LOUISIANA BOUDIN RECIPES RECIPES
CLASSIC BOUDIN (BOUDOIN) | REALCAJUNRECIPES.COM: 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
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“
REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
We *love* when people share our recipes. So much so that Maw-Maw will often call me to say “Did you see how many Pinterest pins we got?“ or “Our Facebook shares for the tarts are at 32 and it's only been two hours!“ If you do wish to share the recipes or photos found on our site on your webpage, Facebook Group or Message Board, we simply ask that you cite the source by providing a link back to our website. Or, if HTML tags are not allowed, then just say “This recipe/photo came from www.realcajunrecipes.com“. Note that if you share the recipe web address on Facebook and it makes that pretty box, this counts as linking back to our site. This counts! Since 2002, we have spent literally thousands of hours gathering and uploading recipes and photos, programming the site, and doing everything we can to let people around the world know what Cajun cooking is all about. The more people know about what we really eat, including some Noveau Cajun dishes, the better. So share away! Please just cite your source when doing so. There are many ways to link back to a website (sometimes it's a visual little link where you click, then fill out a form), but here's a basic example: <a href=http://www.realcajunrecipes.com>This recipe came from realcajunrecipes.com</a> or <a href=http://www.realcajunrecipes.com/recipe/seafood-cornbread-dressing/>I love seafood cornbread dressing!</a> Merci beaucoup, y'all,Chrissy (Brandon & Ruby, too!)
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BOUDIN DIP - HOMEMADE HOOPLAH
This Louisiana-inspired Boudin dip is baked hot and bubbly with spicy Boudin Cajun sausage, a mix of cheeses, and sour cream. Perfect for parties or game day!
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- Serve immediately with remaining 2 tablespoons of green onion garnished on top.
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REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
We *love* when people share our recipes. So much so that Maw-Maw will often call me to say “Did you see how many Pinterest pins we got?“ or “Our Facebook shares for the tarts are at 32 and it's only been two hours!“
If you do wish to share the recipes or photos found on our site on your webpage, Facebook Group or Message Board, we simply ask that you cite the source by providing a link back to our website. Or, if HTML tags are not allowed, then just say “This recipe/photo came from www.realcajunrecipes.com“. Note that if you share the recipe web address on Facebook and it makes that pretty box, this counts as linking back to our site.
This counts!
Since 2002, we have spent literally thousands of hours gathering and uploading recipes and photos, programming the site, and doing everything we can to let people around the world know what Cajun cooking is all about. The more people know about what we really eat, including some Noveau Cajun dishes, the better. So share away! Please just cite your source when doing so.
There are many ways to link back to a website (sometimes it's a visual little link where you click, then fill out a form), but here's a basic example: <a href=http://www.realcajunrecipes.com>This recipe came from realcajunrecipes.com</a> or <a href=http://www.realcajunrecipes.com/recipe/seafood-cornbread-dressing/>I love seafood cornbread dressing!</a>
Merci beaucoup, y'all,Chrissy (Brandon & Ruby, too!)
From realcajunrecipes.com
Cuisine Cajun
From realcajunrecipes.com
Cuisine Cajun
See details
BOUDIN DIP - HOMEMADE HOOPLAH
This Louisiana-inspired Boudin dip is baked hot and bubbly with spicy Boudin Cajun sausage, a mix of cheeses, and sour cream. Perfect for parties or game day!
From homemadehooplah.com
Reviews 4.5
Total Time 50 minutes
Category Appetizer
Cuisine American
Calories 509 kcal per serving
From homemadehooplah.com
Reviews 4.5
Total Time 50 minutes
Category Appetizer
Cuisine American
Calories 509 kcal per serving
- Serve immediately with remaining 2 tablespoons of green onion garnished on top.
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