On 6/24/2010 11:27 AM, James Silverton wrote:
> Perhaps, some of you aficionados can tell me how New Orleans Boudin
> differs from French Boudin Blanc or English White Pudding? There is
> not a New Orleans equivalent of English Black Pudding (blood sausage)
> is there?
>

Boudin, where I am from, it is pork & rice stuffed into casings. The
filling reminds me of dirty rice or rice dressing, it has chicken
livers, celery, onions and peppers along with some garlic. It can be
spicy or mild. It tastes pretty good, but it depends on who made it. I
like boudin with lots of green onions. It is not typical for Boudin to
have blood added to it, I think that is where the different names come from.

When I was a kid, they served boudin and poboys in your better class of
gas station.<wink> Now, you get corn dogs. :-(

Becca

Becca