a touch of Cajun food
On my way back from Ashland, I had to do some quick library research at UC Davis, so that also gave me time to stop at Pedrick Produce, a barn of a place by a rural freeway exit on the way back from Davis. I've been there before; besides produce they have lots of bagged bulk candy (chocolate-covered pretzels, that sort of thing) and nuts.
On a previous visit I'd discovered what I hadn't noticed before that, a wall of hot sauces, including mango sauces that are not paired with habanero, which drowns out the mango taste. And on this visit in a corner I found a case with cajun food, which really sparks my interest. I bought a couple packages of a brand of jambalaya rice mix I hadn't seen before, which has a really interesting recipe (don't use chicken broth; instead, make broth by boiling the chicken pieces that you'll later cut up and put in the mix, then add a can each of french onion soup and cream of celery soup). I bought a pound of andouille sausage - again, a brand I didn't know - to put in the jambalaya.
And they had boudin. I've only ever seen that on restaurant menus and fresh in meat shops in cajun country itself, never packaged and never so far from home. But I really like the stuff and was delighted to get some. I'll have to venture up to Pedrick's a lot more often.
Boudin is classed as a sausage, because it comes in a sausage casing, but it isn't really. It's a loose mixture of meat (usually pork, though I've had crawfish boudin) and rice, stuffed into the casing. When I've had it before, it's boiled or poached, and the casing is too tough to eat. You cut it open and scoop the filling out.
But a thorough discussion online of how to cook it offered me another method: pan-frying. Fry it at medium heat in a little olive oil until brown, and it's crisp. I found that 9 minutes got it brown and caused the ends of the casing to pop open and the filling to spill out a bit. I flipped it over and ran it 9 minutes on the other side, and not only was it fine, but the casing was crisp and edible. Ate it with a little of the leftover jambalaya I'd made from the mix. And very satisfied with my lunch was I.
Wikipedia says there are various forms of boudin, but in cajun country there is just the one kind, with only the meat variable. Wikipedia further suggests that it's akin to the British dishes of black pudding and white pudding, but the cajun variety certainly isn't; it's totally different, both in ingredients and how it's put together.
I don't know how to pronounce boudin. When I was in cajun country, what I heard the natives say was "boo-dan." But when I tried to say "boo-dan," they couldn't understand what I meant.
On a previous visit I'd discovered what I hadn't noticed before that, a wall of hot sauces, including mango sauces that are not paired with habanero, which drowns out the mango taste. And on this visit in a corner I found a case with cajun food, which really sparks my interest. I bought a couple packages of a brand of jambalaya rice mix I hadn't seen before, which has a really interesting recipe (don't use chicken broth; instead, make broth by boiling the chicken pieces that you'll later cut up and put in the mix, then add a can each of french onion soup and cream of celery soup). I bought a pound of andouille sausage - again, a brand I didn't know - to put in the jambalaya.
And they had boudin. I've only ever seen that on restaurant menus and fresh in meat shops in cajun country itself, never packaged and never so far from home. But I really like the stuff and was delighted to get some. I'll have to venture up to Pedrick's a lot more often.
Boudin is classed as a sausage, because it comes in a sausage casing, but it isn't really. It's a loose mixture of meat (usually pork, though I've had crawfish boudin) and rice, stuffed into the casing. When I've had it before, it's boiled or poached, and the casing is too tough to eat. You cut it open and scoop the filling out.
But a thorough discussion online of how to cook it offered me another method: pan-frying. Fry it at medium heat in a little olive oil until brown, and it's crisp. I found that 9 minutes got it brown and caused the ends of the casing to pop open and the filling to spill out a bit. I flipped it over and ran it 9 minutes on the other side, and not only was it fine, but the casing was crisp and edible. Ate it with a little of the leftover jambalaya I'd made from the mix. And very satisfied with my lunch was I.
Wikipedia says there are various forms of boudin, but in cajun country there is just the one kind, with only the meat variable. Wikipedia further suggests that it's akin to the British dishes of black pudding and white pudding, but the cajun variety certainly isn't; it's totally different, both in ingredients and how it's put together.
I don't know how to pronounce boudin. When I was in cajun country, what I heard the natives say was "boo-dan." But when I tried to say "boo-dan," they couldn't understand what I meant.