If you love Cajun recipes then you’re going to love Boudin. If you love Boudin then you already know how delicious it really is and this recipe is by far the best I’ve ever had. I’m telling you that this is hands down 1st place, blue ribbon material right here. This Boudin recipe could easily compete with Dj’s, Zummo’s or your grandma and grandpa’s recipe, it’s that good!
Once you’ve cooked the bulk of this recipe it can be turned into sausage links or rolled in breading and fried into Boudin Balls. Either way is delicious and fun to make and this recipe is practically the same for both but today we’re going to focus on stuffing hog casings and making Boudin Links that can be smoked, grilled, baked or pan fried.
Keep in mind that you’re going to need a mixer with a meat grinder and horn attachments to stuff this Boudin like sausage links. Another thing you’re going to need is the casings themselves. You can purchase Hog, Lamb or edible artificial casings from your local butcher or order them online.
This Garlic Parmesan Chicken recipe is very simple and delicious. It can be made with white or dark meat, breaded or bare, pan fried or baked. It’s entirely up to you. This recipe is even good over wings and chicken legs if you’re just looking for a side dish. The point is, Garlic Parmesan Chicken is so versatile it can practically be done anyway you want to cook it. I even use these exact same ingredients over Brussels Sprouts, it’s that good.
2 Boneless Chicken Breasts
2 tbsp Olive Oil
6 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Parmesan Cheese, grated
2 tbsp Salted Butter (optional)
Kosher Salt and Pepper to taste
The instructions in my Garlic Parmesan Chicken video recipe tutorial is very easy to follow. However, I don’t use any butter in the cooking, though it’s clearly in the ingredients as an option. I do this for health reasons. For me the Olive Oil is enough but the added butter does make this dish taste even better. So consider adding it if it’s something you would normally do.
Here is The Alfredo and Cheese Sauce I promised and it is so good. You’re probably going to be shocked when you see how it’s made but I’m certain that if you try it, you’ll be even more shocked and even amazed. I’ve taken a classic Italian recipe(French technically), Alfredo, and I’ve turned it into a true “Poor Man’s” recipe. Which exactly why we’re here, right?
As you can see from the picture above, however, there’s nothing poor about this recipe. It’s rich, it’s creamy and the Fettuccine is perfectly cooked to Al dente. The only other thing you could add to make this sauce better, honestly, is Sriracha. I started squeezing that stuff over my Mac and Cheese a few years ago and it didn’t stop with this. I also love this dish with Garlic Chicken Parmesan, which is my next video recipe by the way, or with seafood twist; shrimp and scallops. Either way, I am certain you’re going to find this recipe dreadfully delightful! 😉
Also be sure to Check out the Olive Gardens Alfredo Sauce if you’re needing a more detailed tutorial on the basics of this sauce. I’m also plugging my Hawaiian Mac Salad recipe in case you need ideas for your left over Macaroni from the cheese box. You’ll see what I mean in the Alfredo and Cheese video below.
Alfredo and Cheese Sauce Ingredients:
1 Garlic Clove, chopped
1/4 cup Fresh Parmesan Cheese, grated
1/4 cup Dehydrated Parmesan Cheese
1 cup Whipping Cream
1 pinch of Salt
1/4 tsp White Pepper
Add this for Cheese Sauce
1/4 cup Whipping Cream or Milk
1 Mac and Cheese Powder Packet