Boudin Mac n Cheese Goulash

      NOTE:  For those who do not know, Boudin is a white sausage made of pork (usually heart and liver) stuffed with pork rice dressing into pork casings. It can be found throughout the south.   
      Oh boy, does my wife love this one.  Not only a delicious Cajun dish, but comfort food for any day of the year.  You can prepare this in a large deep skillet or in a large baking dish whereas to reheat and meld all the flavors for a couple of minutes; providing leftovers for several days or to freeze for later.  This dish feeds 2 in the RV.

1 pound skinned boudin
1 15 oz. can tomato sauce
1 cup water
1 15 oz. can kernel corn, drained
1 package of mac n cheese, prepared
1 stalk celery, sliced *
1 bell pepper, chopped *
1 onion, chopped *
1 teaspoon garlic
Tony Chachere's to taste
salt n pepper to taste

*The Holy Trinity* of Cajun Cooking

Zummo's Pork Boudin

Simmerin' Boudin and Holy Trinity

The Holy Trinity

      Remove Boudin from skins and brown in skillet seasoned with salt n pepper to taste. Add garlic, onion, celery, and bell pepper; sauté for 10 minutes.  Add the tomato sauce and water and cook for 30 minutes on low heat, stirring to prevent scorching or sticking.  Stir in the corn and prepared Mac n Cheese and remove from heat.  Serve and enjoy.

Final simmer of all

Plated and ready to devour; plenty tasty

"A nickel's worth of Goulash beats a $5 dollar

 can of vitamins"  

Old Hungarian quote

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