Tag: southern recipes

How to make Boudin – Cajun stuffed Blood Sausage

The Best Boudin

If you love Cajun recipes then you’re going to love Boudin.  And this recipe is by far the best I’ve ever had and I’m not just saying that, either.  I’m telling you that this is hands down 1st place, blue ribbon material right here.  This recipe could easily compete with Dj’s, Zummo’s or your grandma and grandpa’s recipe, it’s that good!

Boudin Dressing

Once you’ve cooked the bulk of this recipe it can be served as is, turned into sausage links or rolled into Boudin Balls and deep fried.  The majority of the ingredients is virtually the same for all 3 recipes, only one is served as a dressing, one get’s stuffed like sausage and the other gets dipped in an egg wash and breaded before they’re fried.  They are all delicious and fun to make but today we’re going to focus on stuffing hog casings to create Links that can be smoked, grilled, baked or pan fried.

Stuffing Boudin into Casings

In order to stuff the casings, however, you’re going to need a mixer with a meat grinder and horn attachments to form the links.  Another thing you’re going to need, obviously, is the casings themselves.  You can purchase Hog, Lamb or edible artificial casings from your local butcher or order them online.  I was fortunate enough to find Hog Casings, here locally, at my Harmon’s Grocery store.  They matched the bone marrow price in the meat department, which ran about $1.29 per pound, and 1 lbs. of these Hog casings goes a long way.  Plus they store in your refrigerator for up to six months if you keep them soaking in salt water.

Remember that Mardi Gras is in full swing, starting today(Fat Tuesday), so be sure to check out Crawfish Etouffee and my Homemade Jambalaya recipes.

Boudin Ingredients:

4 cups white rice, cooked
1 lbs Ground Andouille Sausage
1/2 lbs Chicken liver
1 Celery stalk, chopped
1/2 Red Onion, chopped
3 Garlic Cloves, chopped
1 Jalapenos, chopped
1 Bell Pepper, chopped
1/2 cup Fresh Parsley, chopped
1/2 cup Scallions

2 Cups Chicken Broth
1 Cup Clam Juice
2 tbs Butter
1 tbs kosher salt
2 tbs freshly ground black pepper
1 tbs Worcestershire
1 tsp cayenne pepper
1/2 tsp chili powder
1/4 cup Red Wine

Use Hog, Lamb or Artificial Casings for Stuffing the Boudin.

Crispy Fried Shrimp – Southern Restaurant Secrets

Deep Fried Southern style Crispy Fried Shrimp.

How to Make the Best Southern Fried Shrimp!

There’s nothing quite like a plate of perfectly fried shrimp, golden and crispy on the outside, tender and juicy on the inside. It doesn’t matter if it’s classic Southern Fried Shrimp, popcorn shrimp, or even coconut shrimp. I’m all in—no matter the variation. This recipe keeps it simple, using just a few basic seasonings you probably already have in your kitchen. And the best part? No need for complicated steps or extra ingredients—just flour, salt, pepper, paprika, and an egg wash with a hint of hot sauce for that extra kick.

For Southern-style fried shrimp, I like to use Jumbo Shrimp and leave the tails on for easy dipping. With this easy-to-follow recipe, you’ll be enjoying mouthwatering, crispy shrimp in no time. Click my underlined affiliated links with amazon, if you’re in need of a Deep Fryer or any other item. They pay me a tiny percentage for any purchases and that helps me continue giving you these free recipe tutorials.

Be sure to try the sauce from my Fire Cracker Shrimp recipe. Some people call it, “Bang-bang Shrimp.” You can use this fried Shrimp recipe to make it and it is awesome. 20 More Shrimp Recipes!

Southern Crispy Fried Shrimp Ingredients:

1-2 lbs large shrimp – Use jumbo shrimp for a hearty, meaty bite; leave the tails on for easy dipping.
2 cups flour – The base of the crispy coating that gives the shrimp that golden, crunchy exterior.
1 1/2 – 2 tsp salt – A necessary seasoning to bring out the natural flavor of the shrimp.
2 tsp black pepper – Adds a mild heat and depth to the seasoning mix.
1 tbsp paprika – For a subtle smoky flavor and that classic Southern color.

For the Spicy Egg Wash:

2 large eggs – Helps the flour adhere to the shrimp for that extra crispy coating.
1/4 cup milk – Provides a smooth base for the egg wash, ensuring a lighter, crispier texture.
2 tbsp hot sauce – Gives the shrimp a subtle kick of heat; Louisiana hot sauce works perfectly for an authentic Southern flavor.

For Frying:
Oil for frying – Peanut oil is the best option, as it fries the shrimp to perfection with a neutral taste that lets the shrimp shine.

Instructions

  1. Prepare the Shrimp – Peel and devein the shrimp, leaving the tails on for easy dipping.
  2. Mix the Coatings – In one bowl, combine the flour, salt, pepper, and paprika. In a separate bowl, whisk together the eggs, milk, and hot sauce to create the egg-wash.
  3. Dredge the shrimp by coating each one first in the dry flour mixture. Next, dip each shrimp into the egg wash. Then coat the shrimp in the flour mixture one last time. This will give it an extra-crispy crunch.
  4. Fry the Shrimp – Heat oil to 350°F (175°C) in a large pot or deep fryer. Fry the shrimp in small batches for about 5 minutes, or until they turn golden brown and become crispy. Be sure not to overcrowd the fryer to ensure they cook evenly.
  5. Serve – Enjoy your Southern Fried Shrimp with or without cocktail sauce for dipping!

Be Sure to watch the YouTube video tutorial and I’ll show you exactly how to make these Crispy Southern Fried Shrimp.