Grillable Louisiana Crawfish (or Shrimp) Boudin

[geostriata]

Two additions for this thread.

First, after freezing and thawing, the sausage is so much more firm and sausage-like. Here's an image after grilling:

Look at those cuts and chunks of shrimp! I LOVE to eat my boudin slices, casing intact, with a fork. It also tastes SO much better than the store bought stuff (including Best Stop Boudin), imo.

Secondly, I think if you freeze them first, they'll be firm enough even with fresh ingredients. So I'll definitely do that from now on with this recipe. Fresh green onion and bell pepper in sausage simply tastes better.

 

[DougE]

I'd be all over a plate of those!

 

[BrianGSDTexoma]

Not only does the sausage cut as expected, but it's absolutely delicious. This a real gem.

This going to the top of the list. Order some soup but wont get here until after aug 10. I will get veggies dehydrated while waiting.

 

[geostriata]

This going to the top of the list. Order some soup but wont get here until after aug 10. I will get veggies dehydrated while waiting.

I know! It's so hard to find cream of shrimp soup! I had to order mine as well!

 

[BigEazy]

After all of that hard work, I'm glad to see you ended with happy delicious results. I would love to try your shrimp boudin, I love that stuff.

Just wanted to add a quick word on what I have learned about boudin / casing. Growing up my mom worked for a local cajun restaurant. Through time the owner would share things with her about his process. He told her the secret to great boudin was to steam it for moist / texture results (when not trying to pan sear, smoke etc.). I share this to say, his boudin links were never tied, it always had extended casing ends (about 3" tail will leave about 1-1 1/2 after cooked) . His links links were twisted but were not twisted to make the casing very tight, is was easy to smush with your fingers. Through learning by trial and error, I found the casing shrinks when cooked and take away some of the rubber texture. If twisted or tied, you need to poke holes with a toothpick every couple inches prior to cooking, this allows for pressure / steam to slowly escape while cooking and do not over stuff. Lower temperature will also assure minimum burst during cook, my best results have been 175°-180°, I cook 15-20 minutes. I use the same temp when i smoke links. When cutting to serve, never cut until after it is heated to eat. If cut, then heated, it will extend beyond the casing. I know all of this does not apply to some of the results you were wanting to achieve, but it may help through some of your trials you mentioned.

Keep making and posting as you go, I love getting new ideas

See that's how I've always did mine too but the way he's doing it, I can honestly say sounds great! I'm going to try it next batch I do. Great post.

 

[geostriata]

See that's how I've always did mine too but the way he's doing it, I can honestly say sounds great! I'm going to try it next batch I do. Great post.

I love it! It's a little like the difference between arancini (grillable version) and risotto (traditional LA boudin). The risotto is creamy and that's delightful, but the firmness and cohesion of the arancini is also nice. You can also eat it with a fork.

As someone who likes the taste/mouthfeel of Maillard-reacted grilled casings, it's extra enjoyable. Also nice to not have to toss anything slimy after eating it. :)

 

[checkdude]

Wow! I sure admire your perseverance in perfecting your process. I love boudin and made it several times and your version is very appealing. Hope you don't mind me using it to make my version. Thank you so much for sharing.

 

[geostriata]

Wow! I sure admire your perseverance in perfecting your process. I love boudin and made it several times and your version is very appealing. Hope you don't mind me using it to make my version. Thank you so much for sharing.

Not at all! I love to share, and feel free to post what you thought. I'd love to hear what you feel worked or didn't work. It helps us all make it even better :)

 

[BrianGSDTexoma]

Secondly, I think if you freeze them first, they'll be firm enough even with fresh ingredients. So I'll definitely do that from now on with this recipe. Fresh green onion and bell pepper in sausage simply tastes better.

Getting ready to make this. Sounds like you think using fresh veggies will work. If using fresh would you just go by the weights in the original recipe?

I went back and took the weight from your previous recipe and added the celery back in. One says dry cooked rice and the other says cooked rice? I guessing this is 200g after it is cooked?

 

[geostriata]

Getting ready to make this. Sounds like you think using fresh veggies will work. If using fresh would you just go by the weights in the original recipe?

I went back and took the weight from your previous recipe and added the celery back in. One says dry cooked rice and the other says cooked rice? I guessing this is 200g after it is cooked?

The rice is cooked. Since you can cook your rice so that it ends up "wet", I was saying you wanted fairly dry rice (like sushi texture). So when you cook it, if it appears a bit wet, I'd let it evaporate a bit before you use it. Or possibly even use day-old rice (as is done for recipes like pork fried rice).

The key is that you don't want the rice causing your moisture to go up too much.