09/21/2024
Cajun Crawfish Boudin.
Believe it or not.. we have have some New Orleans roots right here in Northern MI. You'll be hard pressed to find Boudin this far north. Especially a recipe that originated right out of the French Quarter.
Many of you know that I got my start here, and am able to do what I've been doing here, thanks to my Uncle Mike. If you were fortunate enough to know him, you already know the rest of the story.
The short version. He was a Vietnam Veteran who spent most of his life in the food industry. Getting his start in sausage making on Mackinac Island and later spending a good majority of his life living in New Orleans, Louisiana. Where, among many things, he continued his journey in the craft of making gourmet sausages. Boudin, Chaurice, Andouille, and Tasso ham to name a few. All inspired by the regional New Orleans cuisine.
After hurricane Katrina he moved back to Grayling and thats basically where my journey began. Growing up right across the street and helping him in "the meat shop" from time to time. Sparked my already blooming interest in BBQ and sausage making alike.
A hobby turned into a small business for both he and I in the same exact location. Pretty cool if you ask me. This Boudin is one I'm proud to be making here still to this day. If you're not sure what Boudin is.. do yourself a favor and give it a try. It's great done many different ways. Grilled, steamed, fried, smoked. It makes a great filling for a jalapeno popper or can be an awesome "hash and eggs" style breakfast out of the casings. Give it a quick Google search if you're interested. Or just come by and pick some up!
