Louisiana Boudin and Lost Rice
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- Опубліковано 21 лип 2024
- Rice is one of the most fundamental Southern ingredients, especially when it comes to the Cajun delicacy, boudin, a sausage made from rice, pork, herbs and spices. For this episode of Nourish, Chef Donald Link talks about broad cultural influences on Cajun cooking - especially in once lost and recently rediscovered heirloom varieties of rice.
Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers
Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor:
Donald "DRay!" Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Michael Foster Project from Baton Rouge, LA
Special Thanks for Images and Video: Carolina Gold Rice Foundation
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
I lived in basile, louisiana. And enjoyed that tradition.. Iam back. In El salvador. Now.. Love. My boudin.. Ces ce bon.!!
I learn something with every new episode, thanks Doctor,. This series has inspired us to plan a motor trip through the South, with the ultimate goal of New Orleans. I'm trying to lose weight so I can gain it back come summer. Legacy rice.....and I thought rice was rice !
Smoked boudain is everything...and everyone cannot make it right!
One of my favourite rice dishes is from India: Basmati rice with cumin, ajwain, black mustard seed, cloves, cinnamon, cardamom, black pepper and turmeric.
Great show Dr. Conyers. Thanks for sharing.
Makes me proud to grow Carolina Gold !
Can't wait until Carolina Gold is available again. I never had mashed potatoes until I went to school. We always had rice instead.
You can get it right now... check out recipes and growers at www.carolinagoldricefoundation.org/
🎥Another great video with excellent footage for all us foodies. 👀
Second video I watch from your channel: excellent work, Doctor!! Hope you still have a lot of typical Southern topics up your sleeve to create interesting footage with.
We eat rice with supper most nights. We often make Boudin, usually with pork but I have made it with venison too. It has been awhile since I made a batch. I should do that. I enjoy your videos, but they make me homesick for South Louisiana.
I really enjoyed this! Who knew there were so many famous rice varieties in America? That Boudin looks amazing 👏
I discovered rice when I began to cook for my self & family. But there was only 1 kind back in the 70's Uncle Ben"s.... I've learned so much form the Asian community, and thanks to your show Dr. Conyers I'll explore more of my southern roots...through cooking.
OMG my mouth is watering, looks so good. Good job on the video.
Never seen this before but it's a solid episode. Thank you!!
Wow. Great video! I never knew this about varieties of rice.
Outstanding video as always. Boudin is a favorite, whether with pork, chicken or GATOR meat.
Awh man this looks so good!
Great video. Informing the true sources gradually, but some areas were not as accurate as they could have been, it was a good video to watch. Thank you!
Great video man
Big up to Trinidad 🇹🇹
Dr. Conyers, I've been enjoying the Nou Rish videos this week. Living on the coast, we've been to Nawlins many times in the last 25 years. I just looked up where I can buy "Carolina Gold" rice. My daughter now works at Stennis as well. "Small world" always seems to apply in the region between TX and the FL panhandle along the coast.
this is so interesting
Charcuterie happens now and then in my kitchen. Pork and sausage might as well be the same word. Might be boudin next time, particularly if I run a cross some of that good rice.
Nice work, glad to see you didn't have any corn in that gumbo. :)
Boudin!
great video! making something from nothing makes for great food :)
That grain looks real similar to an Arab variety of rice I've seen before. Only the color is different, slightly.
Wow
What's the name of your shop i need to make a stop
I love your Videos! Interesting to see what you are doing abroad ;) But let me tell you: Germany has nothing to do with rice-farming. We never had. Farmers who left Germany just learned it in the States.
Herbert IstEventuellNichtMeinEchterName Germans in Louisiana did have something to do with rice growing. Their German creole descendants still do. That’s why he brought it up because of this history in Louisiana.
I am definitely a Basmati rice fan myself. My second choice is a good parboiled rice. Omg I love some good collard greens and I still like Rabbit as well. I love good seasonings and Cajun is well seasoned and got a lot of heat. Do they make this sausage in beef or chicken only as we don’t eat pork. Ohhh did he say red beans and rice, oh yes.
Great video, but the back sound is too loud and bothers us to follow the story...
And still Amaricans fighting for Basmati rice patent...:)
The white totally ignored the west African influence in creole cooking
Right but this nothing new.
@@roybabineaux5353 as soon as he mentioned german and French only I turned it off.
@@oxclan3149 yeah I know west Africa is famous for its rice cuisines especially jollof rice which look almost exactly like jambalaya
I was shocked myself! Per another video, his family is from SC (Gullah-Geechie Corridor). Enslaved Africans (& rice grains)were specifically brought to that region for their rice knowledge!
@@mano6453 absolutely truth
Love the video, but hate the background music.
Wow, I didn't notice the music at all.
@@fraserhenderson7839 You are right I was listening with headphones and the music was loud, but when I listened without them it is not so bad.
Haven’t had boudin in years.....that’s because I don’t eat pork.
well yeah
MOON CHILD They have crawfish boudin, shrimp boudin and seafood boudin (crawfish and shrimp mixed). Also, I’ve seen chicken boudin, deer boudin and alligator boudin before. Pork is not the only option.