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Boudin Blanc Creole is a Creole sausage made in Louisiana that has rice as one of its ingredients.

It is very different from the French version of Boudin Blanc.The French one uses milk & bread instead of rice.

General consensus appears to be that there are there are some good renditions of Boudin Blanc Creole, and some bad ones. Some will have too much rice and fat in them; some can be quiet bland, though generally they are highly seasoned.

A standard version is made with pork liver, chicken or veal, and rice, seasoned with green onion and green pepper. You can also get other versions, such as Crawfish Boudin (made with crawfish instead of meat.)

The sausages are formed into links.

Boudin Blanc Creole is sold everywhere in south-east Louisiana, even in gas stations. Sellers used to keep it warm in crock pots, but now they heat it on demand in microwaves.

Cooking Tips
The sausages are sold already cooked, and just needing reheating. You can re-heating them in some simmering water, or in a 350 F (175 C) oven on a baking sheet for 10 to 15 minutes. Or you can broil, grill, smoke or steam them. Turn them a few times during reheating regardless of the method used. Reheating them in an oven with give a crackly skin; simmering will give a soft skin.

They may split open a bit during reheating. The sausage just needs a veg to be served with it.

To eat, you cut the sausage in half, and squeeze its contents into your mouth. Most people don't eat the skin.

Substitutes
Bratwurst or Weisswurst.

History
People making the sausage at home often used an ox's horn, with the tip removed, to act as a funnel to fill the sausage casing. The casing would go over the small end of the horn that the tip had been cut off from, and the filling would be pushed in through the larger end.

Language Notes
The word "Boudin" comes from the old French "boudin", meaning "pudding". Note that many old English pudding recipes, even sweet ones, were cooked inside sausage casings.

Boudin is pronounced "bou - dain" (with the n at the end influencing the sound, but not pronounced itself.)

Also called:

See Also:

Boudin Noir Creole

Other entries for: Sausages

Aberdeen Sausage, Andouille Sausage, Andouillette, Baloney, Boudin Blanc à l’Oignon, Boudin Blanc Creole, Boudin Blanc, Boudin Vert, Bratwurst Sausage, Braunsweiger, Caña de Lomo, Chaurice, Chipolatas, Chorizo (Mexican), Chorizo (Spanish), Chouriço Sausage, Cumberland Sausage, Dampfwurst Sausages, Deerfoot Sausages, Glamorgan Sausages, Haslet, Krakauer Sausages, Lincolnshire Sausage, Linguiça, Lorne Sausage, Lucanicae, Luganega Sausage, Medisterpolse Sausage, Merguez Sausage, Morcón, Pan Sausage, Potato Korv, Rag Sausage, Sausagemeat, Sausages, Teewurst, Texas Hot Gut Sausages, Thuringia Bratwurst, Tube Sausage, Weißwürste, White Hots, Wieners, Zwyczajna Sausage, Zywiecka Sausage

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sheep, Steak, Veal, Venison, Yak