on the grill
Posted on 6/15/18 at 6:47 pm to johnnydrama
Grill it and throw some Pig Stand on it
Posted on 6/15/18 at 6:58 pm to johnnydrama
It's about the best you'll find in a grocery store.
Posted on 6/15/18 at 9:33 pm to 91TIGER
Otis tells the truth. I love it grilled. I won’t eat it any other way because it isn’t particularly good. I think I actually prefer it to premium boudin on the grill.
Posted on 6/15/18 at 10:07 pm to OTIS2
Listen to Otis. It’s not good boudin. But it’s a form of boudin. Grill it, season it up and it’s better than no boudin.
This post was edited on 6/15/18 at 10:10 pm
Posted on 6/15/18 at 10:12 pm to 91TIGER
quote:
Richard's Boudin
Is garbage
quote:
It's about the best you'll find in a grocery store.
No it's not. Rouses carries one called Two Brothers that is made in Patterson. It blows Richard's boudin out the water.
TD post from 2013
Cannata's in Houma carries it too.
This post was edited on 6/16/18 at 6:29 am
Posted on 6/15/18 at 11:52 pm to GeauxTigers0107
quote:I have not seen that at my Rouse's in Metairie. At which Rouse's have you seen it?
Rouses carries one called Two Brothers that is made in Patterson.
I'm wondering why I got down-voted for starting this thread. Geez, a guy can't ask a question?
And, for clarification, it was the plain Richards and I cooked in my convection toaster-broiler. Zatarain's creole mustard made it much more palatable.
And I really do like Rouse's boudin. I used to live a block from Comeaux's Grocery in Lafayette so it's not like I'm a stranger to boudin.
Posted on 6/16/18 at 6:38 am to johnnydrama
quote:
LouBega
Yeah. Autocorrect got me.
quote:
At which Rouse's have you seen it?
In Thibodaux.
quote:
I'm wondering why I got down-voted for starting this thread. Geez, a guy can't ask a question?
Because this site is loaded with "adults" who get their rocks off doing that kinda shite. Do yourself a favor...never even so much as look in that direction (where the up/downvote arrows are).
Posted on 6/18/18 at 6:38 pm to johnnydrama
Richard's, Manda all that can be good smoked..grilled can be OK.
I used to like Rouses but got tired of it and just wont eat it any more.
Inspired by another post I made my own last week and it's awesome. I didnt do casings but smoked the balls...like it a lot but its that having it made for you that makes it better.
In NOLA there is Creole Country that makes boudin that is kinf od bland but very meaty and peppery. Not quite enough liver or something but if I am going to get boudin from Breaux Mart, that's what I'm going for. Smoke and its very good.
I used to like Rouses but got tired of it and just wont eat it any more.
Inspired by another post I made my own last week and it's awesome. I didnt do casings but smoked the balls...like it a lot but its that having it made for you that makes it better.
In NOLA there is Creole Country that makes boudin that is kinf od bland but very meaty and peppery. Not quite enough liver or something but if I am going to get boudin from Breaux Mart, that's what I'm going for. Smoke and its very good.
Posted on 6/18/18 at 7:34 pm to LeTigre de La Marais
I think Rouse's Boudin is very good.
Posted on 6/18/18 at 7:44 pm to Nawlens Gator
I eat a lot of different store bought sausages and boudin and the last time I had Richards me and a buddy commented on the weird taste and texture is has. The griller sized ones have badicallly mush in the inside
Posted on 6/19/18 at 8:15 am to johnnydrama
That's kind of like saying your disappointed at Savoie's Andouille when compared to Jacob's or Bailey's out of Laplace.
Both of those Laplace locations makes their sausage fresh and smoke it on site and that is their specialty.
Like already mentioned, mass produced stuff is usually very inferior to specialty shop products.
Both of those Laplace locations makes their sausage fresh and smoke it on site and that is their specialty.
Like already mentioned, mass produced stuff is usually very inferior to specialty shop products.
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