Homemade Boudin
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- Опубликовано: 4 фев 2025
- Hey Everybody! Today we made some amazing homemade boudin. This Louisiana staple can be found all over the state. We made this video so you can try it out at home. Let us know what you think in the comments. As always, don't forget to LIKE and SUBSCRIBE.
Хобби
Transplanted cajun living in Ohio now. Couple years ago I made my own Boudin for a cajun party we threw. Same process you guys did and it turned out great. It's a lot of work but well worth the effort it takes. Thanks for the great video and keep them coming. Love watching anything about the cajun life!!!
Thank you @scott-v I’m sorry you have to live in Ohio and miss out on most of the fabulous food we have down here! But keep cooking up there and spreading that Cajun Culture all over this great country!! Thanks for watching and commenting brother! Keep cooking my friend and I’ll see you in the kitchen
I'm from Turkey Creek, Louisiana and we have boudin everywhere and I been eating it since I was a kid. This was awesome and I'm going to subscribe.
Thank you @HunterJohnson-gu2gs boudin is awesome and I eat it at least twice a week! Thanks for watching and subscribing brother!!
This is great video. I live in SE Texas and I have dabbled in making boudin a few times. Never thought to use the dried green onions - thanks for that idea, it will be a big time saver considering how much fresh green onion you have to slice up for a batch (I always tell my friends that when you think you have enough green onion to double it and then add even more).
You are correct with the green onions @58limited you usually can’t even get enough at one store!! lol if you try the recipe please let me know how it turns out!! Thanks for watching and commenting!!
Hey capt. Louie coming at u from Hammond lol . #1 awesome video ( like always ) #2 you reminded me i don't have a sausage stuffer . So off to bass pro tomorrow to get one and try this recipe . Never thought of making my own boudin . #3 got all 3 of your seasoning in last week and LOVE 2 out of the 3 of them . I made a sticky chicken , smothered pork chops With your red lable . Made a chicken fricasee , white beens and rice with fried catfish with the blue lable . Loved them both .... BUT as for as the BBQ one ... lol well it's too darn hot outside to BBQ so will give u a update on that one when it cools down keep the videos coming
Louie good to hear from you brother! Miss you on the blast! I knew you’d love the seasoning everyone is loving it!! I hear you on the BBQ I grilled steaks and pork steaks this weekend and it was extremely hot! Thanks for watching, commenting and trying the recipes!! Keep cooking bro and I’ll see you in the kitchen
YUMMY YUMMY YUM YUM 😋
I agree 100%!
Super Awesome Video on Boudin!!! Cheers from South Texas 🙌🙌🙌🙌🙌
Thank you @001SapoBBQ and cheers back at you from South Louisiana. Thanks for watching brother!
Bet you know Raintree Trail.
My first summer job was the gas station that all the crawfish fishermen came to get ready for the day. I could walk there.
My first boudin ever. Yellow mustard.
My first love in Louisiana.
Still live a half a mile from Raintree Trail!!! And you probably worked at Pats Grocery!
Looks excellent. Thanks for posting the video. Cheers
Thank you Brother! Where you from @stevec7498
Superb!
Thank you @wwsuwannee7993
Thank you @wwsuwannee7993
Awesome video, looks like a lot of work but like it's worth it. have a great day
Thanks Ken! It is a lot of work! But well worth it. And thanks for always watching and commenting
Awesome video thank you all for the video and your service for the community
I moved here from Pennsylvania about four years ago and I’ve been working at the best stop in Scott for about two years please stop in during the week and try the Nicky sandwich
Tell fransiene and Becky in the kitchen Jason sent you
Thank you for watching! I’ll give the Nicky sandwich a try! Net time I go to the best stop I go to the best stop frequently but I usually get the Boudin!! Go figure! Thanks for commenting keep cooking and I’ll see you in the kitchen
Love The Best Stop. I always bring a cooler when I get back there.. still have a little boudin left from last trip
Man y'all need a meat mixer compatible to your meat grinder. Makes things a lot easier when doing large batches of sausage or boudin. Just saying. Thank Y'all for y'all service.God Bless and be safe.
lol I agree! But we make do with what we got!! Thanks for watching
I tried a meat mixer. The mixer tends to make the mix stickier. It is the same principle as over mixing for meatballs and a meatloaf. Overmixing will make meatballs like a tennis ball and a meatloaf like a soft garden paver. You have to do it by hand. 💯💯❤❤🤩🤩
Gonna try myself, im in Lafayette...where can i get casings like you used?
I get all my stuff from Targill in Opelousas! They have everything you need except the meat of course! Thanks for watching @rg1verminaard please let me know how your boudin comes out!!
I love living in Texas, but I wish I could eat everyday in Louisiana, I'm going to make a smaller batch and I'm going to try to do it like this, when you grind is it a big grind or a small one?
It’s up to you! All depends if you like your pork
Chucky or not! The batch we made was smaller but there’s no right or wrong! @sfckrbec thank you for watching and trying the recipe! Please let me know how your Boudin turns out!! Little tip make sure your seasoning is right before you stuff it!!
Lol look lil Woodley peeling them onions. Haven't seen him since his Racing Days.
Yep from racing horses to cutting onions!! lol
CA CEST BON CAPT COLBY BEAUCOUP D'AMOUR APPRECIATION AUSSI LAFAYETTE ALLONS!!!! LAISSEZ LES BONS TEMPS ROULER CAR !
Bien merci!!
Howdy from SE Texas/East Houston area. Ever make a goulash/chili mac, or whatever? It goes by different names and has different variations. It was a staple for me growing up and I'd love to see a cajun take on it. I'm not cajun, but I'm cajun adjacent. My best friend growing up was a Quebodeaux that had family in the Lafayette area.
I know exactly what you’re talking about @1974 billym we call it Fireman’s Delight! I did have that lined up with a fireman I grew up with! Thanks for reminding me! I’ll get on that soon
Love the video’s caption you and k fred should do a video together
Thank you @fullcurloutdoors2111 I would love to do that!! Do you know Kendall?
@ I don’t but I watch all of yours and his videos
When you're cooking you have to be "in the moment".
One batch of meat can have more moisture or fat than the last one. Some onions can be sweeter, or hotter, or more flavorful. One batch of rice can be dry ond fluffy, while the next one can be much more sticky.
Until Mother Nature starts making everything exactly the same from one to the next, you're going to have to look, feel, taste, and adjust.
That's just cookin'.
I agree! @supergeek1418 you gotta be able to adjust on the fly thanks for watching
Tip for linking your boudin/sausage. No need to flip opposite direction each link. Just pinch and skip to every other link and flip all the same direction.
That’s a great tip! Thank you @corey1788 and thanks for watching bro!!
Like a lot of things down here. It’s not just about enjoying the taste of all our foods. It’s the process!
Beignets, Boudin, Sauce Piquante, Étouffée, Coubion, Fricassée, Cracklins, my kids learned early, Dat’s Cooking!
We eat plenty clean meals … seared proteins with veggies, but that ain’t cooking. That’s just heating food up.
Cajun meals take time and effort at the stove! … but are always worth it.
… and no shit as we speak my kid just heated up some Foremans Smoked Boudin for breakfast 🤦🏼♂️😂
Thank you @vSwampFox could not have said it better myself!! We do take pride in our cooking down here!! That’s why we the best in the world!!! Keep cooking brother and I’ll see you in the kitchen!!
I am sad to say that I have never had Boudin before in my life. That is about to change. I do have a nice Cabelas heavy duty grinder, the Cabelas 50 pound meat mixer and the Cabelas 25 pounds stainless steel sausage stuffer. I have been making my own venison Summer Sausage, brats, and snack sticks for years now. I have made a few big batches of Andouille which I was pretty proud of for being a Yankee from south central Indiana. I am counting down the days until my visit to Lafayette, Louisiana next spring. I am looking forward to taking in as much cajun culture, boiled crawfish and any other cajun cuisine that I can fit into a week's stay. I can't hardly wait, I'm so excited. Great video fellas! It definitely makes me want to try my hand at making a batch of Boudin. I wished I could drag a chair up to that table with you and taste that smoked Boudin myself. Thanks for the step by step process in this video. I'll watch it a few time before I commit to trying to make it myself.
@@andrewhedger3872
Pro Tip - Always cook and season your pork, then grind it before stuffing. Don’t grind it all, then cook, then stuff. Texas Boudin makers do this. It turns out to be a pudding.
Also, be sure to go to Prejean’s in Carencro when you’re here. Order the Pork Ribeye & Red Beans. Ridiculously good. Fezzos in Scott, LA also has terrific food.
Kartchners have in Scott also has some of the best cracklins I’ve eaten. Don’s boudin has the best in Scott (in my opinion). Billy’s has the best boudin balls.
Just some tips I could go on all day lol
@vSwampFox Thank you! I will make sure to add the places you mentioned to my list, which is getting lengthy. I appreciate your advice.
Don't forget those chicken cracklins at Don's. Something else
Use two containers to mix. My anxiety hurting🤦🏽♀️😂😂😂
lol it all ends up on the same place!! Lol
My wife makes good Cajun boudin balls. I bet they’d be good in a Cajun roo.
Interesting @FrankGreenway never had boudin in a roux!
Now that's a new one. 😂 Try it out and let us know.
Red, Boudin
What are you talking about?? The boudin ain’t red???
Definitely old school boudin right there... Blood Boudin, I think that's only for personal consumption.
@@j.martinguidry4051 I agree!! Thanks for watching
@@j.martinguidry4051yes in the Caribbean we make a rice/ blood sausage, loads of seasoning.
It’s an acquired taste. Some call it rice pudding some call it blood sausage g(it’s a sausage)😂😂😂
Kinda starts at 6 minutes
That’s when the magic starts happening lol @kmwolfman9617
Thats is real boudin there you cant hardly find boudin with pork liver no more Don's used to be good and Best Stop too , not no more though !
You are right @scottcourville1191 This is an old recipe! But I still like Dons and Best stop!!