Pour off most of the oil from the frying pan reserving 4 tablespoons of the grease along with all of the remaining crunchy bits and pieces. Heat the grease over medium-high heat and add the crumbled boudin. Saute until the boudin begins to brown. Sprinkle with flour, stir into the oil, and make a blond roux by cooking it just long enough to remove the raw flour taste. Add the evaporated milk and stir to combine. As it comes to a simmer and thickens, begin thinning it out by adding the whole m...| acadianatable.com