Boudin via the "Jerky Cannon"

[Surfinsapo]

Made more Boudin with a cool contraption I bought at Academy yesterday....This Boudin was pork tenderloin minus liver. It is awesome. I smoked it with hickory and then toasted them in the oven on 350 until the casings got crispy...

<--- Link to full video

[NewBQ]

I get the feelin you like "Boudin"

[Big Ed]

Tenderloin! thats some high dollar boudin. Im going to try to make some.I have one of those jerky cannons.

[Surfinsapo]

Tenderloin! thats some high dollar boudin. Im going to try to make some.I have one of those jerky cannons.

It is on sale at HEB right now.. I'll get a Butt next time when I make a giant batch.. that Tabasco habenerro sauce rocks!!

[tex_toby]

Nice video, SS! I am going to give that a try. I love boudin, but it sure is expensive to buy at the store. I want to try some shrimp and/or crawfish in my boudin. Do you think it would work best to use raw shrimp when you stuff it, or should you go ahead and boil it? I mean, it's going to cook fast on the smoker anyway. I wouldn't want it turning all rubbery. I've never made sausage of any kind, but your video gives me the confidence to give it a try. Only concern is the jerky gun I already have. It doesn't have a sausage stuffer end, but rather a flat nozzle for flat jerky sticks or a small tapered tube end for skinny tubular jerky sticks. I'll have to see what I can rig up. Anyway, thanks for taking the time to show those of us who are a little green on the subject. It is appreciated. I enjoy all of your videos - keep up the good work!

tex

[JamesB]

Looks really good! I like the idea of liver-less boudin.

[JaCK2U2]

Looking good! Boudin seems to be gaining in popularity!

[Surfinsapo]

Nice video, SS! I am going to give that a try. I love boudin, but it sure is expensive to buy at the store. I want to try some shrimp and/or crawfish in my boudin. Do you think it would work best to use raw shrimp when you stuff it, or should you go ahead and boil it? I mean, it's going to cook fast on the smoker anyway. I wouldn't want it turning all rubbery. I've never made sausage of any kind, but your video gives me the confidence to give it a try. Only concern is the jerky gun I already have. It doesn't have a sausage stuffer end, but rather a flat nozzle for flat jerky sticks or a small tapered tube end for skinny tubular jerky sticks. I'll have to see what I can rig up. Anyway, thanks for taking the time to show those of us who are a little green on the subject. It is appreciated. I enjoy all of your videos - keep up the good work!

tex

Thanks Tex. I would cook all the ingredients of a seafood boudin. I wouldn't smoke it either. I think that would over power the crawfish and shrimp. Also, do you have a Academy sporting good near? If not I can pick you up a sausage stuffer for your jerky cannon and mail it to yall. Here's a good boudin recipes using the meats you mentioned.

Crawfish Boudoin (Boudin)


Makes: 10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Ready In: 1 hour, 5 minutes

Boudin, one of the more popular Cajun delicasies which can be purchased from just about every supermarket, convenience store and restaurants, is basically a rice dressing stuffed in casing. Take your favorite meat, most popular are pork, crawfish and shrimp, add seasonings and rice, stuff it all in a sasuage, add a soda or beer and you have a great Cajun lunch or supper.

Ingredients
2 pounds crawfish tails cooking oil for sautéing
4 large onions chopped 1/8 cup flour
1/2 small can tomato sauce salt, black pepper, red pepper to taste
water 8 cups cooked rice
1/2 bunch fresh parsley chopped fine 1/2 bunch fresh green onions tops and all chopped fine
2 -3 shallots chopped fine garlic powder optional

Directions
Sauté crawfish tails in oil, stirring occasionally. Add onions and garlic powder and shallots; let fry 5 minutes when cooking the onions. These items add extra zest and great taste to the boudin. Add flour and mix well. Pour in tomato sauce, salt, both red and black pepper. Simmer for 5 minutes. Add water and cook about 25 minutes. (You will need to add enough liquid that when you add the rice, your mixture will still be moist.) Add cooked rice and stuff into hog casing or make boudoin balls. (The casing should be soaked in water to regain the elasticity and to remove the excess preservative salt prior to stuffing.) Hog casings are purchased by the hank. A hank will stuff 100 pounds of sausage. The smallest quantity sold at a butcher or specialty meat shop is half of a hank.) Drop in boiling water and simmer 10 minutes. Ready to eat!
Add onion tops and parsley to the rice and crawfish mixture before stuffing. Shrimp could be substituted for the crawfish.)
May be frozen before cooking. (To cook, thaw out completely. Pour water in a pan, bring to boiling, add boudoin and cook 10 minutes.)

[tex_toby]

I do have an Academy 5 min away, but I'm just not sure that they have an attachment for the brand of jerky gun I have (see pic). I bought min at Gander Mountain.



That said, Father's Day is coming up, so a meat grinder/sausage stuffer might fit right in line.

At any rate, I'm ready to give it a shot!

tex

[Surfinsapo]

Try it with that tip anyway.. Casings stretch bigtime

[Big Ed]

Hey sapo,do you still have taste buds after all that habanero sauce.

[Surfinsapo]

Hey sapo,do you still have taste buds after all that habanero sauce.

Yeah, But I had to eat a gallon of ice cream afterward....

[Bluz]

Hey Surf I've got some Habenero sauce I brought back from Mexico recently, how much would you add to something like a pot of beans? Never used it myself. and i am sure there is a point that is is delicious, and a point that is mind altering Hot.
Thanks or

[Surfinsapo]

Hey Surf I've got some Habenero sauce I brought back from Mexico recently, how much would you add to something like a pot of beans? Never used it myself. and i am sure there is a point that is is delicious, and a point that is mind altering Hot.
Thanks or

A pot of beans I would start off with about 2 table spoons they add more if needed. Be careful