The duck was wild, the crawfish not so much, and I almost scored boudin from wild hog but there was none left, but it's boudin nonetheless
Here's the recipe:
3 large onions, chopped
2 bell peppers, chopped
1 cup of oil (I used peanut)
8 oz. of tomato sauce
6 oz. of tomato paste
1/2 cup chopped green onion tops (these came from Webster flea market)
1/2 cup of chopped parsley or reduce amount and used dried
2 cloves garlic, minced
6 cups water
5 teaspoons salt
black pepper and cayenne pepper (suit to your tastes, I eyeballed it)
2 bay leaves
4 cups of raw rice
approximately 3 or 4 duck breasts, sliced in strips and then sliced in half (more duck meat wouldn't be overdoing it)
1 lbs crawfish. Shell these and de-poop 'em
12-16 oz. boudin. If you have a really sharp nice and a light touch you can slice these. I had good luck but some slices did come undone. If they do, throw 'em in anyway.
Saute onions and bell peppers in peanut oil over low heat until onions are transparent. Add tomato sauce and paste and cook on low for 1 hour
Add everything else, stir it and bring to a boil. Pour into a greased baking dish, cover, and bake at 300 degrees for 1 hour.
So you know, I used a 9x13 baking dish and it was filled to the rim.
This stuff didn't last long.
Looks good
awesome
