Pepe, you got any good variations on this (see the link)? Or are you an oyster purist?
A friend of mine just returned from a New Orleans visit. He purchased a couple cases of some creole-style sausage while down there as well. Damn good stuff. I can't think of the name off hand, but perhaps it's spelled "boudain," or something along that order. I likely butchered the spelling.
Cajun-creole-New Orleans-style food is good to make and eat in February Dakota.
Monday, February 02, 2009
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4 comments:
Yeh, boudin is really good and the best is out of the West Indies. Very spicy. it's all pig blood though. Haram!
Take a look at this recipe, Pepe.
You ever make boudin yourself? If so, any tips?
I'm afrai I am not much of a cook - regrettably.
Here's a recipe for the West Indian version. There is no comparison.
Okay, I'll roll this recipe into the mix and follow the West Indian version.
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