Cajun Boudin Recipe - Allrecipes.com
Cajun Boudin Recipe
  • READY IN 3+ hrs

Cajun Boudin

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 1/2 pounds Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs
  • READY IN

    3 hrs 30 mins

Directions

  1. Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
  2. Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
  3. Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
  4. While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
  5. Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2010

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.

 
Most Helpful Critical Review
Jan 31, 2012

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.

 

6 Ratings

Sep 17, 2009

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.

 
Jan 16, 2012

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.

 
Jun 11, 2013

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.

 
Dec 18, 2013

I have to agree with one of the other reviewers... please do not put cilantro in boudin. Also leave out the red pepper flakes and bell peppers. Casings can be found at just about any meat market as well as most sports and outdoors stores like Bass Pro, Academy, Gander Mountain, etc.

 

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Nutrition

  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 20 g
  • 6%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 551 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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