Three weeks eating anything "Cajun" in the cities of Ruston, Alexandria, Lafayette, Houma, Beau Bridge, and Avery Island and other smaller towns in Louisiana is the life. All I had time for was eating and going to music and food festivals and football games. Making one forget where your home is located is very easy with the aroma of good Cajun foods and the associated music of which you don't hear any place else in the World. The wash board and fiddle sounds make me just stop and tap my foot and get a jog in my step. That is tough with an air bottle around the neck.
|Looking for pork chop sandwiches, beef jerky, smoked meats, specially sausages, cracklin, stuffed chicken, chili dogs, or just a simple plate lunch, you can find these delicious dishes in any of the above cities, but the best dish of all is the "BOUDIN" combinations.||Lafayette is the indisputable center of the Boudin country which holds an annual Boudin Cook Off each October. Each stop in the area you find many varieties and unique ways they make this dish. You will not find one central recipe, for each butcher makes boudin their way.|
But don't settle on one dish when you head off the beaten path in search of Cajun food. The chefs there are always working their magic baking, smoking, frying or pouring. Their foods found in Southern Louisiana, and boudin traditionally are made with pork, rice and various vegetables, like green onions.
Some of the boudin that made it way on to my plate contained these different mixture: crawfish, pork with white or brown rice, pork that is hot, spicy, bland, or medium, shrimp, alligator, crawfish, or mixture of sea foods like fish, oysters, clams, or squid. If it looks good, eat it.
|The 2012 Boudin Cook-Off had these winners: 1. Traditional.||I ate at Nu Nu's who placed third. 2. Specialty. Cochon in Lafayette placed second. They also got some of my money. 3. Unlinked. Nu Nu's placed second and Deano's Pizza and Johnson's Boucaniere placed third. I ate also at the above places. Finally the final group, 4. People's Choice. Nu Nu's was in second place. T-Boy's of Mamou won all the different classes of boudin. Missed that place. Got close, I ate at T-Coons.|
The other participants that I visited are Chops Specialty Meats, Broussard's, and Don's Specialty Meats. But just don't settle on one dish when you head off the beaten path in search of being the ultimate foodie. All these boudin places are in Lafayette.
To make just 2 1/2 dozen boudin sausage balls use these ingredients:
|1.||1 1/4 pounds pork but, cut into 1-inch cubes.|
|2.||1/2 pound pork liver, rinsed in cool water.|
|3.||1 quart water|
|4.||1/2 cup chopped yellow onions.|
|5.||1/4 cup chopped green bell peppers.|
|6.||1 teaspoon chopped garlic.|
|7||2 teasp. salt.|
|8.||1 teaspoon cayenne.|
|9.||3/4 teaspoon ground black pepper.|
|10.||1/2 cup finely chopped parsley leaves, plus extra for garnish.|
|11.||1/2 cup chopped green onion tops, (green parts only).|
|12.||3 cups cooked medium-grain rice.|
|13.||6 cups vegetable oil, for frying.|
|14.||1 cup all-purpose flour.|
|15.||2 tablesp plus 1 teaspoon of Cajun seasoning of your choice.|
16. 2 large eggs.
17. 2 tablespoons water.
18. 1 cup fine dry bread crumbs. and
19. Creole tartar Sauce.
Have a Happy