Boudin - Any local sources??
Boudin - Any local sources??
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Post #31 - June 6th, 2013, 10:01 pmBR wrote:my andouille sources in La Place, LA, Wayne Jacob's Smokehouse
Bingo! Wayne Jacob's is the place that I ordered Andouille from and it was fabulous. Can't imagine that the Boudin wouldn't be respectable. Thanks to whichever Mod merged the threads!"Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #32 - June 6th, 2013, 10:09 pmmpak wrote:Hi there. Doing my first crawfish boil next week and my "crawfish boil consultant" said I need to include Boudin Sausage.
If by include you mean toss in the pot of boiling water with the crawfish, that does not seem a good idea. Cajun boudin is a rice based sausage and will absorb water, get soggy and most likely split spilling the contents into the crawfish pot.
If by include you mean lightly steam or grill and serve alongside, then by all means, Cajun boudin is one of my favorite sausages.
Regards,
Gary
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Post #33 - June 6th, 2013, 11:27 pmG Wiv wrote:If by include you mean toss in the pot of boiling water with the crawfish, that does not seem a good idea. Cajun boudin is a rice based sausage and will absorb water, get soggy and most likely split spilling the contents into the crawfish pot.
Precisely. You'll be better off using andouille or another cured sausage, which seems more traditional, too. Several of the sources posted above are great, especially Wayne Jacobs or Bailey's in LaPlace, if you have time. I'm pretty sure they both only ship once a week. If not, PQM, Ream's are good sources and I've seen some decent Louisiana-made brands at Treasure Island, too.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #34 - June 7th, 2013, 8:38 amG Wiv wrote:mpak wrote:Hi there. Doing my first crawfish boil next week and my "crawfish boil consultant" said I need to include Boudin Sausage.
If by include you mean toss in the pot of boiling water with the crawfish, that does not seem a good idea. Cajun boudin is a rice based sausage and will absorb water, get soggy and most likely split spilling the contents into the crawfish pot.
If by include you mean lightly steam or grill and serve alongside, then by all means, Cajun boudin is one of my favorite sausages.
Regards,
Gary
I would AGREE with you that it should NOT be cooked with crawfish in a boil. Boudin will add NO flavor to the mix. Andouille is a much more appropriate candidate for a crawfish boil.
As for poaching boudin, it is pretty common practice in many of the places in SW Louisiana. They poach it and hold it in a crockpot until its ordered. You want to raise teh water to a boil and cut the temperature.
