Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Found this in the Times-Picayune archives. They wrote, " Chef Donald Link says boudin, the rice-and-pork Acadian staple that is at once side dish, snack, breakfast, lunch, dinner and beer accompaniment, is his favorite thing in the world to eat. He's been perfecting this recipe for "the king of Cajun food" for years, and it's in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana."" Note: To eat fresh, hot, poached boudin, bite into the link and use your teeth and fingers to pull the meat gently out of its soft casing. (The casings are eaten only when the boudin is grilled or smoked, and they become crisp.)
Units: US | Metric
Serving Size: 1 (2976 g)
Servings Per Recipe: 1
The following items or measurements are not included: