Comeaux's Alligator Boudin 1 lb
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Q: after cooking it, can you and is it proper to cut open the skin and just use the cooked meat to mix in a jambalaya dish? after cooking it, can you and is it proper to cut open the skin and just use the cooked meat to mix in a jambalaya dish?
A: Yes, this is a preference thing. Lots of people cut boudin open and only eat the contents.
Q: Is the casing pork Is the casing pork
A: Yes, this product is in a pork sausage casing.
Q: is this spicy? is this spicy?
A: This product is already seasoned , I wouldn't say its spicy. But it is up to personal preference .
It's the same blend of sauteed vegetables and spices used in our seafood and crawfish boudin with one exception, Alligator! The Alligator is sauteed with "The Cajun Three" (onions, celery, bell pepper) then seasoned and combined with cooked rice and finally packed in a sausage casing. Just heat and serve! Try what is fast becoming a national delicacy. Can be served as a meal or appetizer.
COOKING INSTRUCTIONS: FOR ALL METHODS BELOW, OBTAIN AT LEAST 160 DEGREES BEFORE EATING!
Microwave: Wrap one link in damp paper towel. Heat for one minute on high or to desire heat level.
Steam: Fill pot with enough water to cover bottom (about half inch). Heat on high until steam forms. Lower temperature and place boudin in pot. Cover and heat for 2 minutes or until warm. Do not submerge boudin in water.
BBQ Pit: Roll link with foil and heat on pit. Or, place boudin directly on grill and cook until outer casing is crisp.
Oven or skillet: Heat slowly until skin becomes crisp
|1 lbs. (16 oz.)
|Calories from fat
|Cholesterol per unit
|Dietary fiber per unit
|Saturated fat per unit
|Serving per container
|2 oz (58g)
|Sodium per unit
|Total carbs per unit
|Total fat per unit