Donia's Boudin Stuffed Mushrooms Recipe

The term boudin in this part of the world commonly implies boudin blanc (rice and pork), but may also mean boudin with crawfish, crab, shrimp, and rice. Most of Louisiana's cajun's do not consider boudin a sausage, but it is cased like sausage. White pepper, green onions and cayenne seem to be prevalent ingredients. Boudin is readily available most readily in southern Louisiana, particularly in the Lafayette and Lake Charles area, though it may be found nearly anywhere in Cajun Country, including eastern Texas.  Boudin is sold from convenience stores along Interstate 10 to restaurants dedicated to it, and recipes vary.  Boudin, jambalaya, gumbo, étouffée, and dirty rice are among the greatest culinary masterpieces from which southern humanity has benefitted thanks to Louisana.

The Annual Ducksouth.com Teal Hunt has evolved through time into an invite-only, potluck dinner and social the night before.  Friends from as many as 5 states convene at Willow Break lodge in Mississippi's South Delta to share their favorite hunting camp recipes, drink and swap stories early into the morning.  A few actually get up to hunt teal, but the event is not about actual hunting; it's about everything else that makes hunting camp, times with hunting friends, the absolute best of times.

Rick Daughtry, President of the West Mississippi Hunting Retriever Club in Vicksburg, Mississippi, has attended most of the annual teal socials.  He gets together a few times a year with close hunting buddies for beer drinking and boudin making, and his private-reserve boudin is an event staple.  Like Bibles in church. Like black dogs in duck blinds.  The amount of cayenne in Rick's boudin, we think, is directly proportional to
 the amount of cold beer consumed (which in turn affects how much cold beer is consumed while eating his boudin)!  We'll be feauturing Rick's boudin recipe in an upcoming blog, so stay tuned.

When Cal Crawford, aka Donia, wanted to stuff his mushrooms with boudin for the annual teal social, Rick obliged with the best Mississippi boudin available.  Cal points out that Walmart-variety boudan (and it's misspelled exactly that way, with an "a" instead of an "i"), is poor substitute for the real thing.  Donia says, "Good food is a blessing that, like all blessings, should be shared."  We couldn't agree more.

Donia's Boudin-Stuffed Mushrooms Recipe

Remove stems and brush inside and out with olive oil

Place a few crumbles of gorgonzola cheese inside

Fill with boudin (removed from casing) and make an indention in the middle with your thumb.  Then put a few more crumbles of gorgonzola cheese in the indention (don't press too hard or you'll split the mushroom)

Season lightly with ground mustard and any other seasoning you like (Donia used Rendezvous' dry rub seasoning at the DuckSouth.com Teal Hunt, but seasonings such as Tony's or Cavender's will work equally well)

Either place in the oven at 425 degrees for 25min (or until boudin browns), or on the grill for 25 minutes for that special smokey flavor

Lightly drizzle Hoover Sauce over mushrooms and serve

Because they'll be gone in the blink of an eye around hungry hunters it's like my grandfather said - if the cook goes hungry it's his own damned fault!

Note: In the absence of boudin-cooking friends like Rick, there are good online sources available too: Poche's Boudin and Jacob's Andouille have been suggested as making reliably good boudin.

Ramsey Russell's GetDucks.com

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