=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 03-20-93 (08:33) Number: 388 From: BARON #117 @9123*1 Refer#: NONE To: D-MAN #71 @9123*1 Recvd: YES Subj: Re: BOUDAIN Conf: (37) Home Cooki --------------------------------------------------------------------------- Boudin 2-1/2 lbs pork meat with a little pork fat 1/2 lb. pork liver 1 bunch green onion tops (green part only) 2 large onion heads, chopped red pepper to taste (at least 2 tablespoons) 1 bunch fresh parsely, chopped 2 lbs. raw rice cooked separately 1 box boudin casings [can use sausage casings if you don't have a cajun outlet store in your neighborhood -or- if you are a traditionalist use pork intestines -- washed, please] To cook the rice: Measure rice into a deep pot, since rice will boil up and double in size. Add same amount of water as rice and three teaspoons salt. Cover tightly and place on medium-high heat for ten minutes. Reduce heat to low and continue to cook until all the water has been absorbed into the rice and the kernels are tender. To cook the meat: Place the meat and liver in a deep gumbo pot [i.e., spagetti size pot] and put enough cold tap water [bottled if you live in southern Georgia] to cover contents. Place on stove and bring to a boil and boil until tender. When cooked, remove from fire, pour off water and allow meat to cool until it can be handled. When cool, enough, grind in food chopper. To cook others: Chop the onion heads, the onion tops and parsley. Place all these ingredients in a pan with a small amount of water. Place on the stove and bring to boiling point. Remove from heat, strain water away and add the chopped ingredients to the meat mixture in a large pan. Add cooked rice and salt and red pepper to taste. Taste for seasoning and add more if necessary [to spice things up, try Tony Chachere's Cajun Spice]. Mix well. Casing preparation: Prepare the casings by cutting them into lengths about twelve inches. Run hot water through them and place them in a bowl of warm water until you are ready for them. Stuff: To stuff the boudin, you will need a "boudinierre" or some other cone shaped object with a hole at the small end. (Demi-note...Most Cajuns have a boudinierre made from the end of a cow horn. A piece of cardboard can be used [or a canning funnel]. Place with a string to hold the stuffing. Take a spoon and spoon the dressing into the boudinierre and on into the casing, pushing the dressing into the boudinierre and on into the casing, pushing the dressing down to the bottom. When the casing has been filled, tie the other end and proceed with the other sections.) Cook: When all the dressing mixture has been put into the casings, place half the amount in the bottom of a big gumbo pot, handling carefully as not to break the casings. Cover the boudin with cold water and simmer for about twenty minutes. DO NOT BOIL. Eat: Your boudin is now ready for eating. Remove form the water. Cut in bite size pieces or eat by pushing the dressing from the casing. [Great with saltine crackers and beer.] Demi-note...if you want to use the entire amount, use tow pots to keep the sections from breaking. If you want to save some for another day, put into the ice box [note I didn't type refrigerator or mention electricity :) ] and then when you're ready to eat it, follow the directions for the last step. If you are going to keep it longer than two or three days, freeze it and then thaw it a room temperature for an hour before proceeding with the last process. Mazie and Clarence Fontenot --- Excerpt taken from "Louisiana Lagniappe" published by Claitor's Publishing Division, Baton Rouge, LA 70821. Copy right 1973 by Meredes Vidrine, J. A. Allen, and Mary Alice Fontenot. Advertisement: If all this sounds a bit much, contact Johnson's Grocery, Eunice, LA at (318) 457-9314. They will ship frozen boudin to you [overnight delivery], their prices are good, and let me tell you, it is the best boudin that I have ever tasted. If you do order from them, tell them that Jeff White, Dot Granger's boy, sent you. I could use it to get a discount the next time I get back to the Sportsman's Paradise.