I used to work with a few of 'dem "Coonazzes", Good people! (even though a couple had spent most of their adult life behind bars and I question if they were let out or broke out
There favorite pastimes were eating, drinking and fighting! About once a month they would make a road trip back home and come back with a months worth of supplies. I mean that they would put on a Cajun feast that was unbelievable! And after the feast? Well, fist fighting of course!
I eat a link of boudin every Monday morning even if I am not hungry. It is one of my favorite cajun foods. I've had shrimp, crawfish, blood, smoked, and regular boudin. So far my favorite is the regular follow by smoked. The better boudin I've found usually always comes from the Acadiana area.
I made about 20# of boudin blanc tonite. I haven't smoked it yet. My son was in a hurry so we couldn't get it in the smoker quick enough. I had to settle for smoked quail I got last season, wrapped in bacon and a load of ABT's along with some elk brat's we also made..
All dipped in some homemade spicy mustard and chased with some cold beer.. Didn't have any homemade sauerkraut this time around. Guess it's time to get some fermenting in my wife's closet again. She got so mad at me the last time, she threw out my fermenting bucket. She had NO IDEA I have about 6 more..lol
I make special trips down home just to get boxes of the stuff. I stay away from the blood stuff. Not my cup of tea. You're right about one thing tho. The acadiana area makes the best boudin running as far as I'm concerned.
Speakin of...I've got some boudin in the freezer..I guess I'll be sticking that out on the smoker tomorrow. :)
There's a huge oriental market about 30 miles away from my house that sells "all" kinds of pork products. That's where I get my pork liver for making boudin. I picked up some pork bellies the other day for bacon. They even sell pork bungs but those won't be hitting my smoker anytime soon!
Who would buy those for consumption unless they were starving..yuck! I saw better cuts of pork that were cheaper..
It's hard to beat smoked boudin. The only out of the package store bought that I have found worth anything is http://www.djsboudain.com/index.cfm . The green label isn't bad. But thats all I've been able to find in stores anymore. The red label though will get you sweatin. I love it with my steaks. I usually throw a couple links on when grilling and then cut it out of the skin and onto the plate next to the steak. When the steak juice runs into it...ahhh good stuff.