Your Oyster Recipe of the Day: Crawfish and Oyster Boudin from chef Nathan Richard at Kingfish restaurant. Richard takes the idea of classic Cajun boudin and substitutes our favorite seafoods for the pork. In the restaurant, he uses a bit of monkfish liver to give it an “authentic boudin flavor.” Ann Maloney at NOLA.com says if you don’t have a sausage stuffer, you can prepare this as a rice dressing.
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