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How to Make Cajun Boudin - A Step-by-Step Guide

Cajun Boudin is a traditional Louisiana dish that has its roots in French cuisine. This delicious sausage is made with a combination of pork, rice, and Cajun spices, and is typically served with a side of coleslaw or potato salad. Boudin has been a staple in Cajun cooking for centuries, and its popularity has spread far beyond the bayous of Louisiana.

Boudin is made by combining ground pork with cooked rice and a variety of spices, including cayenne pepper, paprika, and garlic. The mi...

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Ingredients

  • 2 ½ pounds boneless pork shoulder, cubed
  • 1 pound pork liver, cut into pieces
  • 8 cups water, divided
  • 2 cups uncooked white rice
  • 1 ¼ cups green onions, chopped
  • 1 cup chopped onion
  • 1 cup chopped fresh parsley
  • 1 medium red bell pepper, chopped
  • ½ cup minced celery
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon minced garlic
  • 4 teaspoons salt
  • 2 ½ teaspoons cayenne pepper
  • 1 ½ teaspoons ground black pepper
  • ½ teaspoon red pepper flakes
  • 4 feet 1 1/2 inch diameter hog casings

Information

  • Prep Time: 45 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 45 mins
  • Servings: 18
  • Yield: 4 1/2 pounds

  • Combine pork shoulder and liver in a large saucepan. Add 4 cups water and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until pork is tender, about 1 1/2 hours.
  • Meanwhile, bring remaining 4 cups water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Set aside.
  • Use a slotted spoon to transfer pork to a cutting board; let cool.
  • Stir green onions, onion, parsley, bell pepper, celery, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and pepper flakes. Simmer until onion is tender, 5 to 7 minutes.
  • Meanwhile, grind cooled meat using the coarse plate of a meat grinder. Stir ground meat into the vegetable mixture and cook, stirring frequently, until the liquid has nearly evaporated, about 10 minutes. Stir in cooked rice and set aside to cool.
  • While the meat mixture is cooling, rinse sausage casings inside and out with plenty of warm water. Keep 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 sausages with a needle every 4 to 6 inches.
  • Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a gentle simmer. Add sausages and cook gently until hot on the inside, firm to the touch, and plumped in appearance, about 5 minutes. Serve immediately.

    • Nutrition

    188 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 64mg
    • Sodium: 551mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 11g
    • Vitamin C: 18mg
    • Calcium: 28mg
    • Iron: 4mg
    • Potassium: 211mg

    Categories

    Sausage recipes
    Rice recipes
    Liver recipes
    Onion recipes
    Bell pepper recipes