MUNCHIES Presents.ケイジャン・ブーダンのショートフィルム (MUNCHIES Presents: A Short Film on Cajun Boudin)

字幕表動画を再生する

You wanna give us a little tune?
And get your, get your prayer ready?
>> Toby Rodriguez, Lache Pas Boucherie. We decided
to do a true community boucherie.
None of y'all really wanna be in
the receiving end of the bullet.
It's the butchering of a hog.
When we shoot the pig, we're gonna go ahead and,
like, right away after it's shot,
it gets stunned.
We're gonna pull it to the edge of
the it's gonna, should be right here already.
>> Yeah.
>> Cuz I'm gonna put feed for it.
>> In a traditional boucherie,
we cook things such as backbone stew,
we make smoked sausage,
hog head cheese to name a few.
If it flops around too much, it,
like it hurts itself.
It gets bruised up and cut up.
So, we actually hold it down while I go ahead and
bleed it out.
It's comfort, yeah, comfort him as,
as much as possible.
>> Kill them, butcher them, and
made a little bit of boudin with it.
[MUSIC]
Muchies presents.
Cajun Boudin.
Get some boudin.
>> Do it.
>> Simple recipe, the pork,
the onions, the rice cake and cajun seasoning and
stuff it in a natural hull casing.
It's not really complicated about
the boudin process you know.
>> Boudin was something that was
just always there when we were growing up.
Like people would think of going and
getting a box of doughnuts,
we'd go get a box of boudin.
>> When I was driving truck for
the Parish and things,
we would stop at a store in the morning and
get a neck of boudin with some milk.
And we'd eat it for breakfast.
>> Perfect thing to do as a family.
Get boudin.
Anytime I'm hung over.
>> Boudin. >> Boudin.
[LAUGH].
You go to someone's house, and
instead of bringing a bottle of wine,
you bring a box of boudin.
It's just always there, you're always having it.
I mean, I still eat it every day.
>> It sounds good, it tastes good,
it smells good, and it's pretty much everywhere.
[MUSIC]
Johnson's Boucaniere, Lafayette, LA.
>> Two pounds of boudin, Danny.
Cut in half.
[SOUND] Wallace Johnson, Johnson's Boucaniere.
>> My name is Wallace Johnson,
I work at the Boucaniere.
>> My name is Lori Walls, I'm his daughter.
I'm the owner of Johnson's Boucaniere.
We do sausage, the smoked meats,
the tasso, beef jerky, and then boudin.
>> Back in the old days
when the farmers would kill a hog.
They would make make little bit of boudin to
use up everything.
Cuz there was no
refrigeration at the time.
It was a way of not wasting any of the meats.
They would cook the liver and then boil some meat
and, and they'd get some greens in, and some rice.
They would take the entrails from the hog and
clean them out and wash them good and
then stuff the, the mixture into the casing.
It's all fully cooked except for the casing.
You can simmer it, you can grill it,
you can steam it.
>> I wouldn't say
it's considered extremely attractive.
>> There was no boudin made commercially until
my daddy started it in 1948.
And my daddy decided he was going to start
making boudin to sell in the grocery store.
That's what he did, he and my sister.
That's lagniappe (extra).
>> Ooh, lord.
We used to be the only one, but
now they've got hundreds.
[LAUGH] Every, every gas station you go to in
Louisiana sells boudin.
[MUSIC]
Floyd Poche, Poche's Market and Restaurant.
I'm Floyd Poche the owner of Poche's Market and
Restaurant.
It's been in business since 1976, Diane had it
before me since 1962. We do a lot of boudin,
cracklin, andouille sausage, tasso and
a lot of specialty meats. You
know like stuffed pork roast, you know, and all
this famous Cajun foods. We make about 5 to 6,000
pounds a week of boudin. And we put porked liver
in our, our boudin and a lot of the younger people
don't like liver quite as much as it used to
be in the old days.
So we cut off all the liver a little bit more.
And replace it with a bit more meat and stuff.
>> Whenever I was a kid, boudin was the scraps.
Roddie Romero, Cajun musician. It was
the things that we weren't going to be
eating or like had to be eaten fresh.
And we made boudin out of it.
And nowadays they're breaking the whole
shoulder down.
>> Yeah. >> For for boudin.
The stuff that people used to
associate with boudin.
Like all the scraps and
the nasty parts of the pig.
>> Yeah. >> I think there's a
thing going on right now where they're no longer-
Tony Davoren, Lache Pas Boucherie.
The nasty parts.
They're the delicious parts, you know.
>> Because of Bizarre Foods, and, and Bourdain,
and all these guys that have gone in and
shown that hey it's cool.
It's cool to eat some strange stuff.
It's actually not that strange and
it's delicious as a delicacy.
>> It's not even that it's cool.
It's the best part.
>> It's the best part.
[MUSIC]
Boudin is native I feel to our area.
Much like the po' boy's native to New Orleans.
I don't know of any boudin in New Orleans.
Maybe you might find a link or
two here are there.
But not in the same capacity as over here.
[MUSIC]
Cochon, New Orleans, LA. Donald Link,
Chef/Owner, Cochon.
>> Believe it or
not, it's hard to find boudin in New Orleans.
I mean, we serve it at Cochon Butcher and
it's probably the only place I
can think of that you can get hot boudin.
Which is strange cause we're so close to it.
[MUSIC]
The ingredients in boudin has always been pork and
some liver.
My ratio is about a quarter.
What we do is just have enough in it to where you
don't really know its in there.
But it supplies the, the richness and
the depth of flavor that you want.
Without tasting like old liver.
Here's the juice from the cooking.
It's like risotto.
You know, you have to stir it to get it creamy.
We're not just blending it here.
We're actually trying to break the starch out of
the rice to give it that certain texture.
It's kinda based on, you know, all the things I
liked about the different boudins that I've had.
One of the interesting thing about boudin,
same ingredients and
everything is so different.
>> Definitely more meat than rice.
>> Mm-hm. >> I can
barely get the rice at all.
>> I know. >> I like the amount of
vegetables it had.
>> I like the green onions.
>> Yeah. >> It's definitely got
some liver to it.
>> It's very dry.
They do not grind their meat.
I think they shred their meat.
>> It's really, you know,
everyone has their favorite spot.
>> People are committed and
religious about their favorite boudin.
They, they've got their favorite boudin and
nothing is better than that.
That's their boudin,
you're not gonna talk them into anything else.
Doesn't matter what you say,
doesn't matter what you put on the table.
I aint sa, I, I, you know,
I haven't seen people fight over boudin yet.
>> [LAUGH] It's coming close.
>> It wasn't the abundance of
specialty meat shops that exist now.
Now, people go, want boudin and
they go to a specialty meat store
that specializes mainly in boudin and cracklin.
Well as a kid you went to an actual butcher shop or
your grocery store which had
a meat department in there.
And, like,
boudin was usually made in those departments.
[MUSIC]
>> Five links of boudin please.
I know, but we got sushi.
Go ahead, brother.
Is that sushi for lovers?
When's the last time you saw
boudin served over a sushi counter?
[MUSIC]
Scott, LA.
The Best Stop, Scott, LA.
>> What we got?
>> Here we go.
>> It's, it's the ass end of the boudin.
>> [LAUGH]. >> And liver's
coming out of it.
Is the best part.
>> I mean, that always gets me excited.
The ass end of anything gets you excited.
>> The Best Stop is probably,
along with Porsay's, probably one of the first
places that built this reputation around boudin.
>> I wish blue man was here.
He'd tell you how many thousands of
pounds they would, they sell everyday.
I don't know the number but it's, it's amazing.
>> Oh, it's big money.
Like, like there are a few
different families that are funding.
Completely funded,
like Jack Christmas is all paid for by Boudin.
Purvis Morrison, Mayor of Scott, LA.
>> I never thought that I would see boudin become
a multi-million dollar industry.
Last year when we found that that year prior was
1.5 million pounds of boudin sold in the city
of Scott.
Employees, about 80 employees that work in
the city of Scott because of the boudin industry.
So that was one of the biggest,
I guess, That we were able to use to influence
the legislature, to give us the opportunity to be
called the Boudin capital of the world.
Broussard was self proclaimed as
the Boudin capital of the world.
But there were no records of
anything that showed through legislation that
they went through the process to
become the Boudin capital of the world.
And we are the Boudin capital of the world.
[MUSIC]
Jenny's is
still the Boudin capital of the universe.
>> I mean Poches Bridges is probably the,
the king.
I don't think any of
them sell more boudin than I do, so.
You know they might lie and
tell you they sell a lot more.
Because after a while when you see my place,
and what it takes to make you know,
5 to 6,000 pounds a week.
If they're selling 20,000 pounds ain't no
where near my place.
You know.
But a lot of them don't tell the truth.
>> I think the big deal about Scott is
very accessible exit of of I-10.
There are three bad ass boudin places right at
the exit.
>> I think it's taken the heavy hitters,
Don's, Billy's, Best Stop in a radius of two miles.
>> So that created that market along I-10.
Like Don's is a perfect example.
The reason Don's is so big, it's not
people that live in that city that are carrying it
because it's not that big of a city.
But it's, it's everyone's stop on the interstate.
>> We have a lot of people that migrated to
the cities from this, this area.
They went to, they went to Houston,
they went to Florida, they went to Dallas.
And whenever they get an opportunity to
pass through here again, in business or
in pleasure, they'll stop by.
And they'll pick up some of this boudin,
some cracklin, especially meat, and
they bring it home.
And when they come, they might come down and
a neighbor might say hey,
you going down to Scott's?
Bring me $200 worth of meat.
Bring me some boudin.
Bring me some cracklin.
Bring me some things of that nature.
>> My dad lives in Lake Charles.
It's three hours west of here.
And I never go to
Lake Charles without stopping to get boudin.
Usually I get enough to eat in the car and
then, have enough for the remainder of my trip.
And cracklins.
I mean, the cracklins are dangerous,
cuz you basically eat them till you get sick.
Cracklin can be pretty much anywhere on the pig.
The actual skin and
the fat with a little bit of meat attached to it.
But the best part is
either the back or the belly.
It's cut up in cubes and then it's fried.
And then it's pulled from its own grease after the,
the lard is rendered.
It's usually cooled and
they put it back into hot grease so it can pop.
>> When you eat one piece of cracklin,
you lose two days of your life.
He just lost four days right there.
>> Yeah. >> Like, he wasn't,
he wasn't using them.
>> I wasn't using them.
>> Yeah.
>> I know this one guy who was telling me
that he had, he had a little restaurant,
I think, somewhere.
It was in Arkansas or Alabama or somewhere.
And he was coming down here and
he'd buy boudin and cracklin.
And he'd go over there and
sell a little link, with about five or
six cracklings, for $10 appetizer.
I know we have a guy by the name of Mike's.
Mike has a little boudin place right out
the city of Scott he does a boudin pie.
When I first seen it, I was like, boudin pie?
And I tasted it and it was great.
I mean it was kinda a mixture of
sweet candied yams, with boudin and a crust.
And so, you hear,
you hear of Billy's with the boudin balls with
the pepperjack cheese in the middle.
>> It will change your life.
>> Oh yeah, for the better too, bro.
>> A lot of people eat it,
they love to put it in between a slice of bread.
And they eat it with a slice of bread.
Some people like to drizzle a little bit of
syrup on it, you know, and get like,
a little sweet and, and salty kinda mix with it.
They'll eat it that way.
Some of the,
the, the elaborate ways they making boudin,
putting different things in it, is unbelievable.
>> Well, we make crawfish boudin also.
Breaux Bridge is
the crawfish capitol of the world.
It's crawfish tails mixed with the rice and
like an etouffee mixture, you know with,
smothered with the onions and stuff like that.
>> That's regular smoked and this is regular.
>> The smoked regular boudin is good.
>> Bad ass.
>> Really good. >> It's my favorite.
>> I don't taste that richness that I
taste of the, when it's just broiled.
>> Yeah. >> The smoke kinda
hides it a little bit.
[LAUGH] >> What we're
learning from this is that we
just need to smoke everything right?
[LAUGH].
>> As Waylon Jennings once said,
smoke everything.
>> Yeah.
>> Smoked boudin and smoked blood boudin.
In blood boudin right here.
>> Blood boudin, which is also referred to
at boudin noir,
is the same consistency of regular boudin,
except there is blood added to that mixture.
The only time you can really get blood boudin
is at a slaughterhouse or at a boucherie.
>> Salt, bowl, salt.
Okay, okay.
>> How's it look? >> That's good.
>> Once the blood is collected, it's salted.
You beat it with a whisk pretty vigorously to keep
the actual platelets from activating and
clotting the blood.
Once the blood is secured,
the entire boudin process takes place and
everything is mixed up.
Then you add your blood.
You need to go a little bit shy on the salt
because there's so
much salt already in the blood itself.
You mix that up, load it into a stuffer,
stuff it inside the casing, make your links.
And finally, boil it and eat it.
The blood is not cooked until the boudin is
actually boiled.
Once it's boiled,
then it's ready for consumption.
Where in regular boudin,
everything's already cooked
beforehand with the exception of the casing,
which has to be boiled for, for consumption.
>> Oh. >> Without that
smokiness.
[INAUDIBLE]. >> It tastes just
like duck breast, man.
It tastes like fucking duck breast.
>> It's that blood flavor, the wild,
the wild rich flavor.
[MUSIC]
>> This is its true state.
[MUSIC]
>> This is kinda a way of life, you know,
eating boudin and craklins, and
boiled crawfish are your three main food groups.
And this is just what people eat.
It's what they've always eaten.
And so when I grew up it was just always there.
>> For us, it was always a very popular item.
You know, we grew up around it so I was not
surprised that more people are enjoying it.
>> You know our
sales are always steadily increase over the years.
You know, we try to make a good quality product,
you know.
I'm happy.
[LAUGH].
>> We do have big demand for boudin now,
a big demand for some of these Cajun product.
I feel like,
puts a strain on what can be supplied.
Because it used to be if you got boudin or
you got hog head cheese it came from
a slaughterhouse or it came from a butcher.
And instead of saying sorry we're out
there's an order putting into a meatpacking plant.
I mean, I see it within the next 10,
20 years it being everywhere and
there being plenty of bad interpretations of it.
>> But you're, you're always gonna
have people that prefer the good stuff Toby.
>> Yeah man cuz once you get that first taste of
something real.
You're gonna want to get that every time or
find out where it comes from.
>> But wouldn't it be great if south Louisiana
got it's due.
Like got some like really positive.
>> I think we're getting it. >> Some like you
mean with like Swamp People or Duck Dynasty?
>> No, no, no. Not at all.
>> I'm saying like,
like you know I think food could help to turn
>> Of course.
>> That.
That people do get some credit and
do get some attention and >> It's slow.
>> [CROSSTALK] Slowly, slowly, so good.
>> It is because of true talent, now that I'm good
at being an idiot and growing a beard.
[MUSIC]