CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Finally got around to making the boudin last Sunday. This is the first time we've made it, so I stuck with Emeril's recipe. I did sub poblano chilis for the green bell called for. I saved some bulk for Boudin balls and stuffed the rest into natural casings.
Here is some that I poached.
Fresh stuffed.
These I'll probably grill. There is room for experimenting with his recipe or trying another.
Here is some that I poached.
Fresh stuffed.
These I'll probably grill. There is room for experimenting with his recipe or trying another.