Guided by prompts from WDC blogging challenges... and of course, life
|"Journalistic Intentions" October Entry 7 - Boudin
I had never had boudin until I moved to East Texas when I was 25. I had eaten smoked sausage prepared in a variety of ways, hot links, summer sausage, brats - but no boudin. But the farther east you go toward Louisiana, the easier it is to find boudin. The stuff is everywhere. But even though it is on the supermarket shelves around here, it took a crazy Cajun friend of mine to talk me into trying it. And once I did, I was hooked. Cajun boudin is almost a meal in and of itself all wrapped up in a tidy package of pork intestine. If that sounds gross, just know many smoked sausages and bratwurst also have intestines as their casings - and you really don't want to know what all goes inside the casings on most sausages. In this case, ignorance is bliss, promise me. But I have never been one with a weak stomach and have tried and eaten many things that the contents of would make many others queasy. But if you haven't tried Cajun boudin, it is definitely worth a try. The sausage is a mixture of rice, pork organs, pork meat, and a whole host of vegetables and Cajun seasonings. Boudin is great to eat by itself and is equally tasty thrown into a gumbo or etouffee. Cajun cuisine has many culinary offerings to surprise and delight your taste buds but I have to say, boudin is one of my favorites.