What is boudin? James Lee Burke (an author I’ve just discovered) mentions it alot in his detective novels, but (shockingly) my copy of Paul Prudhomme’s Louisiana Kitchen does not mention it.
Thanks,
Pharmboy
There’s a picture here. It’s described as “[a] Cajun specialty [which] combines the main ingredient of pork, shrimp, or crawfish, blended with rice and seasoned with an ideal combination of herbs and spices that include onions, green peppers, parsley, scallions, garlic, red and black pepper, and salt.”
Haj
hey, i live 2 blocks from Abe’s and I didn’t know they had a web page! That picture looks like banannas. It’s really more of a darkgray color.
Labdude, where do you live? They have an Abe’s in Lake Charles. I’m from Sulphur myself.
Oh, and boudin; C’est Bon!!
Most boudin also contains rice and in this health-conscious age the meat can be turkey. Also, some old-timers make it containing blood but, I haven’t seen it sold in public establishments (I’m not sure it’s legal to prepare foods using blood as an added ingredient).
In short boudin is sausage that is eaten by squeezing it out of the casing.
Keith
Thanks, everyone.