Chef John Folse's "Nuttin' But Kickin'" Boudin
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Sausage stuffer
- Meat grinder
- Stockpot
- Colander
- Slotted spoon
- Stove
- Measuring cup
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Instant-read thermometer
- Steamer basket
- Butcher's twine
Ingredients
- 20 pounds fresh picnic shoulder, cut 1 ½ inch thick
- 3 pounds pork liver
- 8 large yellow onions, peeled and diced
- 5 cups medium-grain rice
- 6 bunches green onion tops, thinly sliced
- 5 ounces salt
- 2 ounces black pepper
- 1 cup chopped red bell pepper, finely diced
- 32-35mm hog casing
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