It's just not a football party if there's no outdoor cooking going on: grilling, smoking or seafood boiling is a must!!! Outdoor cooking, beer, and football goes together like celery, onions, and bell peppers. . :thumb:
Veggie and Dip Tray Creole Andouille Pizza Bread Boudin Seafood Boulettes Gumbo Crawfish Etouffe Spiral Ham King Cake (thanks Okie!) Abita Beer (thanks Okie!) other deserts and snacks that people bring The closer this game gets, the better I am feeling about it. We have several bottles of Champagne in the fridge waiting for the victory!
I was reduced to the boudin from the grocery store. I ran out from my last trip and am too cheap to go to Monroe. Most of my friends have never heard of it anyway, so it won't matter to them.
most of my friends here don't know about king cake, boudin, etouffe, etc. educate them man. don't be a slacker. this is once in 43 years!
I'm doing my best. My wife still can't pronounce any of it. She calls it... lemme try and phoenetically type this - ehtahfay. Hillbilly The gumbo I made Monday night blew some socks off (thanks to steve's help in the c&g thread). I hooked up some jambalaya a few months ago and the boudin I fixed up for the NFC Championship game was great. Now I've got people wanting me to pick some up all the time. :lol: Also, most haven't had the king cake, so that will be a great treat. Saintslogo
I know you can get the best Boudin in the world from mom and pop grocers in Lafayette or Chevron stations down Bayou Lafourche, but if you have Wal Mart bought boudin...like Manda's you can always spice it up. Try sauteing some onions, bell pepper, garlic and tomatoes in a pan with some crabmeat or crawfish and pour it on top of the boudin. I season it with dried Italian herbs when I saute it in butter. I grill the boudin and then cut it open lengthwise, place it on top of a porkchop and smother it with the saute above for my customers. It's a big seller...real popular. It's just not finger food.
My fast recipe - I'll cover the bottom of a skillet with some water and put em in. Drop in some onions and bell peppers and garlic and let the magic start. I usually take french bread and pop it in the oven for a few minutes. Then I'll grab some zatarain's creole mustard and spread it on the bread, put some boudain on that get up and voila. Easy and fast Edit: But I like your way better. And yes, It's Mandas
Do you grill the boudin with a gas grill or do you use charcoal? I bought some smoked boudin from a place in Port Allen one time and it was pretty good. Your recipe sounds awesome. Do you grill the porkchops?
