"Don Martinich" > wrote in message
...
> In article >,
> "SteveB" > wrote:
>
>> I miss the unlimited availability of boudin in Louisiana. I've only seen
>> it
>> a couple of times since leaving there in other states. Anyone know a
>> good
>> recipe? I could order some from The Boudin King, which I may have to do.
>>
>> Steve
>
> Bruce Aidells had a good recipe but it was a bit on the complicated
> side. Some folks just use their dirty rice recipe and stuff it into
> casings. I'v e made it with ground pork, including some liver, sauted
> over moderate heat with chopped green onions, parsley, and garlic. I
> added rice cooked in flavorful chicken stock and seasoned with bay,
> thyme, salt and white pepper, and pepper flakes to taste. Then mix it
> all well and stuff it, and, then steam it for 30 minutes. I use 34mm
> casings.
>
> D.M.

I used to watch them make it, and they could do it in a flash. Same with
gratons. One little store would sell a lot in a day, and everyone made it
fresh daily. Any Coonass there could tell if it was day old, and that was a
hanging offense in that part of "da woooods".

Steve