• Tommy Centola

Oyster Boudin from Arnaud’s

Updated: Jan 4

Here is a twist on that great Cajun sausage, Boudin. This recipe takes away the hardest part of Boudin away, stuffing it into sausage casings. You make the Boudin into patties.

3 ounces Tasso

3 ounces Bacon Fat

1 Onion

3 stalks Celery, finely chopped

2 Bell Pepper, finely chopped

2 fresh Chili Peppers, finely chopped

2 teaspoons dried Thyme

1 tablespoon Garlic, minced

2 cups Rice, cooked

1 cup Oyster Liquid

2 cups Veal or Beef Stock

Salt, White and Cayenne Pepper, to taste

1 bunch Green Onions, thinly sliced

1/2 bunch Parsley, finely chopped

4 dozen fresh Oysters

Bread crumb to thicken

Render Tasso in bacon fat. Add onions, celery and bell peppers and sauté until translucent. Add the chili peppers, thyme and garlic and sauté until garlic is blonde. Add rice and deglaze with oyster water. Add stock and seasonings. Return to a boil, reduce heat and simmer. Add green onions, parsley and oysters. Cover and simmer, stirring occasionally until rice is well cooked. Adjust seasonings- it should be spicy. Add bread crumbs ( approximately 3 ounces) to thicken. Let mixture cool and pass through a grinder using a small die. Form into cakes approximate 2 ounces each, similar to crab cakes. Lightly flour and sauté. Sever with your favorite sauce.

Enjoy!!!

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