I’m not really sure what “Texas boudin” is or is supposed to be, but the stuff we have from the processor is definitely not the more crumbly version of boudin you get in Louisiana. Regardless, this recipe will work swimmingly with whatever boudin you’ve got.

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My mom found this ingeniously adorable little recipe in an old magazine clipping she found, circa 1984. You serve the stew inside the pumpkin, then scrape the sides off to eat! I am not one to particularly “get into the holidays” but making this dish definitely put  me in the spirit of fall and Halloween.

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