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Old 03-06-2013, 07:47 PM   #21
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Got a buddy that farms them so I always get the good ones.
Yeah, same here. He also provides them for the nursing home my mother's in.
Of course, he gives us "his" price.
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Old 03-06-2013, 08:31 PM   #22
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...I moved from Metaire La (New Orleans) to Charleston sc years ago.
Oh man! My friends and i loved driving down for Metarie's Mardi Gras parades when we were at USM in the 1990's; MUCH more family-friendly and easily navigated.
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Old 03-06-2013, 09:27 PM   #23
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I have never been to Louisiana sounds like a neat place. I expect the reason crayfish heads are so good that is where their kidneys are located. Now that would be a pi$$er of a meal.
Dare nuts is in the head......Males dat is......If you ain't never been to a crawfish boil, you ain't living......
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Old 03-07-2013, 01:25 AM   #24
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I lived in Lafayette for three years then in Rayne for anouther one. Man I miss the food so much and not just the crawfish. I sure could go for some boudin (sp?), cracklins or some good gumbo.

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Old 03-07-2013, 01:32 AM   #25
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I lived in Lafayette for three years then in Rayne for anouther one. Man I miss the food so much and not just the crawfish. I sure could go for some boudin (sp?), cracklins or some good gumbo.
You spelled it correct. boudin (boo-dan)
We have Juneau's Meats in Marksville that has the best fresh cracklins around. (Besides the ones my uncle makes. ) Even though I don't eat it, they say their boudin is very good too.
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Old 03-07-2013, 01:54 AM   #26
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Even though I don't eat it, they say their boudin is very good too.
Hmmm........why don't you eat it?
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Old 03-07-2013, 02:38 AM   #27
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My wife made some chicken and sausage gumbo for me to bring to work for supper tonight. About to go eat it now.

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Old 03-07-2013, 02:44 AM   #28
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I love the food here. I love the good people here, although we do have our share of stupids (coullion or cooyon depending on your French literacy). I'll probably never leave. I love it here.

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Old 03-07-2013, 02:53 AM   #29
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Hmmm........why don't you eat it?
When I was younger and we butchered pigs the whole family had to help. Part of my job was to clean out the intestines and help stuff them to make the boudin. Some, we added blood to to make "blood boudin", which is illegal now.
Now you understand why I don't eat it?
Oh, and I don't think they use "real" intestines as the casing now.
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Old 03-07-2013, 02:55 AM   #30
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I must visit Louisiana that sounds like a really fun time. Yes I have tried many dishes from that area. I have a friend who is a Rocky Mt. transplant from your fine state.

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