Cajun Boudin

by

Description

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.

Ingredients

  • 2 ½ pounds boneless pork shoulder, cubed
  • 1 pound pork liver, cut into pieces
  • 4 cups water
  • 2 cups uncooked white rice
  • 4 cups water
  • 1 ¼ cups green onions, chopped
  • 1 cup chopped onion
  • ½ cup minced celery
  • 1 red bell pepper, chopped
  • 1 cup chopped fresh parsley
  • 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

Instructions

  1. Combine the pork shoulder
  2. liver
  3. and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low
  4. cover
  5. and simmer until the pork cubes are tender
  6. about 1 1/2 hours.
  7. Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low
  8. cover
  9. and simmer until the rice is tender and the liquid has been absorbed
  10. 20 to 25 minutes. Set aside.
  11. Once the pork is tender
  12. remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling
  13. stir the green onion
  14. chopped onion
  15. celery
  16. bell pepper
  17. parsley
  18. cilantro
  19. and garlic into the simmering pork broth. Season with salt
  20. cayenne pepper
  21. black pepper
  22. and red pepper flakes. Cook until the onion is tender. Meanwhile
  23. grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture
  24. and cook
  25. stirring frequently until the water has nearly evaporated
  26. about 10 minutes. Stir in the cooked rice
  27. and set aside to cool.
  28. While the meat mixture is cooling
  29. 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
  30. stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
  31. 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
  32. firm to the touch
  33. and has plumped
  34. about 5 minutes. Serve immediately.

Prep Time: 30 mins

Cook Time: 2 hrs

Total Time: 3 hrs 30 mins

Servings: 18

Leave a Comment