Boudain

LarryC · August 2006

OK, what's the best way to prepare Boudain? Also, is it pronounced BOO-dan? I will pay special attention to answers from Louisiana and Texas.

atrimble · August 2006

I've always heard it pronounced "bow-DA(n)" (the N is inflected, not really pronounced). It's spicy rice sausage, right?

Dutch2 · August 2006

Are you using the man made wrapping or the real deal? For some reason I want to say the boudain "sausage" was boilded, but not sure why. I enjoyed this dish many times when I traveled southern Louisianna on a regular basis several years back.

HRCalico · August 2006

I know nothing about it, just wanted to comment that I'm amused your two answers so far have both come from Missouri. Maybe you're shooting a little too far south, Larry? :>)

LarryC · August 2006

That's OK, Lenetta. I think the two answers are competent because they know what it is.

The boudain I got had pork, pork liver, and rice as the main ingredients. I boiled like I'd boil brats (in beer and onions)and it fell apart. There has to be better way.

It was good though. In a way it reminded me of the Swedish potato sausage.

atrimble · August 2006

I've had it two ways - parboiled then grilled with sauteed onion ("ahn-YOHN") and green pepper, or baked in a creole or dirty rice casserole. Either way, I'd cook them very slow with lots of moisture - basting or low boil or a wet bake - it should allow the casing to stretch a little more when the rice expands upon exposure to water. Then crisp up or brown the skin before serving - I can't stand soft stretchy casing.

I have to tell you, I have no recipes because I was not impressed with either version I've tried. I was warned that it would be VERY spicy, and I was disappointed - the onions had more bite. Of course, the three beers I had with the meal may have had something to do with how my tastebuds were reacting...

atrimble · August 2006

I stand corrected - apparently the Louisianans keep moisture away from boudin.

atrimble · August 2006

Lenetta - St. Louis is just a ways up the river from both Memphis and New Orleans - Missouri was built on French westward expansion...

swbpr · August 2006

I am from Texas but live in Louisiana!!!!

I call it Boo-Dan but cajun's call it boo-da (silent N). And it is spelled "boudin".

Heat to an internal temperature above 148°. Bake, steam, microwave, smoke, or sauté. Do not put it in water..........!!!!!

It's GREAT on crackers or just by itself. The spicier the better!!!!

NeedCoffee · August 2006

I'd like to second swbpr's comment - I prefer mine saute'd or steamed. And yes, stay away from water!

If you're ever in Southern TX check out Bocktoberfest - it's an Octoberfest at the Shiner Bock brewery in Shiner, TX...you can get GREAT boudin and beer brats.

LarryC · August 2006

Thanks, everyone. I like Andrea's answer and will try it the next time I get some. Hell, I might even pronounce it right.

HRCalico · August 2006

Don't count on pronouncing it right - that Minnes-oh-tan accent will probably always come through . . . doncha know there, eh? :>)

Boudain

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