The Boudin Thread

[sabaijai]

The boudin thread officially opens.

As a New Orleans native, I crave it. Where can I find really good boudin in Bangkok?

[zaphodbeeblebrox]

The boudin thread officially opens. As a New Orleans native, I crave it. Where can I find really good boudin in Bangkok?

I've seen it sometimes at Villa, but not always in stock. I've never bought it.

I've been tempted to make gumbo, as okra is readily available, and I've seen Andoullie at Villa. I haven't seen cayenne pepper, however, and that could be a problem.

[Ulysses G.]

Cayenne pepper is around, but you have to search for it. If you are desperate, GNC sells (very expensive) capsules of it.

[zaphodbeeblebrox]

Cayenne pepper is around, but you have to search for it. If you are desperate, GNC sells (very expensive) capsules of it.

Thanks. I don't always go through the supermarket spice shelf when I go to Villa.

[Ulysses G.]

There is a store in Chiang Mai called Kasem's that was probably first to deal in importing foriegn foods up here. They have it fairly regularly for a decent price.

[sabaijai]

Are you guys serious, boudin at Villa, Kasem? I was actually kidding. They say real boudin never makes it past the parking lot, much less out of the state of Louisiana

[Ulysses G.]

I was talking about Cayenne pepper. I don't know what that other stuff is!

[zaphodbeeblebrox]

They say real boudin never makes it past the parking lot, much less out of the state of Louisiana

Maybe fresh boudin blanc doesn't get outside Louisiana and East Texas, but it freezes well and is readily available in other parts of the world.

[thaigerd]

Not quite sure if it's same we have in Germany, called Blutwurst(blood sausage) it looks like this:

I like them a lot.

Gerd

[zaphodbeeblebrox]

Not quite sure if it's same we have in Germany, called Blutwurst(blood sausage) it looks like this:

I like them a lot.

Gerd

Gerd: that's Boudin noir: A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine. The Catalan version of the boudin noir is called botifarra negra.

Boudin Blanc is 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) which is stuffed into pork casings.

[thaigerd]

Thanks for that!

The "white versions" looks great as well.

Best to get them fresh in the morning from a butcher I guess.

Gerd

[Groongthep]

Hole-in-the-wall places like this are the second best places to buy Cajun Boudin. The best is usually made in someone's kitchen and sold out of the back of a pick-up.

[SlackJawChef]

Thanks for that!

The "white versions" looks great as well.

Best to get them fresh in the morning from a butcher I guess.

Gerd

Your right Gerd

The rice starts to ferment otherwise. hence the not leaving the car-park. the flavor can change so much in just 24hrs... make-em vac-pack and and freeze em, is the only way..... but even then they still don't last long..... dam that rice..

I'm with you on the black pudding/blood sausage, love it. might make some in a week or so..... soon as my smoke-pit is finished ( not going to smoke them,it's just taking up most of my time, as I'm not very good at building ...)

[sabaijai]

Not quite sure if it's same we have in Germany, called Blutwurst(blood sausage) it looks like this:

I like them a lot.

Gerd

Gerd: that's Boudin noir: A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine. The Catalan version of the boudin noir is called botifarra negra.

Boudin Blanc is 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) which is stuffed into pork casings.

I'm talking about Louisiana Boudin, which looks nothing like these photos.

[sabaijai]

Always containing rice, as in this photo.

[sabaijai]

Or this

By the way, I paraphrased a Calvin Trillin passage, here's the original:

“I figure that about 80 percent of the boudin purchased in Louisiana is consumed before the purchaser has left the parking lot, and most of the rest is polished off in the car. In other words, Cajun boudin not only doesn’t get outside the state; it usually doesn’t even get home.”

– Calvin Trillin, from his essay, “The Missing Links: In Praise of the Cajun Foodstuff That Doesn’t Get Around.”

[tomjutathip]

Hi Everyone,

First time to post. I am from Baton Rouge and my Thai wife of 3 years is from Nakhon Si Thammarrat. We currently live in Denver, Colorado USA and hope to live in Thailand one day. No good Cajun food here in Colorado but no problem as I cook all of the South Louisiana specialties. This past weekend, I learned how to do boudin. Very easy to do and you can then make sure it is done right and is both safe and healthier. Today we are going to make another batch but I will try to modify a bit with some Thai herbs to creat a "Thai boudin". Will report back to you on its success. Back to Louisiana boudin, you just need a meat grinder that also stuffs into the casings. What goes in is simply Thai jasmine rice, pork boston butt (20% fat), pork or chicken liver, onion, celery, bell pepper garlic, thyme, cayenne and black pepper and salt. Jutathip tells me that you can buy cayenne at Foodland Supermarkets in BKK. If you cannot find it, just substitute red dried Thai chili pepper. The point is that you can do it yourself and have a better boudin. If you decide to try, let me know and I can post or email the recipe.

Tom & Jutathip Guidry

[sabaijai]

Not quite sure if it's same we have in Germany, called Blutwurst(blood sausage) it looks like this:

I like them a lot.

Gerd

Gerd: that's Boudin noir: A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine. The Catalan version of the boudin noir is called botifarra negra.

Boudin Blanc is 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) which is stuffed into pork casings.

Yep, what's missing is the rice and probably Cajun herbs and spices as well.