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Recipe: Boudin Egg Rolls

Boudin Egg Rolls

Boudin Egg Rolls


One of my favorite things about cooking is the opportunity to fuse ethnic dishes. In this case, it’s the Chinese egg roll and Cajun boudin into Boudin Egg Rolls. I call it Casian cuisine. And man, are they good.

I used boudin straight from Lafayette, but the store-bought kind will probably work as well. In my opinion, the smokier you can find, the better.

Boudin Egg Rolls

Boudin + Egg Rolls = Deliciousness


Ingredients:

  • 1 1/2 cup vegetable oil
  • 1/2 cup chili oil
  • 1 1/2 lb. boudin
  • 10 egg roll wrappers

Directions:

  1. In a Dutch oven or other heavy-bottomed pot, heat oils to 350F over medium-high heat.
  2. Boudin Egg Rolls

    Serve Boudin Egg Rolls with Creole mustard and/or pepper jelly

  3. Remove the boudin from the casing.
  4. Finely chop up casing and add to boudin. NOTE: Adding the casings back in is optional.
  5. Place 2 TBSP boudin in center of each egg roll wrapper.
  6. Wrap from bottom up and then fold the sides in and top down.
  7. Fry until golden brown on all sides.
  8. Drain on paper towels.
  9. Serve with Creole mustard and/or pepper jelly as dipping sauce.

These Boudin Egg Rolls were surprisingly simple to make. There’s not much assembly required once you get the hang of rolling the egg rolls.

I will definitely be adding these Boudin Egg Rolls to my tailgating cuisine repertoire. They are perfect to grab, dip and go. They may just be one of my new favorite appetizers.

 
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Posted by on October 31, 2012 in Appetizers, Cookin', Recipes

 

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Recipe: Boudin Cornbread Dressing

Boudin Cornbread Dressing

Boudin Cornbread Dressing

I’ve been making this dressing recipe for years and it’s always been a hit. However, in the past, I made it without meat. This year, I added boudin and it made it even better.

That said, a meatless version is just as solid of a holiday side. Sometimes I add in some jalapeños, too.

Ingredients:

  • 4 cups cornbread, crumbled
  • 10 slices of bread of your choice, dried and cubed
  • 2 boudin links, casing removed
  • 1 1/2 cup celery, diced
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1 cup onion, diced
  • 1/2 tsp salt
  • 1 tsp Cajun seasoning
  • 1 cup reduced sodium chicken broth
  • 2 eggs, lightly beaten

Directions:

    Boudin Cornbread Dressing

    Boudin Cornbread Dressing

  1. Preheat oven to 325F.
  2. In a large bowl, combine cornbread and bread cubes.
  3. In a large skillet, over medium-high heat, saute boudin, celery, onion and peppers until vegetables are tender. Combine with bread mixture.
  4. Add seasoning, egg and chicken broth.
  5. Spoon dressing into a lightly greased 3-quart baking dish. Bake, covered, for 45 to 50 minutes.
  6. Cut and serve.

When choosing a bread to complement the cornbread, it’s probably best to use white, but wheat will work. Just make sure it’s pretty dry. If you don’t have time to dry the slices, just toast them until well done.

In place of boudin, you can also use sausage in patty form. Just make sure it’s cooked fairly thoroughly while it’s in the skillet.

 
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Posted by on January 12, 2012 in Cookin', Recipes, Sides

 

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Recipe: Boudin Balls

Boudin

Boudin

Being at Boudin & Beer last night inspired me to make some Boudin Balls of my own. For those unfamiliar with Boudin, here’s an article/recipe detailing its history and what it is.

It’s one of the most delicious things we have in Louisiana. You can certainly eat it all alone, but these Boudin Balls make great appetizers or they’ll work as a side to another dish. For this recipe, I used storebought boudin, but feel free to make your own.

Ingredients

  • 2 lbs boudin (removed from casing)
  • 1/2 cup milk
  • Boudin Balls

    Boudin Balls Ready to be Fried

  • 1/2 cup flour
  • Canola oil
  • 4 TBSP Cajun seasoning (such as Tony Chachere’s)

Directions:

  1. Pour oil into medium-deep pot until it runs two inches up the sides of the pot. Warm oil over medium heat.
  2. Mix together flour and Cajun seasoning in a bowl. In another bowl, pour in milk.
  3. Form boudin into 2″ balls and roll one at time in milk, then dredge in flour. Set aside on wax paper.
  4. Once balls are prepared and oil is heated to about 350F, fry boudin balls in the oil about 8-10 or until browned and crisp on the exterior. (Working in batches is best.)
  5. Boudin Balls

    Boudin Balls

  6. Use a slotted spoon to transfer boudin balls onto a paper towels (to drain).

You’ll want to eat these while they’re hot. They make a great side to warm you up in the cool Fall/Winter months. But hurry, they probably won’t last long when you put them out — they’ll be in high demand.

 
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Posted by on November 12, 2011 in Cookin'

 

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