Cajun boys, have a seat. I’ve got questions

[PinesAndProjectiles]

I stumbled across some Frenchy’s Creole Rice Dressing.

Being an uneducated, Yankee from North of the Mason Dixon line, I’ve got questions.

This company also makes Boudin, which I really like.

The ingredients of the Boudin and the Dressing are the same.

Can I cook the dressing, put it on a Saltine and eat with tobasco the same way?

Or should I do something different?

 

[muzzleloader]

I’m taking notes. Was in the Nee Orleans in May and had boudin every damn place I could. Love it!

 

[GrantB]

Don’t ask the question, just do it. One thing you learn early on is how to cook and most of the time it’s without any recipes. What ever you have, cook it and put it on something.

And not mashed potatoes.

 

[ACard]

Just have it shipped. This is legit

Local Cajun food & Meat Market | Lafayette, Kortz Spring, Opelousas & Scott, LA | Billy's Boudin and Cracklin

Billy's Boudin and Cracklin is your local meat market for fresh cajun food and the famous Boudin Balls. Call today if you have any questions! (337) 663-9100

billysboudincracklin.com

 

[J. W.]

I stumbled across some Frenchy’s Creole Rice Dressing.

Being an uneducated, Yankee from North of the Mason Dixon line, I’ve got questions.

This company also makes Boudin, which I really like.

The ingredients of the Boudin and the Dressing are the same.

Can I cook the dressing, put it on a Saltine and eat with tobasco the same way?

Or should I do something different?
View attachment 8305455

I’m from Louisiana and have never seen that before in my life.

 

[J. W.]

Just have it shipped. This is legit

Local Cajun food & Meat Market | Lafayette, Kortz Spring, Opelousas & Scott, LA | Billy's Boudin and Cracklin

Billy's Boudin and Cracklin is your local meat market for fresh cajun food and the famous Boudin Balls. Call today if you have any questions! (337) 663-9100

billysboudincracklin.com

I stop by the one in Lafayette for cracklins any time I’m driving that way.

 

[GrantB]

MADE IN HOUSTON TEXAS!!!!!!!!!! get the rope

 

[Snipe260]

I would do what you said. Sounds delicious. I love boudin and cook it all different ways. Good every time

 

[PinesAndProjectiles]

Just have it shipped. This is legit

Local Cajun food & Meat Market | Lafayette, Kortz Spring, Opelousas & Scott, LA | Billy's Boudin and Cracklin

Billy's Boudin and Cracklin is your local meat market for fresh cajun food and the famous Boudin Balls. Call today if you have any questions! (337) 663-9100

billysboudincracklin.com

It’s in my fridge thawing as we type.

And your link isn’t working for me.

 

[7.62willdo]

 

[GrantB]

If you get anything from the Mamou, Ville Platte, Eunice, Church Point areas, you can’t go wrong.

T-Boy's Boudin

Visit T-Boy’s Boudin online to get Delicious Cajun Specialties like our Award Winning Boudin and Gumbo worthy homemade Sausage delivered to your

www.tboysboudin.com

 

[PinesAndProjectiles]

So how else does one eat boudin?

Other than on a cracker with tobasco?

 

[Skunk]

MADE IN HOUSTON TEXAS!!!!!!!!!! get the rope

Post-Katrina…what’s the difference?

 

[J. W.]

If you guys eat smoked sausage, this is pretty much THE best store-bought smoked sausage. Awesome in gumbo, red beans & rice, or just grilled and eaten in a sausage roll:

Down Home Hickory Smoked Pork Sausage - Hot 5 LB

Fully cooked Hickory Smoked Sausage

shop.lacrawfish.com

That’s way more expensive than what we pay locally, but was about the only place I could find that ships it.

Billy’s, that got linked by @ACard up above, would be where I’d buy store-bought boudin from out of state. We usually make it though. And there’s boudin rouge (some call it boudin noir), too. You’ll never see it in a store though because it’s got pig’s blood in it.

 

[Conaso]

I stumbled across some Frenchy’s Creole Rice Dressing.

Being an uneducated, Yankee from North of the Mason Dixon line, I’ve got questions.

This company also makes Boudin, which I really like.

The ingredients of the Boudin and the Dressing are the same.

Can I cook the dressing, put it on a Saltine and eat with tobasco the same way?

Or should I do something different?
View attachment 8305455

Boudreaux say reed de pakaje, it be speltin "CREOLE." Creole ain't CAJUN ya dum Yankee. An red anna wite boudin ain't da sam as andouille or tasso. Ow youse geaux no bout maken nutra or coon sauspecou if ya want no red writin or writ reedin? Eh!

 

[PinesAndProjectiles]

Boudreaux say reed de pakaje, it be speltin "CREOLE." Creole ain't CAJUN ya dum Yankee. A red anna wite boudin ain't da sam as andouille or tasso. Ow youse geaux no bout maken nutra or coon sauspecou if ya want no red writin or writ reedin? Eh!

The package doesn’t say. Says cook to internal temp of 165.

 

[GrantB]

So how else does one eat boudin?

Other than on a cracker with tobasco?

In gumbo, smoked, bbq’ed, on bread, jambalaya, duck and turnips, rabbit gravy, used as stuffing for duck, turkey, goose, pork chops, puldo gizzards and the list is endless.

Oh and Louisiana hot sauce not tobasco.

 

[n2ishun]

I've never found anything marked cajun in a package of whatever sort to taste even remotely good.
Trust me when I say I have tried all sorts of brands and products.
The only thing that doesn't find it's self immediately in the trash is Zatarains cajun seasoning and their gumbo base mix.

Just bite the bullet and go down to loosianner and get the real deal.
When I lived in Arkansas it was pretty common to get a few folks together, drive down, and buy a few ice chests full of fresh boiled crab to bring back.
I do love me some real deal shrimp po-boy sammiches......but hell, I don't even know anywhere you can get the right bread for it 'scept loosianner.

 

[Expert684]

Merry Christmas you wanna be’s.
Took two days to cook this.
I’ll be dishing it out in an hour!

 

[alamo5000]

I stumbled across some Frenchy’s Creole Rice Dressing.

Being an uneducated, Yankee from North of the Mason Dixon line, I’ve got questions.

This company also makes Boudin, which I really like.

The ingredients of the Boudin and the Dressing are the same.

Can I cook the dressing, put it on a Saltine and eat with tobasco the same way?

Or should I do something different?
View attachment 8305455

Part of your problem is that you are inquiring about ingredients much more than you should, especially when eating coonass food.

 

[nikonNUT]

"So how else does one eat boudin?"


Boudin Noir split on a toasted Kaiser roll with pepper jack. I make my little brother grab a few pounds on his way back from Port Fourchon when he goes fishing for Reds.

 

[GrantB]

Eating leftovers now from yesterday

 

[PinesAndProjectiles]

I've never found anything marked cajun in a package of whatever sort to taste even remotely good.
Trust me when I say I have tried all sorts of brands and products.
The only thing that doesn't find it's self immediately in the trash is Zatarains cajun seasoning and their gumbo base mix.

Just bite the bullet and go down to loosianner and get the real deal.
When I lived in Arkansas it was pretty common to get a few folks together, drive down, and buy a few ice chests full of fresh boiled crab to bring back.
I do love me some real deal shrimp po-boy sammiches......but hell, I don't even know anywhere you can get the right bread for it 'scept loosianner.

You lost all credit when you said Zatarains.

 

[n2ishun]

You lost all credit when you said Zatarains.

Your location gets you a pass both on reading comprehension and not knowing that the good cajun food is not served on bourbon street.
But you can get a decent beignet on bourbon street.....and that's it.

 

[GrantB]

Post-Katrina…what’s the difference?

Yea, youall sure got the cream of the crop from New Orleans after Katrina

 

[PinesAndProjectiles]

I stand by what I said.

No need to drive when you can have that shit flown in fresh.

 

[mtrmn]

I've never found anything marked cajun in a package of whatever sort to taste even remotely good.
Trust me when I say I have tried all sorts of brands and products.
The only thing that doesn't find it's self immediately in the trash is Zatarains cajun seasoning and their gumbo base mix.

Just bite the bullet and go down to loosianner and get the real deal.
When I lived in Arkansas it was pretty common to get a few folks together, drive down, and buy a few ice chests full of fresh boiled crab to bring back.
I do love me some real deal shrimp po-boy sammiches......but hell, I don't even know anywhere you can get the right bread for it 'scept loosianner.

Git some o dat Community coffee while you dere

 

[Keeper22]

Boudin is basicly rice dressing in sausage casing. Rice dressing to go is what the old black gentleman that made it for the store I worked at in Broussard during high school.

 

[texastonk]

If you want a good dressing mix then Savoies is what you want. You can get it on Amazon. Best store bought dressing you can buy just add rice.
Pretty much the same ingredients as boudin.
I will add ground pork to it and sometimes ground beef or sausage.
As others have said you can have good boudin mailed to you. Central to south central La is the area for the best in my opinion but have had great from all over the state.

 

[Expert684]

If you want a good dressing mix then Savoies is what you want. You can get it on Amazon. Best store bought dressing you can buy just add rice.
Pretty much the same ingredients as boudin.
I will add ground pork to it and sometimes ground beef or sausage.
As others have said you can have good boudin mailed to you. Central to south central La is the area for the best in my opinion but have had great from all over the state.

This^^^^^^^^^^^^^^ mix ours with cooked ground meat.

 

[GrantB]

Yep for store bought savoies is good and look where it’s from. The honey pot of real food and not the stuff tamed down for tourists.

 

[ACard]

I’m from Louisiana and have never seen that before in my life.

I lived in Cut Off Louisana for several years and we would drive to Krotz Springs to buy it. If you knew who to ask you could even get Red Boudin

 

[Hobo Hilton]

So how else does one eat boudin?

Other than on a cracker with tobasco?

Since you are not from Louisiana, that is a fair question.
When you work the oil patch, you get all the info needed on local food. So, depends on there the location (drilling rig) is located.
Oil patch runs 365 days a year / 24 hours a day.
Leave one location, head to the other and stop at the local cajun food store where the boudin is fresh and hot.
Back on the road, quick. Drive with one hand and squeeze the boudin out with the other hand and eat like a king...
Try and keep the juice off the steering wheel cause it gets slippery.
When you finally pull in home, the wife picks up on the scent and ask "Did you bring me some" ?

The good old days in the oil patch.

 

[mtrmn]

This is how it's done^^^

 

[Dirty D]

Boudreaux say reed de pakaje, it be speltin "CREOLE." Creole ain't CAJUN ya dum Yankee. A red anna wite boudin ain't da sam as andouille or tasso. Ow youse geaux no bout maken nutra or coon sauspecou if ya want no red writin or writ reedin? Eh!

The coonass is strong with this one!

 

[stefan73]

I've never found anything marked cajun in a package of whatever sort to taste even remotely good.
Trust me when I say I have tried all sorts of brands and products.
The only thing that doesn't find it's self immediately in the trash is Zatarains cajun seasoning and their gumbo base mix.

Just bite the bullet and go down to loosianner and get the real deal.
When I lived in Arkansas it was pretty common to get a few folks together, drive down, and buy a few ice chests full of fresh boiled crab to bring back.
I do love me some real deal shrimp po-boy sammiches......but hell, I don't even know anywhere you can get the right bread for it 'scept loosianner.

We just head down to Holly Beach/Cameron Bay area for Shrimp right off the boat and to fish for Reds.

I'm wishing mudbugs were in season right now! A good gumbo in the cold winter is always nice to get you warm and moving around (or wanting to take a nap).

 

[stefan73]

Boudreaux say reed de pakaje, it be speltin "CREOLE." Creole ain't CAJUN ya dum Yankee. An red anna wite boudin ain't da sam as andouille or tasso. Ow youse geaux no bout maken nutra or coon sauspecou if ya want no red writin or writ reedin? Eh!

I love it when I hear someone yell "allons". Then all hell breaks loose

 

[Conaso]

The coonass is strong with this one!

Dunn gets me fust para shoos wen me when inta da Ammy. Hadda puts som nuwspapa inta the toss caussa da ain't fits swell.

 

[DirtyHarris]

Cooked a gumbo for Christmas weekend

 

[n2ishun]

Cooked a gumbo for Christmas weekend

View attachment 8308713

3 foot away from the dumpster ?

Tasty.

 

[Pharmseller]

Nothing like a Louisiana crawfish boil!




P

 

[DirtyHarris]

3 foot away from the dumpster ?

Tasty.

It's a trash can. I was cleaning up the mess. And yes, it was very tasty.

 

[J. W.]

View attachment 8308762


Nothing like a Louisiana crawfish boil!




P

Forum desperately needs a “WTF” reaction emoji.

 

[n2ishun]

Forum desperately needs a “WTF” reaction emoji.

He's from Oregon.
'nuff said ?

 

[Whiskey Tango Foxtrot]

Thought them was some funny lookin blue crabs

 

[Pharmseller]

Big crawdads

 

[Hobo Hilton]

 

[Hobo Hilton]

How do you screw up a good cup of coffee ?

Bring in a new Yankee CEO to head up a family business that has been going on for 4 generations.
Where did he come from:
Mr. Corley began his career as a Sales Representative with General Foods, Inc (now KraftHeinz) in Alexandria, Minnesota, where he worked for over 30 years and was responsible for $18 billion in revenue in his last role as President of Sales and Foodservice.

I am well stocked with Community but I should add some more since it will, for sure, be changing.

https://www.communitycoffee.com/heritage/our-story

Community Coffee Announces Incoming President and CEO

/PRNewswire/ -- Community Coffee, based in Baton Rouge, Louisiana, announced today that Thomas "Tom" Corley has been elected as the incoming President and CEO...

www.prnewswire.com

 

[Expert684]

How do you screw up a good cup of coffee ?

Bring in a new Yankee CEO to head up a family business that has been going on for 4 generations.
Where did he come from:
Mr. Corley began his career as a Sales Representative with General Foods, Inc (now KraftHeinz) in Alexandria, Minnesota, where he worked for over 30 years and was responsible for $18 billion in revenue in his last role as President of Sales and Foodservice.

I am well stocked with Community but I should add some more since it will, for sure, be changing.

https://www.communitycoffee.com/heritage/our-story

Community Coffee Announces Incoming President and CEO

/PRNewswire/ -- Community Coffee, based in Baton Rouge, Louisiana, announced today that Thomas "Tom" Corley has been elected as the incoming President and CEO...

www.prnewswire.com

They better not fuck it up!
I'll have to go back to Mello Joy!

 

[Pharmseller]

Screw those Yankees!