Mardi Gras is always a big celebration with our team. Executive Chef Wes Fulmer trained in NOLA’s Restaurant August early in his career and always takes this opportunity to celebrate with traditional Cajun cuisine. Boudin [pronounced boo-dan not boo-den] is a Louisiana delicacy. The sausage is typically made with a mix of pork, rice, onions, peppers and spices, but each chef has their own take on the tasty tradition.
Lucky for those of us not traveling to New Orleans this year, Chef Wes has shared his own boudin recipe for you to make with friends and family at home.
“When it comes to boudin, it's important that you take your time. As long as you see the process through, which generally takes around 72 hours to make, then you’ll have a great product,” says Chef Wes.
If you would rather leave it to the experts, stop in give Wes’s boudin sausage a try — we’ll have it on our menu through Tuesday. Check out our full Mardi Gras lineup here.
Chef Wes's boudin sausage in their casings
What's different about Wes's boudin is that it's cooked before it's ground. Pictured above is one of his boudin links before being seared then served.
Chef Wes's boudin plated with fingerling potato and andouille hash, bourbon-soaked grain mustard and crispy sage