I Have A Dream


I have a hard time understanding someone being prejudice towards a certain race or creed.  Don’t get me wrong, those who know me know that I am extremely prejudice, but I don’t discriminate.  I just don’t care for people. 

Well, it appears prejudism runs deep in our Twisted family.  The other day, I was making one of my Cajun classics, when Siete comes in ranting and raving about how she hates Cajuns.  I don’t mean dislike or just don’t care for, I mean out and out hatred.  Seems that husband number three (Vermilion Parish Cajun) ran off with a hussy at the local bar and left her to take care of the kids and the….well you know, blah, blah, blah.  Without wading too deep into shallow waters of her mind, I quickly changed the subject and asked her to try the boudin I was making……well it appears Cajun cuisine left an even worst taste in her mouth than her ex-husband…..”Those ?*!@##@^&, sons a bitches are a bunch of ?>(&^%^#@ and can’t cook for the life of them.  Cajun food is nothing but a bunch of pig lips and assholes, much like Tres”.  Well then, there will no dinner for you. 

I too have met a few Coon Asses I didn’t care for (1992 LSU vs A&M, Tiger Stadium) bunch of nasty Cajun MFers; but, generally speaking, I have found most Canjuns to be quite hospitable and quick to welcome any and all.  Show up unannounced and most Cajuns will go out of their way to make sure you are well fed, well served and of course, well entertained…….make mine a brown water please.

As you may recall from “A Former Life”, other than drinkin, there are few things Cajuns take more serious than their cooking.  And if you have ever tried to cook real Cajun cuisine, you know it is an art form.  Now before I go much further, I must dispel Seite’s illogical and unsubstantiated opinion:  Sure, deep in the Louisiana swamps and bayous, pig snouts, pig ears, and a few bung holes do make it to the dinner table, but if you have ever had good, traditional Cajun cuisine, you know it’s about good, quality ingredients; big, bold flavors and generous, hearty portions. 

Probably one of the most misunderstood and underrated of all Cajun dishes would have to be boudin (pronounce “boo-dan”).  Traditionally found in southern portions of Louisiana, boudin is a flavorful sausage that is the heart and soul of this region.  From Gueydon to Opelousas, boudin can be found in every restaurant, gas station and/or road side stand along I-10.  

“Billy Ray’s” Boudin

2 lbs pork butt, cubed

½ lbs pork livers *

2  stalks celery,

1 medium yellow onion, chopped

1 bell pepper, chopped

2 jalapenos, seeded and diced

4 cloves garlic, minced

3 t  Hell Bitch Cajun Seasoning

2 green onions (tops only), chopped

½ c flat-leaf parsley, chopped

2 c  cooked rice

1 t  white pepper

Salt, pepper cayenne to taste

* If you can’t find pork livers, chicken livers are a good substitute.

Place the pork shoulder, celery, onion, garlic and bell pepper into a large pot. Cover with water, bring to a boil, then reduce heat and simmer for 1 hour. Next, add pork livers and continue to simmer for 45 minutes to 1 hour or until the pork is tender.

Strain the meat and vegetables, reserving the stock for later use. Place meat and vegetables in a food processor and pulse for a coarse grind. Once ground, place meat and vegetables in a bowl and add cooked rice, jalapeños, Cajun seasoning, white pepper, green onions and parsley. Stir in 1 cup of the reserved stock and combine until the filling is moist and slightly sticky. If it appears too dry, add more stock. Taste and adjust seasonings, adding salt, pepper and cayenne.

At this point you have two options: make sausage or make boudin balls

Boudin Balls:

If you do not have a sausage stuffer, you can roll it into golf ball-sized balls, dip into finely crushed crackers or bread crumbs and fry in 350 degree oil for 2 minutes or until brown to make boudin balls.

Sausage Stuffing:

Hog casings are purchased by the hank, which will approximately 100 pounds of sausage.  The smallest quantity I have found at the butcher or specialty meat shop is half of a hank, which is more than enough for this recipe.  Rinse outside of the casing and soak in water for approximately 30 minutes to soften and remove salt preservatives. Remove from water and rinse thoroughly, both inside and outside.  Lightly oil the stuffing horn on your sausage stuffer with vegetable oil.  Tie a knot at one end of the casing and take the open end and gently slide the entire casing onto the horn, leaving the knot plus an additional 5 inches hanging off the end of the horn.

Place sausage filling into the feeder and push through until it starts to fill the casing. Slowly fill casing to not to break.  Once casing is filled, pinch it every 6 to 8 inches and then twist several times. Repeat until all sausage is made into link.  Once finished, you can cut the casing at the not to form individual sausages.

Before boiling or grilling, poke holes into the casing to keep the sausage from bursting.  You can either poke the boudin in boiling water or grill it over medium-high heat for 10 to 15 minutes or until sausage filling is warmed throughout.

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About TheTwistedEpicurean

Culinary BullSchit Artist View all posts by TheTwistedEpicurean

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