CAJUN REMOULADE
Cajun remoulade is a zesty condiment that's simply irresistible! Make this recipe for dipping appetizers, sandwich spread or po boy sauce!
Provided by Kevin Is Cooking
Categories condiments
Time 40m
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a small bowl. Refrigerate for flavors to meld, at least 30 minutes. Keeps well for 5 days covered and refrigerated.
Nutrition Facts : Calories 131 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAJUN BOUDIN
Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat.
Provided by Christy Lane
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 3h30m
Yield 18
Number Of Ingredients 17
Steps:
- Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
- Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
- Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
- While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
- Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 188 calories, Carbohydrate 20 g, Cholesterol 63.8 mg, Fat 6.6 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 2.4 g, Sodium 550.9 mg, Sugar 1 g
BOUDIN BALLS & SPICY CREOLE DIP MY WAY
For those that may not know what Boudin is, it is pork sausage made with rice and seasoning usually stuffed into a casing. No two boudin ball recipes are alike. This one was quite tasty! When you bite into one, the outside has a bit of spice with a crispy texture. The inside is soft with a savory pork flavor and a hint of...
Provided by Teresa Horn
Categories Other Snacks
Time 1h15m
Number Of Ingredients 26
Steps:
- 1. In a bowl, add the mayo and mustard; whisk till mixed well. Add the garlic and cayenne, whisking very well. Cover with a lid and store in the fridge so the flavors will marry together.
- 2. In a large bowl, cut the casings off of the boudin and take out the sausage within. Throw away the casings. Add the eggs, flour, garlic, and parsley mixing well; set aside. If this mixture still looks real moist, you can add more flour, a little at a time, until it takes on a thick consistency. Wash hands thoroughly.
- 3. In a pie dish, mix the ingredients for the seasoned flour whisking well; set aside.
- 4. In a small bowl, whisk together the ingredients for the egg wash making sure they are blended well; set aside.
- 5. In a pie plate, whisk together all the ingredients for the bread crumb coating; set aside.
- 6. With damp hands, shape the boudin into balls the size of unshelled walnuts, about 2 tablespoons each. Make sure they are tightly packed. You might have to squeeze some moisture out of them and that is fine. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the bread crumbs, turning to coat them evenly. You will need to rinse off your hands after every 2 or so boudin balls but it is so worth the time.
- 7. Transfer the boudin balls to a greased baking sheet and refrigerate for at least 1 hour or up to overnight.
- 8. Pre-heat corn oil in a deep fryer to 350°F. Line a baking sheet with paper towels. Using a slotted spoon and working in batches, slide the balls gently into the oil and fry until a dark golden brown. Remove from the oil and drain on the prepared baking sheet. Let them cool before serving.
- 9. Serve the boudin balls hot or warm, with the Creole dipping sauce alongside. Hope you enjoy these treasures as much as we do. ;)
FRIED BOUDIN BALLS WITH REMOULADE SAUCE
Steps:
- Gather the ingredients.
- In a bowl, add the mayonnaise, Creole mustard, ketchup, lemon juice, celery, green onion, parsley, cayenne pepper, and black pepper.
- Blend well. Cover and refrigerate while you prepare the boudin balls.
- Gather the ingredients. Preheat the oil in a deep fryer or large heavy bottom pot to about 360 F.
- Remove boudin from the casings and crumble.
- Shape the boudin into 1 1/2-inch balls. The heat from your hands will help hold them together. If they stick, moisten your hands slightly. Fill one small bowl with flour, another with eggs, and a third with breadcrumbs.
- Coat each ball with flour.
- Then coat with the beaten egg.
- Then gently roll in the bread crumbs to coat thoroughly. You'll need to rinse your hands several times as you prepare the boudin balls.
- Fry the balls, two at a time, in the hot oil until golden brown. Set on paper towels to drain while frying subsequent batches.
- Serve with the remoulade sauce or with Creole-style mustard. Enjoy!
Nutrition Facts : Calories 588 kcal, Carbohydrate 24 g, Cholesterol 111 mg, Fiber 1 g, Protein 11 g, SaturatedFat 7 g, Sodium 538 mg, Sugar 2 g, Fat 50 g, ServingSize 6 servings, UnsaturatedFat 0 g
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