Cracklins and Boudin

Jesse was walking in Louisiana this week when a man pulled over to ask him what he was doing. After hearing his walk across America story, Steve Manuel asked Jesse if he’d had cracklins and boudin yet. When Jesse said no, Steve told Jesse he had to try this Louisiana favorite and took Jesse to sample some.

Cracklins are fried pig skins and are often served with boudin. Read below for some interesting information on boudin.

Boudin blanc: 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; such brands consist of Foreman’s Boudin, Richard’s Cajun Kitchen, and Nu Nu’s) which is stuffed into pork casings. Rice is always used in Cajun cuisine, whereas the French/Belgian version typically uses milk, and is therefore generally more delicate than the Cajun variety. In French/Belgian cuisine, the sausage is sauteed or grilled. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in New Orleans and Baton Rouge.

Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette and Lake Charles area, though it may be found nearly anywhere in “Cajun Country”, including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10. Since boudin freezes well, it is shipped to specialty stores outside the region. Boudin is fast approaching the status of the stars of Cajun cuisine (e.g., jambalaya, gumbo, étouffée, and dirty rice) and has fanatic devotees that travel across Louisiana comparing the numerous homemade varieties. From the Lake Charles area to Lafayette boudin taste and flavors vary. Some, such as Foreman’s Boudin Kitchen, use no liver, while others, such as Richard’s Cajun Kitchen, use liver.

Thanks, Steve, for introducing Jesse to this Louisiana favorite!

(This information is from Wikipedia and can be found at the following link.)

http://en.wikipedia.org/wiki/Boudin

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2 responses to “Cracklins and Boudin”

  1. Robert Herrmann says :

    Hi Jesse, How did you like the Cracklins and Boudin ? That good food sounds good to me. Grandma is not so sure she would like it. She is a big Chicken! Take care and be safe. Grandpa & Grandma H.

    • jessedvan says :

      Hey grandpa! The boudin was so delicious I had to get more! The crackling… Well they were interesting 😉

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