Cajun white boudin sausage!
There are many varieties of boudin sausage in Louisiana, France, Belgium and Catalan. Boudin noir refers to a rich blood sausage that is very dark in color. Boudin blanc refers to a white colored sausage. Boudin is almost always made with pork, but in Louisiana there is also shrimp boudin, crawfish boudin and gator boudin. Cajun boudin blanc has a lot of rice mixed with the ground pork. Ground pork liver is part of the sausage meat mixture. Cajun boudin blanc is also highly seasoned. Many people describe Cajun boudin blanc as being dirty rice sausage. Dirty rice is an old traditional Cajun dish and I posted a nice Cajun dirty rice recipe in this food blog a few years ago. In France, boudin blanc has no cereal grain or rice in the sausage recipe at all. French boudin blanc is regulated by the euro purity and originality laws. Since a fair amount of rice is in Cajun boudin blanc, care must be taken when cooking this kind of sausage. If the sausage is boiled and the natural casing splits, the the rice will eventually separate itself from the sausage meat and the sausage will crumble apart. Since Cajun boudin blanc is nearly always pre-cooked, poached or smoked before it is sold, the sausage only needs to be reheated late in a recipe. For an omelette like the one in the pictures above, the Cajun boudin blanc sausage is sliced and then lightly sauteed. The Cajun boudin blanc cannot be sliced too thin, or the rice in the sausage will cause the sausage slices to easily crumble. This is a simple Cajun boudin omelette recipe with no sauce and no cheese. Cheese traditionally is not often used in Louisiana creole or Cajun cuisine. It is kind of hard to milk an Louisiana bayou alligator! Most of Louisiana cuisine involves catches from the bayou or from the sea. Pork, chicken and wild game are cooked more often than beef in Louisiana cuisine. When beef is not a high priority meat, because bayou swamps make up the majority of the terrain rather than high dry pasture land, cheese becomes a less commonly used item. When there is a tradition of limited dairy production, the percentage of butter making increases due to demand. A high demand for milk and cream also lessens the percentage of cheese production. In modern times, there are no limitations of dairy product availability because of interstate modern dairy delivery by truck, but because of tradition, cheese is still not a major part of Louisiana cuisine! Not every omelette needs cheese to taste good in Louisiana. Local products, like Cajun boudin blanc, provide all the flavor that an omelette needs to taste great.
Cajun Boudin Blanc Omelette: Heat a non stick saute pan over medium/medium low heat. Add 4 pats of unsalted butter. Add 3 tablespoons of diced onion. Add 2 tablespoons of diced green bell pepper. Add 1 chopped green onion. Add 2 tablespoons of diced red bell pepper. Saute till the vegetables start to become tender. Add 3 to 4 ounces of sliced Cajun boudin blanc sausage. Gently saute, till the sausage becomes warm and aromatic. Add 2 whisked eggs. Add sea salt and black pepper. Add 1 pinch of cayenne pepper. Even the edges of the omelette with a rubber spatula. When the bottom half of the omelette becomes cooked firm, flip the omelette. When the omelette becomes fully cooked, fold the omelette in half and slide it onto a plate. Sprinkle a little bit of minced Italian parsley over the omelette. The aroma of Cajun boudin blanc in an omelette really smells nice! The flavor of the Cajun boudin blanc sausage seasonings carry through the entire omelette. This Cajun Boudin Blanc Omelette has a captivatingly good rich flavor. Yum! ... Shawna
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