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My Grandma side of the family was from Shreveport. She died at 102 Years Old. I've never heard of a crawfish pie 🤬 It's SAD 😢 Going to make some ASAP !!! MAMMA used to make Fritters Apple and such the same way.
It's excellent and you are only limited by what's available. Cann be pork, gator, crawfish etc.. It's by all means not all created equal, that said, never had boudin I didn't like though some is tastier than others. When you drive across LA, especially southern route I always stop when I see a sing, Boudin. Like I said, you'll never see a repeat recipe. Thank you Chef
@@ericwiltz6584I made some last week for the first time ever and it came out amazing...better than I have ever had. It took a few days to do all of the steps, but Man it was worth it, and it made about 14 lbs.
Time 5:37 she tasted out of the pot. Always put that plate or little bowl to the side that is "yours" with spoon or fork that is "yours". "Yours" means it is a distinguishable piece. It works. I learned that early in high school cooking classes. You forget and do it every time and it gets worse. It truly looks like a good recipe and just a lovely woman. She looks like my French Professor Pelletier.
I like her spirit more than most of the other chefs on here. I think she was trained formally also. Her jacket speaks of chef school. I noted the "aged jars" used that most from "those" backgrounds use.
I just want to say thank you so much for teaching this younger generation how to carry on an amazing tradition for many more years. Mr. Norbert, we all truly appreciate the both of you. Thanks again and God bless you all…
Lafayette is the best little big city in the South. My niece and nephew live in Duson. I always bring my big ice chest to stock up on Cajun meats & Seafood going home.
Ahhhh Eyyyyy !!! Lots of Louisiana transplants in H-Town from Oilfield Drilling headquarters to Flood victims. I'm Louisiana. but not really Cajun but I married two of 'em. Ha !! Move from Houma when dad got transferred for work.
I had some fresh boudin from a roadside shop when I visited Louisiana. Delicious! Can't get it here in Alberta. Guess I'll have to make it myself if I want some!
In the 80's I used to travel in and around Lafayette a couple time each year. I was taken by a bit of surprise when I came to realize that most of the mom&pop/local convenience stores kept a warm crock pot filled with wands of boudin at their check out counter. It was usually sitting next to an open loaf of white bread and customers would grab a slice of bread and wrap it around a wand of boudin and enjoy their treat in their car. Boy o boy do I miss that fun. Tasteeeeee!
How much flower to oil? Stove top temperature? I’m from Montana, rodeoed professionally from “96” to 2001. Ate a lot of great Cajun food at the homes of rodeo families down south. I’ve made several gumbos. Can’t seem to get the oil to mix with water in the finished product.
