TexDanm
Truth Seeker
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- May 24, 2019
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We are currently on a Boudin jag. We are having boudin cornbread tonight. Boudin for those without a Cajun influence is a Cajun sausage made with rice and various meats. It is sort of like rice dressing in a sausage skin. It is SOOOO good on a cracker with a couple of drops of hot sauce. It is a fairly common working man's lunch where I grew up.
Now that it is cooling off there are a bunch of oven things that we don't cook as often in the summer. Mexican cornbread is coming! Can you tell that we like cornbread?
November means OYSTERS!! I like them fried, raw, in a stew, or in cornbread oyster dressing. They are strictly a winter food here. We drive down to the coast to get them fresh by the gallon and will probably pick up 25 pounds of shrimp while we are down there. It makes a nice day trip and when we go we often buy for several people.
Now that it is cooling off there are a bunch of oven things that we don't cook as often in the summer. Mexican cornbread is coming! Can you tell that we like cornbread?
November means OYSTERS!! I like them fried, raw, in a stew, or in cornbread oyster dressing. They are strictly a winter food here. We drive down to the coast to get them fresh by the gallon and will probably pick up 25 pounds of shrimp while we are down there. It makes a nice day trip and when we go we often buy for several people.