Boudin

we steam it in a steamer basket or in a rice cooker. it is already cooked; you are essentially just heating it up.

Buy some charcoal and throw them on the pit. My absolute favorite


It is already cooked so just wrap it in a moist paper towel and toss in the microwave or steam it in a pot.

Steaming is the traditional way, but I've taken at least some time to reheating it in the oven slowly. Crisps up the casing which I like.

quote:

---

Yeah, I just went home and tried the microwave. Big rubbery mess

---

i don't like the microwave. i find it dries out the boudin and has a tendency to explode. much prefer simply steaming it. i've never done it in the oven or on the grill but, then again, i prefer the skin to be tender rather than crispy.

man, I tried steaming it. Muchos Gracias. That shite came out awesome. Anyone ever heard of Don's in Carencro I guess? It is from there and I recommend it.

glad it worked out; because of all this talk about boudin, i pulled some out of the freezer to eat tonight.

quote:

---

Sorry, I've never actually been the one to cook this stuff before. It does look cooked I guess.

---

Most places boil the meat before stuffing it now and add oil back to the stuffing so that it is not dry. Some small towns still have stores that make it the old way and the meat is stuffed in the casing raw then boiled for about hour before serving. I still use the recipe that my grandmother use to sell at her store and IMO the meat comes out way better the old way.

Dons

quote:

---

I still use the recipe that my grandmother use to sell at her store

---

wanna give that away?