Poochie Posted October 4, 2015 Report Posted October 4, 2015 First, I cooked the boudin to bring to my Dad's house Monday and some jalapeño chicken burgers for lunch yesterday. Then I put the beef ribs on. I decided to cook them in a foil pan. They were nice and tender but I think the pan takes some of the smoke flavor away. They were still good but not as good as the ones I've cooked without the foil pan.
MacKenzie Posted October 4, 2015 Report Posted October 4, 2015 That would make an awesome breakfast right at the moment.
PRippley Posted October 4, 2015 Report Posted October 4, 2015 More details about the jalapeño chicken burgers, please Poochie!
tony b Posted October 4, 2015 Report Posted October 4, 2015 NIce cook, Poochie! What style of boudin do you like - pork, chicken, crawfish??
Poochie Posted October 4, 2015 Author Report Posted October 4, 2015 PRippley, it's just ground chicken, seasoning of your choice, and sliced jalapeños. A few bread crumbs hold it together. Tony, I like the old fashion pork boudin.
tinyfish Posted October 4, 2015 Report Posted October 4, 2015 It all looks good one cook better than the next.
kjs Posted October 4, 2015 Report Posted October 4, 2015 I love Cajun food. You folks in LA sure enjoy life. This looks great.
bosco Posted October 5, 2015 Report Posted October 5, 2015 I am going to make boudin this winter. I did andouille sausage last year for my jambalaya dish. Very good stuff
tony b Posted October 5, 2015 Report Posted October 5, 2015 Cool, Poochie! I like just about all of them, but they have to have some kick to them!
