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

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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

188 calories; 11.2 g protein; 20 g carbohydrates; 63.8 mg cholesterol; 550.9 mg sodium. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
02/08/2010
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. Read More
(48)

Most helpful critical review

Rating: 1 stars
02/01/2012
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. Read More
(84)
10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/08/2010
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. Read More
(48)
Rating: 1 stars
01/31/2012
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. Read More
(84)
Rating: 5 stars
02/08/2010
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. Read More
(48)
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Rating: 5 stars
09/17/2009
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. Read More
(36)
Rating: 3 stars
01/17/2012
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. Read More
(10)
Rating: 1 stars
12/18/2013
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. Read More
(10)
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Rating: 4 stars
06/11/2013
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. Read More
(6)
Rating: 5 stars
02/20/2017
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 Louisiana make this and enjoy. We prefer calves liver for the flavor. It's hard to find pork liver. Best squeeze out of the casing on to a cracker or piece of crusty bread with your favorite mustard! Enjoy Read More
(1)
Rating: 5 stars
12/01/2017
Awesome Egg Roll filling!!! Read More
(1)