Cooking Louisiana  -  Cooking Boudin

Cooking boudin is something people mess up occasionally and usually the boudin will burst letting the contents out of the casing. Cooking Boudin is simple, keep the heat low and cook it slow. As far as I know the boudin around here is actually already cooked so all we're doing here is warming it up and making the casing crispy.

Preheat oven to 300ºF. Line a pan with aluminum foil and spray some cooking spray on the foil. Spray one side of the boudin, then the other side and set in pan. Cook for 30 minutes on one side, flip over and cook another 30 minutes.

You can do this on the pit too but don't put it over the fire.





This method makes the skin crispy so you can eat the entire thing like you would sausage. Notice the difference in color of the previous "uncooked" boudin and the finished product.


Boudin goes well with white beans instead of plain rice with a little mustard greens on the side.





You can also make a great omelet with it.

Check out The Boudin Link...

Enjoy