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Cajun Boudin

3

165 min

Cajun Boudin

Cajun Boudin Photo 1

Category

Pork Recipes

Time

165 min

Serving

18 persons

Calories

188

Rating

3.00★ (11)

Cuisine

Author: Victoria Buriak
This recipe for boudin (boo-dahn) is made with pork, rice, and seasonings. Boudin is a wonderfully scrumptious dish that's normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat if desired.

Ingredients

  • ½ pounds boneless pork shoulder: 2 piece (cubed)
  • pork liver: 1 pound (cut into pieces)
  • water: 8 cups (divided)
  • uncooked white rice: 2 cups
  • ¼ cups green onions: 1 piece (chopped)
  • onion: 1 cup (chopped)
  • fresh parsley: 1 cup (chopped)
  • medium red bell pepper: 1 piece (chopped)
  • celery: 0.5 cup (minced)
  • cilantro: 2 Tbsp (finely chopped)
  • garlic: 1 tsp (minced)
  • salt: 4 tsp
  • ½ teaspoons cayenne pepper: 2 piece
  • ½ teaspoons ground black pepper: 1 piece
  • red pepper flakes: 0.5 tsp
  • feet 1 1/2 inch diameter hog casings: 4 piece

Metric Conversion

Stages of cooking

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  1. Combine pork shoulder and liver in a large saucepan. Add 4 cups water and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until pork is tender, about 1 1/2 hours.
    Cajun Boudin Photo 2
  2. Meanwhile, bring remaining 4 cups water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Set aside.
    Cajun Boudin Photo 3
  3. Use a slotted spoon to transfer pork to a cutting board; let cool.
    Cajun Boudin Photo 4
  4. Stir green onions, onion, parsley, bell pepper, celery, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and pepper flakes. Simmer until onion is tender, 5 to 7 minutes.
    Cajun Boudin Photo 5
  5. Meanwhile, grind cooled meat using the coarse plate of a meat grinder. Stir ground meat into the vegetable mixture and cook, stirring frequently, until the liquid has nearly evaporated, about 10 minutes. Stir in cooked rice and set aside to cool.
    Cajun Boudin Photo 6
  6. While the meat mixture is cooling, rinse sausage casings inside and out with plenty of warm water. Keep casings in a bowl of warm water until ready to stuff.
    Cajun Boudin Photo 7
  7. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick sausages with a needle every 4 to 6 inches.
    Cajun Boudin Photo 8
  8. Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a gentle simmer. Add sausages and cook gently until hot on the inside, firm to the touch, and plumped in appearance, about 5 minutes. Serve immediately.
    Cajun Boudin Photo 9

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