34
MY
ROUSES
EVERYDAY
JULY | AUGUST 2014
Rouses Crawfish Boil
Boudin
Our Crawfish Boiled Boudin on a Bun made
its debut at this year’s French Quarter
Festival. This is a simplified version you can
make it home.
WHAT YOU WILL NEED
4
Rouses pistolettes (or 8-inch slices of Rouses
French Bread, split lengthwise
FOR THE BOIL
1 ounce bottle concentrated liquid crab boil
2
pounds Rouses pork boudin
Netted bag
FOR THE SLAW
1
tablespoon dill relish
1
tablespoon sweet relish
1
cup Zatarain’s or Arnaud’s remoulade sauce
1
tablespoon pimento, chopped
½ bunch fresh collard greens
⅓
head fresh green cabbage
HOW TO PREP
In a large pot, bring 2 gallons of water and 1 ounce
of crab boil to a boil. Turn off the heat. After boil
comes to a rest, place boudin in a netted bag and
submerge in water for 2 minutes. Remove from
water.
In a medium bowl, mix relishes and pimento. Drain.
Remove 4 tablespoons of Remoulade sauce from
jar and reserve for sandwiches. Add the rest of the
Remoulade sauce to the relish and pimento. Mix well.
Remove stems from the collard greens, wash and
dry. Core cabbage, slice into quarters, wash and dry.
Chiffonade collard greens and cabbage and toss
with the Remoulade dressing.
Split Pistolettes and slather on 1 tablespoon of
Remoulade Sauce per “bun.” Scoop on slaw and
add 1 link of boudin per sandwich.
(Makes 4)
I
f the usual hot dog toppings don’t quite cut the mustard anymore, it’s time to think
more creatively about condiments. Skip Murray and Constantine Georges, owners of
Dat Dog, top hot dogs, or sausage, with everything from guacamole to etouffee. We
were inspired by owners of Dat Dog to come up with our own Top Dog toppings.
ReCIpe,
try me!
The
Dog Days
of
Summer
the
Gulf Coast
issue
photo by
Frank Aymami
