SaltyCajun.com http://www.boltonford.com//

Notices

Go Back   SaltyCajun.com > Hobby Forums > The Roux (Cooking/BBQ/Recipes)

The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

Reply
 
Thread Tools Display Modes
  #1  
Old 10-24-2018, 08:00 PM
swglenn swglenn is offline
Redfish
 
Join Date: Dec 2009
Location: Lake Charles
Posts: 181
Cash: 829
Default Boudin Rice

What rice do you use when you make boudin? I have been using Kroger's long grain rice. My boudin is coming out too wet and the rice is a little mushy. I am not adding any water when I stuff the casings. I am wondering if I should change what rice I use.
Reply With Quote
  #2  
Old 10-25-2018, 09:43 AM
marshrunner757's Avatar
marshrunner757 marshrunner757 is offline
Red Snapper
 
Join Date: Jun 2012
Location: Carlyss
Posts: 1,990
Cash: 2,357
Default

Now I'm hungry for boudin.

Sent from my SM-G965U using Tapatalk
Reply With Quote
  #3  
Old 10-25-2018, 04:13 PM
Cappy's Avatar
Cappy Cappy is offline
Red Snapper
 
Join Date: Oct 2013
Location: ST James Parish
Posts: 1,150
Cash: 2,124
Default

I use mahatma long grain it holds up betta under stirring and mixing. Sounds to me like ya boudin meat and seasoning may be a bit too moist. when ya fold in te rice if the meat is still hot the rice will keep cooking a lil and can get mushy also.
Reply With Quote
  #4  
Old 10-26-2018, 09:01 AM
swglenn swglenn is offline
Redfish
 
Join Date: Dec 2009
Location: Lake Charles
Posts: 181
Cash: 829
Default

Should I let the rice cool down before mixing with the meat and stuffing it in the casings?
Reply With Quote
  #5  
Old 10-26-2018, 07:43 PM
smooth move's Avatar
smooth move smooth move is offline
Tripletail
 
Join Date: May 2011
Location: bayou vista,tx.
Posts: 650
Cash: 1,364
Default

or under cook it and let it finish in the casing. i've only made boudin twice. the first time it was great and i only made 10 lbs. second time it was so bad, we had to put mustard on it and i made 30 lbs. around here there's some really good boudin at a great price, so i just buy it when i get a hankerin. let us know what you come up with.
Reply With Quote
  #6  
Old 11-04-2018, 01:13 PM
papap papap is offline
Tripletail
 
Join Date: Feb 2012
Location: Lake Arthur
Posts: 787
Cash: 1,440
Default

I let my rice cool before mixing with meat.
Reply With Quote
  #7  
Old 11-05-2018, 09:48 AM
swglenn swglenn is offline
Redfish
 
Join Date: Dec 2009
Location: Lake Charles
Posts: 181
Cash: 829
Default Boudin Update

Using your suggestions we made some more boudin. We cooked the meat and the Mahatma extra long grain rice and let them cool. We tried to slightly undercook the rice. Mixed it all up and stuffed it into the casings we bought from our new Rouses Market in Carlyss. It is better than what we have previously made. Thanks for your suggestions.
Reply With Quote
  #8  
Old 11-11-2018, 07:00 PM
lil bubba's Avatar
lil bubba lil bubba is offline
Red Snapper
 
Join Date: Oct 2012
Location: southeast , la.
Posts: 1,175
Cash: 1,354
Default

Have not used in boudin but my red rice always came out to the mushy side and jambalaya was a toss up...My local grocer started selling Supreme rice from Crowley and I made red rice last week and lil jambalaya yesterday and both came out perfect. Can't say for sure yet but I will continue using till it prove me wrong ...
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 02:43 PM.



Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
vBCredits v1.4 Copyright ©2007 - 2008, PixelFX Studios
SaltyCajun.com logo provided by Bryce Risher

All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted
Geo Visitors Map