Did they make blood boudin?
No, not at that time. I’ve eaten blood boudin, and from what I understand there’s only one commercial outlet that still makes it, and that’s the Best Stop in Scott, Louisiana; and I was talking to the owner about it and also Bubba Frey, who is going to be here. He’s our local celebrity in making boudin, and they both told me the same thing. The reason the commercial outlets don’t make red boudin or boudin rouge with blood is because, if you do make it, you must have an FDA inspector onsite right there with you. You must supply him with his own office, his own parking spot, and his own bathroom. So it’s very, very expensive if you want to make red boudin. And the reason the FDA inspector is there, from what they told me, is you cannot allow the blood to coagulate. You know, you have to be very, very careful when you’re dealing with blood. —– If somebody comes in here and asks you about the origins of boudin, what is your understanding about that and what would you tell them? Am I gla
No, not at that time. I’ve eaten blood boudin, and from what I understand there’s only one commercial outlet that still makes it, and that’s the Best Stop in Scott, Louisiana; and I was talking to the owner about it and also Bubba Frey, who is going to be here. He’s our local celebrity in making boudin, and they both told me the same thing. The reason the commercial outlets don’t make red boudin or boudin rouge with blood is because, if you do make it, you must have an FDA inspector onsite right there with you. You must supply him with his own office, his own parking spot, and his own bathroom. So it’s very, very expensive if you want to make red boudin. And the reason the FDA inspector is there, from what they told me, is you cannot allow the blood to coagulate. You know, you have to be very, very careful when you’re dealing with blood. — If somebody comes in here and asks you about the origins of boudin, what is your understanding about that and what would you tell them? Am I glad
I did find a recipe for a boudin chip dip that combined the sausage with cream-of yes, that was what i ran in to- lots of stuff about making boudin, but not much 1 lb. of boudin (cajun) sausage; 1/4 c. onion; 1/8 c. cilantro and jalapenos to taste variation: add a little cooked shrimp and/or crabmeat to make gumbo dip.
