Bacon-Wrapped boudain is trending. Who's tried it?
the bacon-wrapped boudain?
Kibodeaux of Nederland read about my “discovery” ofbacon-wrapped boudain in last Wednesday’s Culinary Thrill
Seeking, ran to Market Basket, and was dining on it by day’s end.
officer of the law with a Port Arthur News column messaged me that he had
possibly gained weight just by reading about this temptation.
tried it for company and we have plans for the next installment.
is that I just heard about the concept that does seem pretty obvious around
here. I love that I kept mentioning it to hard-core cooks I know and everyone’s
eyes got big. I “put it out there” and area foodies are responding.
the bacon wrapped boudain, Darragh, and will definitely have it again,” said
Kebodeaux,” who I met through Texas Artists Museum.“I used Zummo boudainand I did not pre-cook the
bacon. I wrapped a thin sliced piece of bacon in a spiral manner around the link of boudain and put it under the broiler, turned iftover a
couple of times, and removed it when the bacon was done. It was wonderful. I used a throw-away foil pan
because all the fat from the bacon goes into the pan and keeps it from getting in your oven. You are
right, being on the border of Louisiana where boudain is "king", I can't believe we had not
heard of doing this.”
what we did:
My sister and her friend were headed in from
Alabama, so here’s how we tried the bacon-wrapped boudain idea that just came
into our lives.
First of all, ordering a shipment of D.J.’s
boudain to take home to her son is always a priority. That done, we tended to
our own links, cut in half and wrapped around the links, with the skin still
Just as predicted, they were popular.
My mother’s critique is that she got
thick-cut bacon and she thought that a thinner cut would have crisped up more.
I had already pre-cooked the bacon to give it a head start before running the
pan under the oven.
These were served as supper with an omelet,
biscuits and jasmine tea jelly that my nephew’s fiancé sent over.
Still loving your reactions and stories,
readers. Keep ‘em coming.