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Boudreaux to Boudin (Cajun Connection)

Posted By: Loansum-Al K

Boudreaux to Boudin (Cajun Connection) - 06/27/08 04:57 PM

azbob and I thought it would be a good idea to start a thread about everything Cajun......from food to folklore......we want you to share your stories and especially any good cajun recipes you may have.
Posted By: deadserious

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 05:43 PM

gotta get me some jambalaya!
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 06:11 PM

WHHHOOOHOOOOO cha!!! I don tell ya how much I miss dat der cajun food!

Ever heard of the Gris Gris man?? (pronounced gree gree, for all you othrn's)
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 06:21 PM

Like I'm going to put the Gris Gris on you???
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 06:39 PM

laugh Naw, I know you wouldn't do dat!
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 07:13 PM

Che’ com see, dat Zydeco she good, I garontee!
Now that's some dancing music.
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 07:13 PM

Does anyone from the Big Easy remember Manuel's hot tamales....he used to sell them out of his cart at the corner of Canal & Carrollton........and the "Taffee Man" that sold taffee from a mule drawn cart......I'm really dating myself here!
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 07:19 PM

Al, I remember Manuel's tamales (I am dated!). You know I was 19 before I found out tamales weren't Cajun food! Mexican, nah!
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 08:28 PM

You could still buy his tamales online until Katrina did them in.
Posted By: deadserious

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 08:54 PM

George Bush doesn't care about tamale people.
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:08 PM

DS - high jack attempt!!!!!!!!!!!!!!!!!
Posted By: elbert

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:16 PM

ever hear cajun cookin called low country cookin?
I grew up in Memphis and heard 'low country cookin' used a lot in reference to recipes for wild things not normally found at the meat market or vegetable stands.
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:26 PM

Like Possum pie........good stuff!
Posted By: Spyder

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:35 PM

2AM, last stop is Manuel's cart for tamales swimming in grease!!
Good stuff!!
Posted By: SP Daily

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:38 PM

Plenty greasy tamales in San Pedro and ours even have bones...and if yer real lucky it'll include a chicken foot!
Posted By: elbert

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:38 PM

spit out the little buck shot in you plate isn't bad manners is it.
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:41 PM

Elbert, not unless you spit them at your dining companion!

Anyone ever gone to the Port O Call off of Esplanade?
Posted By: Leah-Ann

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:48 PM

Tamales in Belize are not what most are used to when it comes to tamales. Much closer to the Honduran version than the Mexican version most North Americans are familiar with. I didn't really care for them, but I do love stew chicken and coconut rice!

Was taught to make jambalaya by the laundry woman at the Juvenile Hall I worked at during college. Stinks up the kitchen something awful but sure is worth it when it's time to eat! smile

elbert, I learned the term "lowcountry" while vacationing in Georgia & South Carolina. Lots of seafood with strong Caribbean & African influence - like Cajun but different. Brought home some great cookbooks! yummmmm

Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:49 PM

Many times....neat place!
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:51 PM

Did they re-build after Katrina Loansum??
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:52 PM

Jambalaya stinking up a kitchen?????? what the heck did you put in your????????????
Posted By: Leah-Ann

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:52 PM

file' - that is some stinky stuff while it cooks!
Posted By: Spyder

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:55 PM

Should put the file in the gumbo after it is cooked!!!
Posted By: SP Daily

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:56 PM

Originally Posted by Leah-Ann
Tamales in Belize are not what most are used to


Most? Who is/are MOST????????
Most USians?
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 09:57 PM

elbert, funny that you should ask that......did a lot of duck hunting and while eating them would run across a little lead every once and a while.......still good eating though.
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:00 PM

I didn't check to see if they were still around......last time I was in New Orleans was November 2006.....plan to go back next year to see my relatives......al 136 of them!
Posted By: Leah-Ann

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:02 PM

Originally Posted by Spyder
Should put the file in the gumbo after it is cooked!!!

really, would that work? flavor still soak in? If so that is an excellant thing to know! wink
Posted By: Spyder

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:03 PM

That's the way it has been done in my family long as I can remember.
Posted By: Leah-Ann

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:05 PM

Originally Posted by Jesse
Originally Posted by Leah-Ann
Tamales in Belize are not what most are used to

Most? Who is/are MOST????????
Most USians?


Exactly, Jesse. I said "most North Americans" right in the post. Ya gotta read the whole post - then jump on my case! laugh
Posted By: Leah-Ann

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:05 PM

Thanks Spyder - I am gonna try that next time!
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:06 PM

Two of my favorite dishes that will blow your socks off:

Rabbit Sauce Piquant

Alligator Snapping Turtle Soup

(I think they may be protected now...not sure)...just checked and as of June 14, 2006 it is on the threatened species list. I would assume they are using some other type of turtle for soup or maybe farming the Snapping Turtle.
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:06 PM

File' go in da gumbo after cooked, jambalaya don got no file!
Ma che' I don tell ya! smile
Posted By: Leah-Ann

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:07 PM

dammit, I meant gumbo! laugh
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:08 PM

Leah-Ann, I never known sassafras to smell bad while cooking....maybe I was just used to it.
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:10 PM

Loansum, got a recipe for that Rabbit Sauce Piquant?
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:11 PM

File powder (sassafras) is used mainly as a thickener as opposed to flavoring.
Posted By: Leah-Ann

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:12 PM

maybe that's it! I feel the same way about the smell of tripe when mother-in-law makes menuedo - husband can't figure out what smell I'm complaining about!
Posted By: Leah-Ann

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:13 PM

always found the okra did most of the thickening.
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:16 PM

They usually only used the file powder as a substitute for okra when it wasn't in season. Leah-Ann tripe cooking on the stove is just about the only thing that could make be gag, yet I love it after it's cooked.
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:20 PM

Here ya go ma cherie:

Rabbit Sauce Piquant I
1/4 cup vegetable oil
2 lb dressed rabbit, cut into servings places
1 tsp chopped garlic
1 ran Rotel tomatoes, chopped
1/4 tsp salt
1/4 tsp red pepper
1/8 tsp black pepper
1 chopped onion
1/2 chopped bell pepper
1 chopped celery rib
One 8 oz can tomato sauce
1 can beef gravy
1 tbs oyster sauce
1 tsp lemon juice
1 can sliced mushrooms
1/4 cup chopped green onions
1/4 cup chopped parsley
Season meat with salt, red pepper and black pepper. Heat oil. Brown meat well. Remove meat and excess oil, leaving brown residue in bottom of pot. Add onion, bell pepper and color. Stir well, scraping residue off bottom of pot. Saute until onions wilt. Add garlic and tomato sauce. Simmer 15 minutes. Add Rotel tomatoes and beef gravy. Simmer 15 minutes. Add oyster sauce, lemon juice, mushrooms and browned rabbit. Stir and simmer on low heat for 2 hours. Add green onions and parsley. Simmer 20 minutes. Serve over rice.

Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:22 PM

Thanks!!!!

SSSHhhhhhh be vewy vewy qwuiet.... I'm huntin' the waskly wabbit!!
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:31 PM

You know you’re a Cajun if:

Watching "Wild Kingdom" inspires you to write a cookbook.
Or
If you think the four basic food groups are boiled seafood, broiled seafood, fried seafood and beer. ---------- Woo Ya! That’s me!
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 10:49 PM

Isn't that the truth!
Posted By: Leah-Ann

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 11:22 PM

yum - you guys are making me hungry!
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 11:25 PM

grinGot me so hungry, I'm leaving my office, stopping by the store to pick up some oysters & french bread and heading home to make a fried oyster po-boy and wash it down with a cold beer.....wish it was a Belikin!
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/27/08 11:42 PM

AL, dang it!!!!!! What time will it be ready, I'll be there. Yall all, come on, party at Al's house:)
I'll bring the Jax beer!
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 12:07 AM

I'm heading that way now! Uh.... where does Al live????
smile
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 04:49 PM

Ah Jax beer.....don't think it's produced any longer. My favorite was Dixie. They had a great German brewmaster. His last name was Greezydick........that's not the way it's spelled but that's how it's pronounced.
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 04:59 PM

Yea Al, haven't heard of Jax in quite a while. It must have been the "water" from Bayou Lafourche!
Posted By: Spyder

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 05:08 PM

speaking of old Louisiana beers, do ya'll remember Gobel in the 7oz bottles?
Posted By: carbunkletrumpet

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 07:04 PM

AAHHYeeeeeeeeeeeeeeeeeeeeeeeee! I knew that I was missing something yesterday - darn car travel!
Al & DCG - There is nothing better than sitting at the bar at Desire in the Sonesta eating a dozen raw with horsey sauce and your scalp is sweating while washing it down with some Abita!

Thanks for the recipe but I could kill for some good french bread to sop it up with!

Elbert - My Godmother was from Golden Meadow (south of NOLA) and I do recall the old cajuns refer to it as low country but it is associtated with South Carolina.





Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 08:31 PM

Spdyder, don't remember that beer. Getting old I guess.
Carb, I could eat 2 or 3 dozen raw: no other oyster even comes close to a Gulf oyster. Dad and I used to buy them by the toad sack right off the boat in Grand Isle.
Why can't we find real French bread anywere else, not even in France!
Carb, I went HS in Raceland and college in Thibodaux. Used to play Golden Meadaw in football.
Hey Elbert, all the country is "low country" in So LA. It's all swamp! We had to use the oyster shells (eat'em first) to build the roads so they wouldn't sink:)!
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 09:17 PM

Remember it well.......if we tasted that stuff now we'd probably gag on it.......that was when we were young....at least me....and we didn't much care how it tasted......it was beer!
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 09:21 PM

azbob.....oh the memories you're bringing back....oyster shells made great roads......crushed down real well......the French bakery on the Island has some very good French bread....stop their every other day when we're down. The French bread in New Orleans is very unique.....they say it's the water....nothing else quite like it. I can taste those roast beef po-boys now....dripping with gravy and mayo!
Posted By: Spyder

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 09:21 PM

3 bucks a sack in the early 60's!!!! What are they today?
Posted By: Spyder

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 09:25 PM

Hot sausage, dressed!!
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 10:04 PM

Now all non-Cajuns the following is OK to say. It'ss really a term of indearment:
I do believe we have a lot of Coonass's on this board!!
Posted By: Spyder

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 10:15 PM

Ah tink you right you
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 10:30 PM

AAAAAAahhhhhheeee!! Mah cha... you don tell it like iahut is der... Coonasses fur sur!

And AL.... I've eaten my WEIGHT (and dem some) of roast beef po-boys slathered in mayo and swimmin in gravy............ crunchy outside, soft inside..... dayum.. makn' this gal howwwngray...
Posted By: elbert

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 10:40 PM

http://i201.photobucket.com/albums/aa3/elbertgreer/emailingcopy.jpg
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/28/08 11:36 PM

LOL!! Funny Elbert!!
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/29/08 12:07 AM

Boiled Shrimp Recipe

Yall all come see how to fix boiled shrimp the right way. I gar-an-tee you will like ‘em.

Ever regular cook book says “watch’em close and don’t over cook em’. When they float they done, it only takes a few minutes.” DO NO READ THESE BOOKS!

Since most of us can’t buy shrimp right off the boat with the head still on (best flavor) we have to settle for imported and/or farm raised. Opinion: shrimp should come from salt water, but we can still make those fresh water ones taste good.

Don’t buy Shrimp by size stated on the bag: “medium, large, x-large, etc”. Look on the label and see how many are in a pound (this is an average). There is no “truth in advertising”. The store says they have extra large in the ad, but to me those are medium. Here’s a list of about what it should be:
• Extra Colossal = Less than 10 per pound
• Colossal = Less than 15 per pound
• Extra Jumbo = 16 to 20 per pound
• Jumbo = 21 to 25 per pound
• Extra Large = 26 to 30 per pound
• Large = 31 to 40 per pound
• Medium Large = 36 to 40 per pound
• Medium 41 to 50 per pound
• Small 51 to 60 per pound
• Extra Small 61 to 70 per pound
• Tiny = Over 70 per pound

Personally, I think the medium large to extra large taste better, but I’ve done them all except for the small and smaller (way too much trouble).

When you buy, plan on 1 lb per person unless you have a Cajun coming to dinner, then plan on 2-3 lbs for them.

THE BOIL: BUY ONLY ONE MADE IN LOUISIANA! NO NEW YORK CITY STUFF!

There are a number of good ones out there such as : Zatarain’s-New Orleans, Konriko- New Iberia, Uncle Tony Chaca’s, but my favorite of all time is “crawfish, crab and shrimp boil” by Louisiana Fish Fry Products out of Baton Rouge. You find some of their products in stores, but I buy mine over the Internet at
http://www.louisianafishfry.com/

Cajun Boarders – list your favorite or give us a “make your own” recipe.

This is really easy so don’t be scared to try it:

1 lemon

Cayenne pepper power (use whole ones if you are brave)

1lb-however many shrimp, defrosted (hint- use a colander and dump the shrimp in and wash under cold water. Let it sit for 5-10 minutes and repeat. They do not have to be fully defrosted)

Big pot: estimate the amount of water you’ll need just to cover the amount of shrimp you’re cooking (hint – look at the colander).

Add your favorite “boil” by directions on package (Hint – always add more than called for)Don't follow cooking directions unless it matches below.

Cut that lemon in half, squeeze it and toss it in.

Sprinkle that Cayenne (Hint – start easy and work your way up the next time)

Option: add corn on the cob cut 3-4" long and new potatoes

Bring to a rapid boil

Add shrimp; bring back to a boil for 5 minutes.

TURN IT OFF COVER AND LET IT SIT FOR 25 MINUTES. YES, 25 MINUTES. THE LONGER THEY SOAK THE SPICIER THEY WILL BE!!!!!

Cover the table with lots of newspaper, strain , dump in the middle of the table and peel away!

NEXT – We need someone to tell everyone “How to peel shrimp”- Just for those that don’t know of course.

And

A Recipe for “Cocktail Sauce”, semi-homemade or favorite bottled.

Please add variations. A cajun cook never does it exactly the same way twice. ENJOY! Dat be tru dat!
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/29/08 01:34 AM

AZ.... I bow to theeeeeeee!!!!!!! Same way to do crawfish!!
(and don't NO one go sayin' "Cray...fish"... shesssshhhh...

Oh and to peel them both... peel the the front layers of the shell off and pinch the tail.. take the meat and pull from shell.. easy if you know how!
Posted By: kris48

Re: Boudreaux to Boudin (Cajun Connection) - 06/29/08 04:54 AM

Seafood sauce.

Catsup
Hot sauce
Horseradish
Lemon or lime juice

Mix together until it tastes good/
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/29/08 05:37 AM

kris, great start. I also add worcestershire.
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/29/08 11:59 PM

dcg, thanks to the internet you can have a sack of live crawfish flown to your front door.....will do that some day....when I feel like a real splurge.......don't forget to suck those heads....Marty that's a nice thing!
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/30/08 01:09 AM

LOL!! Yeah, gotta do that (head suckn) on CRAWFISH for you pervs.... Heck Al, all I have to do is drive about 4 hours east and get all the crawfish I want.. (which would probably be cheaper considering shipping costs)
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 06/30/08 02:02 AM

Of all places, Here in Prescott Valley AZ, Wal-Mart tried to carry boiled crawfish and alligator tail, but I guess I was the only customer!
I'm going have to vist my sister in "Nal-Ons" (New Orleans) to get my Cajun food fix. My brother-in-law is one hell of a Coonass cook! Man can he roux!!!
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 06/30/08 02:59 AM

Yeah, good Roux is the secret... not to mention a few others! wink
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 06/30/08 05:35 PM

dcg, I have to FLY 5 hours to buy some......I live in Washington state now :-(
Posted By: Loansum-Al K

Re: Boudreaux to Boudin (Cajun Connection) - 07/01/08 08:59 PM

I attended grade school at St. Anthony of Padua on Canal Street across from Beauregard High School. Then went on to St. Aloysius High School on Esplanade Ave. Anyone out there remember those?
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 07/01/08 09:25 PM

Al, I don't remember those schools, but I do know how to properly pronounce all those names smile
Posted By: Laguna Punta

Re: Boudreaux to Boudin (Cajun Connection) - 07/04/08 07:37 AM

My years in New Orleans...84-88, remain one of the best experiences in my life. I still value many friends from New Orleans...great place-great people. My favorite dish can be found at Felix's Oyster House in the Quarter...Oysters in Brouchette. Oysters, Canadian Bacon, and French Bread...battered, skewered and fried. The blocked arteries are only a minor consequence.
Posted By: KC Jayhawk

Re: Boudreaux to Boudin (Cajun Connection) - 07/04/08 07:42 AM

Felix vs Acme . .the great debate!! I gotta go with you on this one, Bill!! But a tough call .. still our best meal in NOLA was at the Bistro at the Maison de Ville . . escargots in a garlic sauce wrapped in phyllo . . to die for!!
Posted By: Laguna Punta

Re: Boudreaux to Boudin (Cajun Connection) - 07/04/08 07:49 AM

...again, the blocked arteries?? PS. I tried Felix's first...haven't found it necessary to change. Rumor has it that Acme has a great Oyster Poorboy. PSS. If you love New Orleans...I will excuse your affiliation with the Jayhawks. PPPS. Quantrill didn't go far enough!!!!
Posted By: KC Jayhawk

Re: Boudreaux to Boudin (Cajun Connection) - 07/04/08 07:54 AM

Once a border ruffian, always a border ruffian, right? Hey, I got no problem with Mizzou .. they've paid this Jayhawk's bills for the last 23 years. It's made for some great workplace controversy!! smile
Posted By: Laguna Punta

Re: Boudreaux to Boudin (Cajun Connection) - 07/04/08 08:08 AM

...making me sorry that I retired??
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 07/06/08 09:58 PM

I couldn't stand it any more - I had have Cajun food, so yesterday:
2 lbs of boil shrimp (21-30), potato salad and a poor imitation of "french bread".
Today:
The cajun smoker is fired up and country ribs are a smokin'. Fixen red beans and rice to go with them ribs. Be ready in 4 hours, come on over yall!
Posted By: divingcowgirl

Re: Boudreaux to Boudin (Cajun Connection) - 07/06/08 10:17 PM

dayyyum.... I'm heading there now!
Posted By: Laguna Punta

Re: Boudreaux to Boudin (Cajun Connection) - 07/06/08 10:27 PM

...my advice, sir, head on over to Popeye's for the red beans and rice. Their red beans and rice are really good...second only to Copeland's which includes smoked sausage.
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 07/06/08 10:43 PM

Bill, you are right and easier than making your own. Only wished I had a Popeye's here!
Posted By: azbob

Re: Boudreaux to Boudin (Cajun Connection) - 07/06/08 11:07 PM

Boudreaux joke:

Boudreaux died and went to Hell. When he got there the devil turned up the heat 4 times the normal and asked Boudreaux how that felt and Boudreaux said, " Man that feels like Bayou PomPom in July". So the next day the devil turned the heat all the way up and asked Boudreaux how he felt and Boudreaux said, " Man that feels like Bayou LaFouche in August". So the next day the devil turned off all of the heat and the fire and asked Boudreaux how that felt and Boudreaux said, " Man dem Saints musta won dem Supa-Bowl !!
Posted By: Laguna Punta

Re: Boudreaux to Boudin (Cajun Connection) - 07/07/08 08:29 AM

WHO DAT!!
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