579850 Sat Dec 13 15:26:13 -0800 2008 8 31 Home Cooking 0 4244584 I have 3 or 4 pounds of smoked boudin from Best Stop and a couple of pounds of alligator boudin sitting in my freezer. My wife would skin me alive if she caught me just heating it up and eating it (she has me on a diet), but I might be able to slip it into a recipe for something else. But my dilemma is, I'm not quite sure what I could cook with it. It doesn't seem like something that you could just substitute for sausage in something, but maybe I'm wrong. And other than boudin balls, I don't think I've ever heard of it being served with something else. Any ideas? Sat Dec 13 15:26:13 -0800 2008 96658 Clarkafella 1 4244620 Do you have it wrapped so that you could just take out a link? What about stuffing Cornish Game Hens with the boudin? Defrost first. Stuffing chicken thighs would also be good. Or has your wife banished those off of the menu? Or you could try to make it look healthy by making boudin stuffed bell peppers. Please . . . no tomato sauce! Or stuff mushrooms with the boudin. Life's too short to not eat boudin! Throw caution to the wind & heat up just one link when she's out & about! Good luck! Sat Dec 13 15:43:53 -0800 2008 4244584 44582 Isabella 1 4245118 I don't know too much about boudin, other than what it is, and I know even less about gator boudin, but in one of those funny coincidences I was browsing Elizabeth David's French Provincial Cooking tonight, and read her recipe from Lorraine for a boudin omelette. A *double-decker* omelette, no less, involving quite a bit of butter. Shallots and parsley in melted butter are added into six eggs. Use half the mixture to make one omelette. When done and plated, put slices of cooked (in butter) boudin on top. Then make another omelette and place on top. Sounds like some serious breakfast food, doesn't it? Don't tell your wife it was I who mentioned it to you. Along the line of Isabella's sneaky suggestion re pretending to eat healthy ;-), sometimes I cut up one link of sausage from the butcher and throw it into otherwise vegetable soup. Sometimes, when I'm feeling like I really should behave, I simmer the fat out of the sausage first, then slice it and toss it in the soup. Can you do that with boudin and soup, or does it muck up soup? Sat Dec 13 21:07:48 -0800 2008 4244584 244717 Steady Habits 2 4245385 Personally, I don't think that boudin would hold together in a soup. it's hard enough just frying it in link. The stuffing a bell pepper sounds great and using it in stuffing is a fantastic idea. I usually just grill it and use a good cajun mustard on a baguette sliced like a hot dog roll, ah, the simple pleasures. Sun Dec 14 05:10:03 -0800 2008 4245118 215379 Grillncook 1 4245471 well, in my web-surf I found a tone of recipes for making boudin; including a crawfish/shrimp boudin that I'm going to make into crabcake style patties and fry as fresh sausage. There isn't much in the way of "using boudin" recipes that's for sure. The stuffing ideas are good. I did find a recipe for a boudin Chip Dip that combined the sausage with cream-of-something soup... As a Personal Chef, I'd be tempted to add boudin instead of Andouille to Paella or Jambalaya (your wife will like the healthy aspects of those dishes); to soups and stews as mentioned. Also add it to pasta sauce. How about Boudin & Beans - use pinto or black beans, sausage, tomato sauce, diced bell peppers, onions, green beans or peas, etc... Sun Dec 14 06:27:27 -0800 2008 4244584 225234 KiltedCook 2 4245805 Yes, that was what I ran in to- lots of stuff about making boudin, but not much about using it! Thanks to everyone for these suggestions- I'm going to give some a shot. I have some great andouille from Laplace for my beans though, so that is out! Sun Dec 14 09:42:01 -0800 2008 4245471 96658 Clarkafella 1 5080211 Stuff the peppers with it. Strip it out of its skin, add about two slices of tomato diced and the top of the bell pepper diced as well. Add one strip of crispy bacon crumbled per pepper being made and if you need to stretch the mixture, add cooked grits (complete with salt, pepper and butter. Stuff the bell pepper and heat at 350 for about 30 minutes. I also make southern fried rice with left overs and a helping of rice. Use the boudain for part of the rice and add whatever southern cooked vegetables you may have in the fridge. I like a couple of tablespoons of baby limas and whole kernal corn. Season it all to taste, garlic, onion chopped fine or onion powder and of course salt and pepper. Use your imagination. It is better than soup and you do not get hungry as fast afterwards. This will help with the diet thing. As far as the gator goes, if chicken or fish is called for, use the gator. Try making a white chili with the gator instead of chicken. Good eating. Mon Oct 05 10:52:38 -0700 2009 4244584 1114049 germanmudfish 1 5080234 Stuff in mirlitons, peppers, or poultry...Or grill and.... Enjoy! Mon Oct 05 11:06:26 -0700 2009 4244584 65057 Uncle Bob 2 5081018 You could always send me some. Mon Oct 05 15:53:56 -0700 2009 5080234 183005 horseshoe