Good Fat Cooking by Franklin Becker

Author:Franklin Becker
Language: eng
Format: epub
Publisher: Rodale
Published: 2014-12-03T05:00:00+00:00

Seafood Boudin

Old-fashioned boudin—or blood sausage—was once as common in Louisiana as crawfish and beignets. But health concerns rendered the traditional recipe, made with pig’s blood, illegal. Guess what? The substitute—made without blood—is pretty darn good, especially when you eat it the traditional way: in your car, parked outside an old-timey filling station/grocery store, with a handful of oyster biscuits, beaucoup hot sauce, and washed down with the traditional beverage of preference…an RC Cola. Doesn’t hurt to have Dr. John or Etta James blasting on the radio, either. This is a long way of saying that here is my healthier, less-fatty tribute to boudin. Instead of sausage casing, I stuff a fresh, tender squid with chopped shrimp and crab. I suppose a hard-core Creole might have a problem with my calling this a boudin, but it looks like the real thing and you might find that it tastes even better.

serves 4

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