Boudin Maque Choux

Fresh Boudin

      Of course this won't be the last Cajun recipe you'll see this winter.  I recently discovered I had an unknown hidden pack of Boudin stashed away among the other freezer inhabitants.  For those not in the 'Cajun Mainstream' Boudin is a Cajun sausage made usually with pork, a variety of spices, and rice.  I have had it with crawfish stuffing which is also quite tasty.  There are so many things I could make with this, but I have a hankering for a dish that 'can go either way'...….side dish or main course.  The addition of Jalapeno pepper is completely up to you, but I tend to add Hatch Green Chiles instead.  Just a personal preference.  Of course, this is always good served with cornbread or even garlic bread.

8 ears of corn shucked (or the equivalent kernels)
4 Tablespoons olive oil, I always use Extra Virgin
1 pound Boudin, cut into 1" rounds (slice this when cold, requires a SHARP knife, it can fall apart)
1 onion, chopped small
1 red bell pepper, sliced and chopped
1 Tablespoon garlic (here I might go overboard)
1 1/2 cups cream
8 medium green onions, slice on the bias
4 Jalapenos (or your choice) sliced
salt and pepper to taste

Corn is simmerin'....time to sous cheff the rest

Simmerin' Boudin

      Preheat oven to 425.  Brush corn kernels with oil and season with salt n pepper. Braise in hot skillet for about 30 minutes or until tender.  In a large enameled casserole pot add the oil and place over medium heat.  Add the Boudin and simmer thoroughly while stirring till lightly crisp, about 5 minutes.  Add the pepper and onions and simmer 5 minutes.  Add the corn kernels and garlic.  Cook, stirring occasionally for 3 minutes.  Add the cream, cover and simmer, stirring occasionally until the cream thickens and coats the corn, about 8 minutes. Add the green onions and hot peppers, season accordingly.

Boudin Maque Choux w/cornbread

"The four seasons in your year are crawfish, shrimp, crab, and King Cake" 

Laura Teague

WiFi courtesy of Verizon MiFi