Isaac Toups, a chef from New Orleans, demonstrates how to make traditional Cajun boudin in a cooking video. He begins by seasoning and roasting a pork butt, then braising it with the Cajun trinity (onions, bell peppers, and celery) and 90 cloves of garlic. The pork is then ground and mixed with cooked rice, chicken liver, and seasonings. The mixture is formed into small balls, coated with bread crumbs, and fried until golden brown. Toups serves the boudin with a Creole mustard aioli and pickles, showcasing a classic Cajun snack. Throughout the video, he shares stories and insights into the history and cultural significance of boudin in Louisiana.
Here are the key facts extracted from the text:
1. Isaac Toups is a chef from New Orleans and the owner of Toups' Meatery & Toups South.
2. Boudin is a type of Cajun sausage that is already cooked when it is put into the sausage casing.
3. Boudin is typically made with pork, liver, rice, and the Cajun trinity (onion, bell pepper, and celery).
4. The Cajun trinity is similar to the French mirepoix, but with bell pepper instead of carrot.
5. The reason rice is added to boudin is to stretch out the meat and make it more filling.
6. Boudin originated in southwest Louisiana.
7. Traditionally, boudin is made with pork liver, but Isaac Toups prefers to use chicken liver.
8. To make boudin, the pork butt is braised for 45 minutes, then deglazed with beer.
9. The vegetables are chopped and added to the pot, along with water, and then the mixture is cooked for 2 1/2 hours.
10. After cooking, the pork is ground and mixed with the cooked rice, liver, and seasonings.
11. Boudin can be served in various ways, including linking it up, rolling it into balls, or serving it on white bread.
12. To fry boudin balls, they must be coated in bread crumbs and fried carefully to avoid explosion.
Note: I excluded opinions and personal anecdotes from the extraction, focusing on factual information only.