©2023
AuthorDartagnan"Tall City Meat Market's fresh boudin in Midland Texas is the key to the insane flavor of this cajun inspired dish by Bayou Sam's Cajun Grill "
Preheat indirect grill to 450° with pecan going in just before starting the hens.
Sauté green onions in duck fat and peanut oil until beginning to brown good. Strip casing off of boudin and add to pan, breaking boudin up. When contents have begun sticking to the pan, add 1/2 cup at a time of the stock and remove fondant from bottom of pan. Let completely reduce and do again, using all the stock and water. When done, remove from heat and fold in desired amount of steamed parboiled rice. Move to cold burner, cover for 10 minutes.
Clean, rinse hens well. Dry cavity. Lightly salt.
Drizzle and wipe inside of hens with scant amount of duck fat if desired. Stuff hens with boudin, packing it in. Probably won’t use all the boudin and rice.
Twist wings to tuck under the bird. Truss or tie legs together.
Hand coat hens with Maille Mustard.
Season first with Triple Blast, then with rub.
Double foil line 2 1/4 sheet rimmed sheet pans. Top with sprayed Bradley Racks.
Place hens on racks breast side up.
Place on indirect heat grill. Drop temp to 400°
Roast 50-60 minutes, rotating every 10 minutes. (Internal of 160°)
If using sauce, begin basting last 20 minutes.
Remove racks from heat, place hens on new foil lined sheet pans, tent with double foil to rest 10 minutes. Pour off liquids from pans and strain well. Add strained liquids to Cherry Sauce, reduce slightly, finish with floured butter.
Use scallions to top sauce as garnish.
Ingredients
Directions
Preheat indirect grill to 450° with pecan going in just before starting the hens.
Sauté green onions in duck fat and peanut oil until beginning to brown good. Strip casing off of boudin and add to pan, breaking boudin up. When contents have begun sticking to the pan, add 1/2 cup at a time of the stock and remove fondant from bottom of pan. Let completely reduce and do again, using all the stock and water. When done, remove from heat and fold in desired amount of steamed parboiled rice. Move to cold burner, cover for 10 minutes.
Clean, rinse hens well. Dry cavity. Lightly salt.
Drizzle and wipe inside of hens with scant amount of duck fat if desired. Stuff hens with boudin, packing it in. Probably won’t use all the boudin and rice.
Twist wings to tuck under the bird. Truss or tie legs together.
Hand coat hens with Maille Mustard.
Season first with Triple Blast, then with rub.
Double foil line 2 1/4 sheet rimmed sheet pans. Top with sprayed Bradley Racks.
Place hens on racks breast side up.
Place on indirect heat grill. Drop temp to 400°
Roast 50-60 minutes, rotating every 10 minutes. (Internal of 160°)
If using sauce, begin basting last 20 minutes.
Remove racks from heat, place hens on new foil lined sheet pans, tent with double foil to rest 10 minutes. Pour off liquids from pans and strain well. Add strained liquids to Cherry Sauce, reduce slightly, finish with floured butter.
Use scallions to top sauce as garnish.