Me too [:D]
looking good as always JB
thanks for the post
I don’t know if anything could be that good – except maybe a St. Martinville girl!
comin from a retired prof. musician is the boudin in Mamou as good as the ladies in Erath?[:0]
I’ve eaten those burgers!!! We used to hunt doves in Youngsville, and stopping in for one of those and a drink was a treat. I’ve never gotten bouding in Youngsville, but I find most of the bouding around here is pretty good. Just not as good as T-Boy’s in Mamou!
Hey Cy Im from Donaldsonville Been living in Baton Rouge since the late 50’s. Chef John Folse is my cousin, About 20 years ago my company did a job in Youngsville. I remember getting boudin at a old time general store in Youngsville. The owner would make it fresh every day it was real good too. They had a saloon at the end of the street that had the best hamburgers,they called em burro burgers.
I love to cook eat & drink beer If you ever come this way hollar at me I’ll cook up sumthin send me a private message
Your’s looks great!!!! I’ve eaten bisque with "stuffing logs" and I like it, just not as much as Maw’s. But, I don’t like anything as much as Maw’s!!! I grew up on her food and I admit to being a bit prejudiced.
I’m assuming you are from south LA. I’m from St. Martinville and my wife is from Mamou. There are regional differences in many of our dishes even though our towns are only a relatively short distance away. Goes to show you that the isolation of the old days really did affect the way foods developed. Boudin is a great example – Mamou bouding (my favorite) tends to have a bit more rice than bouding from my neck of the woods. I guess it’s because rice may have been easier to obtain (Mamou is closer to rice country), but maybe I’m wrong.
CY Their are as many ways to make this as ways to make chilli
I didn’t make this one It was bought at Bellues (a local cajun store)
I have made some in the the past here is a link. They didn’t stuff heads they made logs with the stuffing & the photo is from day 2 so the logs broke up during reheating. I make balls with the stuffing
Here is 1 I made:
This is a topic close to my heart!!! My grandmother makes the BEST crawfish bisque I’ve ever eaten. After a crawfish boil the family cleans the heads (taking out "brains & eyes & fat" and clean the heads for Maw. We usually clean about 300-400 heads to be stuffed. Because she suffers from severe arthritis, my aunt usually helps with the actual cooking, inclusing stuffing the heads and making the roux. I vowed to video her making it this year! It’s an amazing process. It’s also my favorite food – I asked for it when I got home from the Desert Storm!!! She also includes crawfish tails in the gravy. We usually compete to see who can suck the most heads.
The picture here looks more like etouffe’ to me. Maw’s bisque is much darker, thinner, and loaded with stuffed heads.
Crawfish Bisque test
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