BOUDINE RECIPE

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CLASSIC BOUDIN (BOUDOIN) | LA ...

This is the best classic boudin out there. Boudin is also spelled “boudoin.“ Both are proper spellings of the same classic Cajun dish.

Provided by Mawmaw

Total Time 00:02:20

Prep Time 00:00:20

Cook Time 00:02:00

Number Of Ingredients 12

10 lbs pork roast (pork butt roast works)
4 medium onions
5 shallots
2 bell peppers
3 bunches green onion, chopped fine
1 bunch fresh parsley, chopped fine
1 tsp white pepper
2 tbsp salt
1 1/2 tbsp black pepper
5 tbsp cayenne
9 3/4 cup cooked rice
1 package of casing

Steps:

  • In a large stockpot combine the pork roast, 5 whole shallots, 3 whole onions, and 2 whole bell peppers with enough water to cover the entire contents of pot. Boil until the meat begins to separate from the bone. Remove roast from water and then trim the fat from meat. Reserve stock.
  • With a meat grinder, grind together the meat with the boiled onions, shallots and peppers. Also grind in one additional raw onion.
  • Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.
  • Add the cooked rice to the mixture and keep the consistency “wet“ but not too wet to handle. Stuff the boudoin mixture into the casing, make boudoin balls or eat as a rice dressing. Boudoin is often enjoyed with cracklins. Because this recipe makes a substantial amount of boudoin, most of it will likely be frozen for future use. To thaw the boudoin, heat water to boiling in a large pot and place boudoin in the pot and boil for 10 minutes. Remove and serve. Or, if making boudoin balls, roll in a small amount of breadcrumbs before freezing. To thaw, deep fat fry until golden brown or cook in the oven at 350 for 20 minutes turning balls once.
  • A cooking tip submitted in the thread was this - “My secret that makes all the difference: make your rice with the liquid you cooked the boudin in. C'est bon“

CAJUN BOUDIN RECIPE | ALLRECIPES



Cajun Boudin Recipe | Allrecipes image

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.

Provided by Christy Lane

Categories     Meat and Poultry    Pork    Pork Shoulder Recipes

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 4 1/2 pounds

Number Of Ingredients 17

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

Steps:

  • 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.
  • 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 : Calories 188 calories, CarbohydrateContent 20 g, CholesterolContent 63.8 mg, FatContent 6.6 g, FiberContent 1.1 g, ProteinContent 11.2 g, SaturatedFatContent 2.4 g, SodiumContent 550.9 mg, SugarContent 1 g

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