Yes, you heard it right, folks. Shrimp sausage. It's similar to white
boudin except it's made with shrimp, not pork. Like white boudin, the
sausages also contain cooked rice and various herbs and spices to make it
lightly spicy. It's a Carolina Lowcountry thang

Jill

On Aug 6, 1:25*pm, "jmcquown" > wrote:
> Yes, you heard it right, folks. *Shrimp sausage. *It's similar to white
> boudin except it's made with shrimp, not pork. *Like white boudin, the
> sausages also contain cooked rice and various herbs and spices to make it
> lightly spicy. *It's a Carolina Lowcountry thang
>
> Jill

I think I'd rather eat monkey bacon.

On Aug 6, 3:25*pm, "jmcquown" > wrote:
> Yes, you heard it right, folks. *Shrimp sausage. *

Stop posting about your sex life, please.

Jill wrote:

> Yes, you heard it right, folks. Shrimp sausage. It's similar to white
> boudin except it's made with shrimp, not pork. Like white boudin, the
> sausages also contain cooked rice and various herbs and spices to make it
> lightly spicy. It's a Carolina Lowcountry thang

Shrimp sausage isn't all that unusual, but I don't think I've ever seen it
with cooked rice inside. If you still have the ingredient list, was there
some kind of fat added? Sausages usually need extra fat.

Bob

jmcquown wrote:
> Yes, you heard it right, folks. Shrimp sausage. It's similar to white
> boudin except it's made with shrimp, not pork. Like white boudin, the
> sausages also contain cooked rice and various herbs and spices to make
> it lightly spicy. It's a Carolina Lowcountry thang
>
> Jill

Hmmm. Never heard of them. Thanks for this bit of education, Jill.

--
Jean B.

On Thu, 6 Aug 2009 16:25:14 -0400, "jmcquown" >
wrote:

>Yes, you heard it right, folks. Shrimp sausage. It's similar to white
>boudin except it's made with shrimp, not pork. Like white boudin, the
>sausages also contain cooked rice and various herbs and spices to make it
>lightly spicy. It's a Carolina Lowcountry thang
>
Everything except the rice sounds great! I'd probably like it. What
else did you have?



--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> Yes, you heard it right, folks. Shrimp sausage. It's similar to white
>> boudin except it's made with shrimp, not pork. Like white boudin, the
>> sausages also contain cooked rice and various herbs and spices to make it
>> lightly spicy. It's a Carolina Lowcountry thang
>>
> Everything except the rice sounds great! I'd probably like it. What
> else did you have?


What's wrong with the rice? It gives the sausage a nubbly texture ("for her
pleasure.")

Bob

On Thu, 6 Aug 2009 20:59:06 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>> Yes, you heard it right, folks. Shrimp sausage. It's similar to white
>>> boudin except it's made with shrimp, not pork. Like white boudin, the
>>> sausages also contain cooked rice and various herbs and spices to make it
>>> lightly spicy. It's a Carolina Lowcountry thang
>>>
>> Everything except the rice sounds great! I'd probably like it. What
>> else did you have?
>
>
>What's wrong with the rice? It gives the sausage a nubbly texture ("for her
>pleasure.")
>
Going by experience, rice in burritos just masks flavor AFAIC. So a
flavor as delicate as shrimp would be nonexistent for me. I would
only be able to taste the rice.


--
I love cooking with wine.
Sometimes I even put it in the food.

Christine wrote:

> I so love boudin....pronounced Boodang....

Dammit, now I've got the song "He's So Fine" running through my head!

"Boodang boodang-boodang"

Bob

On Fri, 7 Aug 2009 07:26:54 -0400, "jmcquown" >
wrote:

>Exactly. Boudin (and this shrimp sausage) is nothing like a burrito!

Yet, rice is rice and I think rice masks flavor.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 6, 4:25*pm, "jmcquown" > wrote:
> Yes, you heard it right, folks. *Shrimp sausage. *It's similar to white
> boudin except it's made with shrimp, not pork. *Like white boudin, the
> sausages also contain cooked rice and various herbs and spices to make it
> lightly spicy. *It's a Carolina Lowcountry thang
>
> Jill

That sounds wonderful!! We love SC LowCountry. And will be going
after Labor Day. Was this found in a grocery or specialty shop? We
stay in a condo so can cook and would love to try it.
Thanks for the heads up.
Nan

sf > wrote in message
...

>>Exactly. Boudin (and this shrimp sausage) is nothing like a burrito!
>
> Yet, rice is rice and I think rice masks flavor.

Unless you're using a fragrant rice like Jasmine, rice is a non-entity used
as filler.

The Ranger

On Fri, 7 Aug 2009 08:59:36 -0700, "The Ranger" <cuhulain _
> wrote:

>sf > wrote in message
.. .
>
>>>Exactly. Boudin (and this shrimp sausage) is nothing like a burrito!
>>
>> Yet, rice is rice and I think rice masks flavor.
>
>Unless you're using a fragrant rice like Jasmine, rice is a non-entity used
>as filler.
>
I'm not getting into a circuitous argument. See my previously poo
pooed explanation. Others don't mind rice sopping up flavor, I do.
Oh, I don't think jasmine rice is any more "fragrant" than other rice
either. The people who sing it's praises are the same type that
listed salt and pepper as their "favorite" spices.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote in message
...
> On Fri, 7 Aug 2009 08:59:36 -0700, "The Ranger" <cuhulain _
> > wrote:
>>sf > wrote in message
. ..

>>>>Exactly. Boudin (and this shrimp sausage) is nothing like
>>>> a burrito!

>>> Yet, rice is rice and I think rice masks flavor.

>>Unless you're using a fragrant rice like Jasmine, rice is a
>> non-entity used as filler.

> I'm not getting into a circuitous argument. See my
> previously poo pooed explanation.

It was utter nonsense then, too.

> Others don't mind rice sopping up flavor, I do.

"Sopping up flavor" is the way all food fillers work, dork, whether you use
bread, rice, or whatever.

> Oh, I don't think jasmine rice is any more "fragrant" than
> other rice either.

Then that's speaks to your lack-of-ability due to you're not cooking it
correctly or using quality Jasmine rice.

> The people who sing it's praises are the same type that
> listed salt and pepper as their "favorite" spices.

More utter bullshit, plain and simple.

The Ranger

On Fri, 7 Aug 2009 09:12:07 -0700, "The Ranger" <cuhulain _
> wrote:

>sf > wrote in message
.. .
>> On Fri, 7 Aug 2009 08:59:36 -0700, "The Ranger" <cuhulain _
>> > wrote:
>>>sf > wrote in message
...
>
>>>>>Exactly. Boudin (and this shrimp sausage) is nothing like
>>>>> a burrito!
>
>>>> Yet, rice is rice and I think rice masks flavor.
>
>>>Unless you're using a fragrant rice like Jasmine, rice is a
>>> non-entity used as filler.
>
>> I'm not getting into a circuitous argument. See my
>> previously poo pooed explanation.
>
>It was utter nonsense then, too.
>
Sez you. I order mine with no rice.

>> Others don't mind rice sopping up flavor, I do.
>
>"Sopping up flavor" is the way all food fillers work, dork, whether you use
>bread, rice, or whatever.

There ya go. Rice takes away flavor and adds blandness.
>
>> Oh, I don't think jasmine rice is any more "fragrant" than
>> other rice either.
>
>Then that's speaks to your lack-of-ability due to you're not cooking it
>correctly or using quality Jasmine rice.

LOL! Dump your load elsewhere next time.
>
>> The people who sing it's praises are the same type that
>> listed salt and pepper as their "favorite" spices.
>
>More utter bullshit, plain and simple.
>
Whatever, dood. You just like to argue.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Aug 7, 9:45*am, sf > wrote:
> On Fri, 7 Aug 2009 09:12:07 -0700, "The Ranger" <cuhulain _
> > wrote:
>> sf > wrote in message ...
>>> On Fri, 7 Aug 2009 08:59:36 -0700, "The Ranger" <cuhulain _
>>> > wrote:
>>>>sf > wrote in message
m...

>>>>>>Exactly. *Boudin (and this shrimp sausage) is nothing like
>>>>>> a burrito!

>>>>> Yet, rice is rice and I think rice masks flavor.

>>>>Unless you're using a fragrant rice like Jasmine, rice is a
>>>> non-entity used as filler.

>>> I'm not getting into a circuitous argument. *See my
>>> previously poo pooed explanation.

>>It was utter nonsense then, too.

> Sez you. *I order mine with no rice.

Wrapping yourself in ignorance is sure to make that boogieman go away;
sure.

>>> Others don't mind rice sopping up flavor, I do.

>>"Sopping up flavor" is the way all food fillers work, dork, whether you use
>>bread, rice, or whatever.

> There ya go. *Rice takes away flavor and adds blandness.

It hardly "adds blandness" by diffusing it throughout the item. It's a
filler. I know that rocketed right past you.

>>> Oh, I don't think jasmine rice is any more "fragrant" than
>>> other rice either.

>>Then that's speaks to your lack-of-ability due to you're not cooking it
>>correctly or using quality Jasmine rice.

> LOL! *Dump your load elsewhere next time.

You're the one that can't smell Jasmine rice. That's more your
personal problem than mine.

>>> The people who sing it's praises are the same type that
>>> listed salt and pepper as their "favorite" spices.

>>More utter bullshit, plain and simple.

> Whatever, dood. *You just like to argue.

Only when people post silly things they know nothing about.

The Ranger

"sf" > wrote in message
...
> On Fri, 7 Aug 2009 07:26:54 -0400, "jmcquown" >
> wrote:
>
>>Exactly. Boudin (and this shrimp sausage) is nothing like a burrito!
>
> Yet, rice is rice and I think rice masks flavor.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.



You've obviously never eaten boudin. The rice doesn't "mask" anything.
It's filler, like adding bread crumbs or cracker crumbs to meatloaf to
stretch the meat. The shrimp sausage was very nicely spiced, thank you. So
is boudin.

Jill <--not a fan of burritos

"The Ranger" wrote:
> sf wrote:
>
>> Oh, I don't think jasmine rice is any more "fragrant" than
>> other rice either.
>
> Then that's speaks to your lack-of-ability due to you're not cooking it
> correctly or using quality Jasmine rice.
>

Nope... even if jasmine rice is not great quality and not cooked correctly
it
will still exhibit noticeable fragrance... obviously sf is afflicted with
TIAD.

In article >,
Christine Dabney > wrote:

> On Fri, 7 Aug 2009 16:15:09 -0400, "jmcquown" >
> wrote:
>
>
> >You've obviously never eaten boudin. The rice doesn't "mask" anything.
> >It's filler, like adding bread crumbs or cracker crumbs to meatloaf to
> >stretch the meat. The shrimp sausage was very nicely spiced, thank you. So
> >is boudin.
> >
> >Jill <--not a fan of burritos
>
> I know when I have eaten boudin, which has rice in it as well, there
> is no loss of flavor. In fact, it is intensely flavored. And rice is
> an essential part of Cajun style boudin.
>
> Christine

I'm going to have to make some again here soon. I've made it in the
past and dad loves it.

The way my sausage stuffer is set up, I can use it without the blades so
the rice would remain intact!

Hmmmmmm.......
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

sf wrote:

> Oh, I don't think jasmine rice is any more "fragrant" than other rice
> either.

WHAT??

Do you think that water and vinegar smell the same?
Do you think that vanilla and cabbage smell the same?
Do you think that shit and shinola smell the same?

Seriously, if you don't recognize that jasmine rice is more fragrant than
normal long-grain rice, your olfactory sense is *severely* degraded.

Bob

On Fri, 7 Aug 2009 23:42:44 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> Oh, I don't think jasmine rice is any more "fragrant" than other rice
>> either.
>
>WHAT??
>
>Do you think that water and vinegar smell the same?
>Do you think that vanilla and cabbage smell the same?
>Do you think that shit and shinola smell the same?
>
>Seriously, if you don't recognize that jasmine rice is more fragrant than
>normal long-grain rice, your olfactory sense is *severely* degraded.
>
<shrug> Jasmine rice has never had a "wow" factor for me. It's
regular rice with a different name.

AFAIC, the people who think jasmine rice has a wow factor are the same
people who listed salt and pepper as their "herb or spice" of choice
in another thread. Just another example of bland Middle America.
Gaak.



--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>>> I don't think jasmine rice is any more "fragrant" than other rice
>>> either.
>>
>> WHAT??
>>
>> Do you think that water and vinegar smell the same?
>> Do you think that vanilla and cabbage smell the same?
>> Do you think that shit and shinola smell the same?
>>
>> Seriously, if you don't recognize that jasmine rice is more fragrant than
>> normal long-grain rice, your olfactory sense is *severely* degraded.
>>
> <shrug> Jasmine rice has never had a "wow" factor for me. It's
> regular rice with a different name.

There's a difference between having a "wow" factor and simple recognition
that one rice is more fragrant than another.


> AFAIC, the people who think jasmine rice has a wow factor are the same
> people who listed salt and pepper as their "herb or spice" of choice
> in another thread. Just another example of bland Middle America.
> Gaak.

I didn't see anybody who claimed to be wowed by jasmine rice. Could you
please point out who might have posted that?

Also, I didn't read the "spice of choice" thread. Did I miss much?

Bob

sf > wrote in news:qbgq759qoi6id7drileas5ipndfk0rg6br@
4ax.com:

> On Fri, 7 Aug 2009 23:42:44 -0700, "Bob Terwilliger"
> > wrote:
>
>>sf wrote:
>>
>>> Oh, I don't think jasmine rice is any more "fragrant" than other rice
>>> either.
>>
>>WHAT??
>>
>>Do you think that water and vinegar smell the same?
>>Do you think that vanilla and cabbage smell the same?
>>Do you think that shit and shinola smell the same?
>>
>>Seriously, if you don't recognize that jasmine rice is more fragrant
than
>>normal long-grain rice, your olfactory sense is *severely* degraded.
>>
> <shrug> Jasmine rice has never had a "wow" factor for me. It's
> regular rice with a different name.
>
> AFAIC, the people who think jasmine rice has a wow factor are the same
> people who listed salt and pepper as their "herb or spice" of choice
> in another thread. Just another example of bland Middle America.
> Gaak.
>
>
>



LOL!!! Couldn't agree more.

But...... I prefer to cook with Basmati rice, because it's not as
'sticky' as the others.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
"jmcquown" > wrote:

> Yes, you heard it right, folks. Shrimp sausage. It's similar to white
> boudin except it's made with shrimp, not pork. Like white boudin, the
> sausages also contain cooked rice and various herbs and spices to make it
> lightly spicy. It's a Carolina Lowcountry thang
>
> Jill

I may have to play with that concept... I have a grinder and a stuffer,
and dad loves Boudin.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sat, 08 Aug 2009 02:24:46 -0700, sf wrote:

> On Fri, 7 Aug 2009 23:42:44 -0700, "Bob Terwilliger"
> > wrote:
>
>>sf wrote:
>>
>>> Oh, I don't think jasmine rice is any more "fragrant" than other rice
>>> either.
>>
>>WHAT??
>>
>>Do you think that water and vinegar smell the same?
>>Do you think that vanilla and cabbage smell the same?
>>Do you think that shit and shinola smell the same?
>>
>>Seriously, if you don't recognize that jasmine rice is more fragrant than
>>normal long-grain rice, your olfactory sense is *severely* degraded.
>>
> <shrug> Jasmine rice has never had a "wow" factor for me. It's
> regular rice with a different name.
>
> AFAIC, the people who think jasmine rice has a wow factor are the same
> people who listed salt and pepper as their "herb or spice" of choice
> in another thread. Just another example of bland Middle America.
> Gaak.

i don't see how recognizing the importance of salt and pepper in cooking
equates to 'bland middle america.' quite the opposite, i would say.

your pal,
blake

On Sat, 8 Aug 2009 02:33:12 -0700, "Bob Terwilliger"
> wrote:

>I didn't see anybody who claimed to be wowed by jasmine rice. Could you
>please point out who might have posted that?
>
Not in this thread.

>Also, I didn't read the "spice of choice" thread. Did I miss much?

Nope.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Fri, 7 Aug 2009 23:42:44 -0700, "Bob Terwilliger"
> > wrote:
>
>>sf wrote:
>>
>>> Oh, I don't think jasmine rice is any more "fragrant" than other rice
>>> either.
>>
>>WHAT??
>>
>>Do you think that water and vinegar smell the same?
>>Do you think that vanilla and cabbage smell the same?
>>Do you think that shit and shinola smell the same?
>>
>>Seriously, if you don't recognize that jasmine rice is more fragrant than
>>normal long-grain rice, your olfactory sense is *severely* degraded.
>>
> <shrug> Jasmine rice has never had a "wow" factor for me. It's
> regular rice with a different name.
>
> AFAIC, the people who think jasmine rice has a wow factor are the same
> people who listed salt and pepper as their "herb or spice" of choice
> in another thread. Just another example of bland Middle America.
> Gaak.
>
>
I'm afraid you're wrong. Jasmine rice has a very specific fragrance. I'm
not saying it tastes much different once it's cooked. It's still bland and
boring (going back to why rice can't actually "mask" the taste of anything).
But it's very fragrant before it is cooked. Maybe you have a sinus problem
that doesn't allow you to appreciate the scent?

Jill