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Cajun Boudin

Christy Lane

"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

3 h 30 m servings 188 cals
Original recipe yields 18 servings (4 1/2 pounds)

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Directions

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  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.

Nutrition Facts


Per Serving: 188 calories; 6.6 g fat; 20 g carbohydrates; 11.2 g protein; 64 mg cholesterol; 551 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 i...

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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 i...

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...

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 m...

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...

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 ch...

This recipe is so much fun to make! We love Boudin from all our trips to New Orleans and my husband having lived in Thibodeaux. This is so flavorful and for those who may never get to Louisian...

Awesome Egg Roll filling !!!