Oyster Boudin – Arnaud’s Restaurant

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

3 OZ tasso
3 OZ bacon fat
1 onion
3 stalks celery
2 bell peppers
2 fresh chili peppers
2 TSP dried thyme
1 TBS garlic
2 C rice
1 C oyster liquor
2 C veal stock
Salt, white and cayenne pepper
1 bunch green onions
½ bunch parsley
4 dozen fresh Louisiana oysters
Bread crumbs to thicken

Temperature:

Render the tasso in bacon fat. Add onions, celery, bell peppers and sauté until translucent. Add chili peppers, thyme, garlic and sauté until garlic is blonde. Add rice and deglaze with oyster liquor. Add veal stock, and seasonings. Return to a boil, reduce heat and simmer. Add green onions, parsley and oysters. Cover and simmer, stirring occasionally until rice is well cooked. Adjust seasonings – it should be spicy. Add bread crumbs (approximately 3 ounces) to thicken.

Let mixture cool and pace through a grinder using a small die. Form into cakes approximately 2 ounces each (similar to crab cakes – makes 25) or stuff into sausage casings making 3" lengths. If making cakes, lightly flour and sauté.

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