Thought I would post my recent seafood boudin making session
I tend to clean out the freezer and buy cheaper ingredients when I am going to spice it up and grind the devil out of it so if you want to use better it’s certainly ok with me.
About 3 lbs of paella mix from Sams left over in the freezer
10 lbs shrimp peeled and smoked the day before
5 lbs catfish nuggets smoked the day before and “peeled”
5 lbs Chinese crawfish tails meat ( I’d rather LA tails but like I said)
3 lg yellow onions sliced
3 lg handfuls of chopped green onion from the garden
4 lg tablespoons of minced garlic
5 lbs raw rice Steamed
I sweated the yellow and green onions in a large covered Magnalite then added the frozen Paella mix and garlic when the onions become soft. After the Paella cooked down I added the still frozen crawfish tails. I added the smoked catfish nuggets when a good bit of juice had been pulled and waited until just a couple of minutes before turning off the heat to add the smoked shrimp.
Let everything meld together and cool a little bit, tightly covered.
When still warm but cool enough to work with I drained the seafood and used the liquid as a base to steam my rice.
As the rice was steaming I ground the seafood through a 3/8 plate.
The rice finished up and I took it off the heat to let it rest a couple of minutes but I made the mistake of tasting it. Ended up having a big bowl of rice and glass of wine for dinner
After dinner I mixed together the meat and all but about 1/5 of the cooked rice, final seasoning with salt, cayenne, oregano, parsley, and thyme and let the mixture cool. I can definitely taste the smoke from the shrimp and catfish.
At this point you could serve it as seafood dirty rice, add a bit more pepper to it and call it Jambalaya, or use it to stuff some bell peppers and mirlitons,
The stuffing went in the refrigerator overnight.
Think it’s time for another glass of Merlot and a bowl of the boudin stuffing.
When I started stuffing the next morning I realized the mix had dried a bit too much so I had to add a couple of cups of water. Would have used chicken or seafood stock if I had been properly prepared.
Ground Seafood
Flavored Rice
The stuffing ready to go in Refrigerator
Stuffing
Final product
I tend to clean out the freezer and buy cheaper ingredients when I am going to spice it up and grind the devil out of it so if you want to use better it’s certainly ok with me.
About 3 lbs of paella mix from Sams left over in the freezer
10 lbs shrimp peeled and smoked the day before
5 lbs catfish nuggets smoked the day before and “peeled”
5 lbs Chinese crawfish tails meat ( I’d rather LA tails but like I said)
3 lg yellow onions sliced
3 lg handfuls of chopped green onion from the garden
4 lg tablespoons of minced garlic
5 lbs raw rice Steamed
I sweated the yellow and green onions in a large covered Magnalite then added the frozen Paella mix and garlic when the onions become soft. After the Paella cooked down I added the still frozen crawfish tails. I added the smoked catfish nuggets when a good bit of juice had been pulled and waited until just a couple of minutes before turning off the heat to add the smoked shrimp.
Let everything meld together and cool a little bit, tightly covered.
When still warm but cool enough to work with I drained the seafood and used the liquid as a base to steam my rice.
As the rice was steaming I ground the seafood through a 3/8 plate.
The rice finished up and I took it off the heat to let it rest a couple of minutes but I made the mistake of tasting it. Ended up having a big bowl of rice and glass of wine for dinner
After dinner I mixed together the meat and all but about 1/5 of the cooked rice, final seasoning with salt, cayenne, oregano, parsley, and thyme and let the mixture cool. I can definitely taste the smoke from the shrimp and catfish.
At this point you could serve it as seafood dirty rice, add a bit more pepper to it and call it Jambalaya, or use it to stuff some bell peppers and mirlitons,
The stuffing went in the refrigerator overnight.
Think it’s time for another glass of Merlot and a bowl of the boudin stuffing.
When I started stuffing the next morning I realized the mix had dried a bit too much so I had to add a couple of cups of water. Would have used chicken or seafood stock if I had been properly prepared.
Ground Seafood
Flavored Rice
The stuffing ready to go in Refrigerator
Stuffing
Final product