In the words of my dear husband, "It was an unqualified success."
We made boudin rouge (blood sausage, solely for my father-in-law's sake) and boudin blanc, my absolute favorite Louisiana staple.
I was born in Louisiana, and most of my extended family still lives there. We moved away when I was 2, but I was still raised on the Cajun/Creole cuisine: red beans and rice, dirty rice, gumbo, boudin, jambalaya, etoufee, shrimp creole, cracklin, po'boys... YUM.
I used Emeril's recipe for boudin and doubled it.
I was SO PLEASED!! It's EXACTLY Louisiana boudin! Actually, it was better, becuse we made it :).
The blood sausage still gives me indigestion just thinking about it. I tried to have as little to do with it as possible. So my father-in-law and husband made it.
I love my father-in-law. He made sausage in his cap and suspenders.
But seriously, it was gory. It was bloody. It was disgusting.
The post-cooked pictures aren't that bad. (E-mail me if you want the recipe, but I'm not posting it here! Blech!)
Okay, think I'm being a baby? I'll show you a picture.
See? It was gross!
And my kitchen looked like a scene from CSI.
But I'm more than happy with my personal stash of real Louisiana boudin!