Im Hispanic But Love Trying News Foods Especially if its Spicy !! I was Just introduced To Boudain This New Years Eve But Forgot What it Was Called! Went To Walmart Today Feb 9,2015 And Found it Decided to CZcams it! And Your were The First Video isaw!! Definitly Going To Give it A Try!! Thanks For The How To!! 👍
mien i've been looking or this video again and again . finally found it now boudain time . i'm from belize in central america . no one makes this there . i'm gonna make it .for my family and friends . thanks a lot jacques .
I do Gumbo's, but never have done Boudain. Great video. I'm always learning. I just learned a better way to chop a bell pepper and grow green onions. Thanks! cw
I subscribe thanks an I loved the music in the background I’m bout to start doing this for business keep in mind to use a wooden or hard plastic An silicon cutting board
What kind of question is that?? What are you trying to say? I cleaned it all by myself. No madam around. I lost her a few years ago... somewhere in West Texas... never went back to look for her. BTW... thanks for sharing my video.
You took this all wrong Jacques~~~ No offense meant. Just trying to inject comedy into your video, which I enjoyed immensely. I was not implying anything as I speak from the hip, and if I have something on my mind, folks find out real quick as I am straight to the point. Again, no harm meant. BTW, I got stopped by a state trooper a few months ago for speeding. He asked me why I was driving so fast. I told him that a year ago my wife ran off with a state trooper and I thought that he was that trooper and was bringing her back!!!
Of course! It's just that not everyone loves liver... so it is an option in the video. I use pork liver... not too much, tho.... 'cause you can overpower the sausage.
Of course you can add liver. I made this batch for a friend who doesn't care for liver. (she doesn't know what she's missing). If you decide to add pig liver to this recipe don't add much 'cause you can overwhelm the over all taste of the boudin. ('bout a half-pound to a pound should do it).
I threw my glass cutting board away when I saw the nicks and scratches on it. All of those shards must have gone into the food, it ain't safe to eat ground glass.
thanks i will, grew up im Lake Charles Louisiana and spent the first 20 years of my life eating Cajun food and I miss it. when i turned 21 i moved to Minnesota and I miss it so much. Pushing 45 now btw
Im Hispanic But Love Trying News Foods Especially if its Spicy !! I was Just introduced To Boudain This New Years Eve But Forgot What it Was Called! Went To Walmart Today Feb 9,2015 And Found it Decided to CZcams it! And Your were The First Video isaw!! Definitly Going To Give it A Try!! Thanks For The How To!! 👍
mien i've been looking or this video again and again . finally found it now boudain time . i'm from belize in central america . no one makes this there . i'm gonna make it .for my family and friends . thanks a lot jacques .
Enjoyed it J.G. Going to part 2. Thanks for sharing too.
thank you for sharing your recepies and for the pointers. Im so exited to try it soon :0)
I do Gumbo's, but never have done Boudain. Great video. I'm always learning. I just learned a better way to chop a bell pepper and grow green onions. Thanks! cw
Thanks!
The MGTOW Whisperer so did I. didn't know about the green onions regrowing either. have to get a lot and soil😁👍👍
pot
I subscribe thanks an I loved the music in the background I’m bout to start doing this for business keep in mind to use a wooden or hard plastic An silicon cutting board
what song was that playing in the background when you was cutting up the meet an the green onions?, but ya great recipe thanks for sharing
Thanx for the tip...i wonder if I planted a head of garlic if that would work?
@tastycajun0381 you are welcomed.
Cajun Moon by J.J. Cale. You can access it from my website. Just type-in Cajun Moon in the search bar and it will bring it up.
thanks :)
Good tutorial. Change cutting board boo and keep em comin!
Thanks for the video on Boudain. Glass cutting board aside, good beginner tutorial!
You were so fast chopping, I didn't even see the onion being peeled lol....Good job
Knife skills
How long did you have to clean that stove before the madam says it was good enough to video with that pot??????
What kind of question is that?? What are you trying to say? I cleaned it all by myself. No madam around. I lost her a few years ago... somewhere in West Texas... never went back to look for her. BTW... thanks for sharing my video.
You took this all wrong Jacques~~~ No offense meant. Just trying to inject comedy into your video, which I enjoyed immensely. I was not implying anything as I speak from the hip, and if I have something on my mind, folks find out real quick as I am straight to the point. Again, no harm meant.
BTW, I got stopped by a state trooper a few months ago for speeding. He asked me why I was driving so fast. I told him that a year ago my wife ran off with a state trooper and I thought that he was that trooper and was bringing her back!!!
Rodney Hayes I didn't take it all wrong. No offense was taken. I was trying to be comedic with the reply. All is good. Smiling.
your aprin matches my neck.. thanks
It's so much easier if you use a sharp knife
No liver???
Of course! It's just that not everyone loves liver... so it is an option in the video. I use pork liver... not too much, tho.... 'cause you can overpower the sausage.
Why no liver?
Of course you can add liver. I made this batch for a friend who doesn't care for liver. (she doesn't know what she's missing). If you decide to add pig liver to this recipe don't add much 'cause you can overwhelm the over all taste of the boudin. ('bout a half-pound to a pound should do it).
You're a good friend! Thanks for the response.
Nice diy, but the glass cutting board and the lack of a french knife is killing me.
Ditto here!!!
I threw my glass cutting board away when I saw the nicks and scratches on it.
All of those shards must have gone into the food, it ain't safe to eat ground glass.
Then watch another video! People do whatever please them in their own kitchens, I'm here to learn!
Don’t be a snob
Can I use pork shoulder instead of pork butt?
Of course! But, make sure you have enough fat with it... at least 20%.
thanks i will, grew up im Lake Charles Louisiana and spent the first 20 years of my life eating Cajun food and I miss it. when i turned 21 i moved to Minnesota and I miss it so much. Pushing 45 now btw
How long did you let the meat and veggies boil/cook?
2.5 hours on medium heat or until meat falls apart.
One last thing fine sir. About seasonings? What are the measurements? I'm more of a mild Boudin eater any suggestions on how much?
ment meat lol just saw the typeo
boudain is Texas spelling Tboy
Tboy?? I lve in Texas.
Jacques Gaspard well there you go....
david lejeune LOL! But, I'm from South Louisiana
david lejeune In Louisiana we spell it boudin. The regular boudin is called boudin blanc and the red boudin is called boudin rouge.
Hard to listen to. The music is in competition
Stop with the glass cutting board, it's like fingernails on a chalk board.
thats not boudoir.
too much meat
has to 84% filler