I'm going a little Cajun on ya'll this week. I've told you before, every time I go visit Natalie, I have to stop at Lake Providence, LA, for Boudin. If you ever go there, stop at "The Dock", you'll be in for a treat.
Boudin is at Kroger's now, so check your local grocery store.
A little insert about Boudin:
Boudin Won tons: serves 2
2 links boudin
12 won ton wrappers
soy sauce
Boudin Stuffed Jalapeno Peppers: serves 3
1 links boudin
6 jalapeno peppers
1-4 ounce cream cheese
3 strips bacon
6 toothpicks
Boudin Breakfast Tortilla: serves 4
2 links boudin
1- 15.5 can red beans
1 1/2 tablespoons onions, minced
1 jalapeno pepper, seeded and minced
4 eggs
1 avocado
4 tablespoons cheddar cheese
4 small tortillas
1 avocado, sliced
Sauce: basic Cajun sauce
1 cup Miracle Whip
2 tablespoons chili sauce
1 teaspoon garlic salt
1 teaspoon curry
1 teaspoon dry mustard
If you've never tried Boudin, give it a try. I microwave it, take it out of the casing, add cherry tomatoes, cheese and scramble it with eggs.
Just to tell you a little about Boudin:
Boudin
From Wikipedia, the free encyclopedia
Cajun-style fried Boudin balls
- Boudin blanc: A white sausage made of pork without the blood. Pork liver and heart meat are typically included. In Cajun versions, the sausage is made from a pork rice dressing, (much like dirty rice)(Such brands consist of Foreman's Boudin, Richard's Cajun Kitchen, and Nu Nu's) which is stuffed into pork casings. Rice is always used in Cajun cuisine, whereas the French/Belgian version typically uses milk, and is therefore generally more delicate than the Cajun variety. In French/Belgian cuisine, the sausage is sauteed or grilled. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in New Orleans and Baton Rouge.
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