"Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat." — Christy Lane
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2 1/2 pounds
boneless pork shoulder, cubed
pork liver, cut into pieces
uncooked white rice
1 1/4 cups
green onions, chopped
red bell pepper, chopped
chopped fresh parsley
finely chopped cilantro
2 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
red pepper flakes
1 1/2 inch diameter hog casings
I've loved boudin ever since I worked in Louisana during my years in the oil business. I'm glad that now I can make my own. What I like to do instead of casing is to make boudin balls. I roll the finished mixture in a little seasoned flour and deep fry for a few minutes. Great taste both ways.
As a Cajun, it was with great trepidation I attempted this recipe. Cilantro? Destroys the true flavor. It reminded me of Vietnamese sausage. There is no bell pepper in boudin. Also, the rice is medium grain and cooked to the sticky stage. VERY disappointed in this recipe. Better recipes can be found online.
Sounds WONDERFUL, Christy! Casings are kinda hard to come by here in the Houston area. I'll try your recipe as collard (instead of cabbage)rolls.
I have no problem finding casings . Just ask your local meat dept. I have NO idea where to get a Pork liver. I always use chicken livers. Never even seen a pork liver in any store. I have made lots of Boudin though. You don't really have to put it in casings.
Have something I would love to add. I make the boudin then I make balls and roll them in a corn meal and flour mix and freeze them just until firm. Deep fry them. You can put a small hunk of cheese inside them when you make them if desired. I have people call me to but these by the dozens.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 60
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