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Chaudin (from the French word for stomach), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern Louisiana, US, (primarily the southwestern portion of the state).
Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in spherical form. Gumbo—High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply "everything in the pot".
Boudin—sausage made with pork, rice, and Cajun spices. [20] [21] [22] Calas—dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried, [23] traditionally a breakfast dish, served with coffee or cafe au lait [24]
Traditional boudin is a sausage made from pork meat, rice, vegetables and seasonings that vary from kitchen to kitchen and can include liver and heart, hence the whispered advice to stay ignorant ...
Meal: Boudin, gumbo with Crystal hot sauce, Sazerac, beignets Cajun and Creole cuisines explode with flavors that will send your tastebuds to the bayou. Gumbo brims with seafood, sausage, okra ...
Here's where to discuss dinner over lunch in Louisiana's lesser known food destination.
Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine. The Catalan version of the boudin noir is called botifarra negra. [18] In the French Caribbean, it is known as boudin Créole [citation needed] or by local names, such as boudin rouge Antillais in Guadeloupe, and infused with spice or rum. [6]
Boudin is a Cajun standby that just happens to be perfectly suited for the midway. It's a sausage made from rice and parts of the pig that are typically cast off, plus plenty of spices.