I Need a Boudin Recipe.

[Trapper John]

Cajun. White.

I have looked. And looked. And looked. I've found a few recipes, but reviews are iffy on them all. I'm not afraid to make one just to see how it turns out, but I'd love to get a tried and true one if I can. I also know the variations are endless, and I'm sure I'll add or subtract ingredients, but I'd love some guidelines.

Any ideas?

Out of all my sausage making recipes and books, boudin isn't included. And it's making me mad.

 

[Dodge Man]

http://www.realcajunrecipes.com/recipes ... in/228.rcr


Ingredients

10 pounds pork roast
3 medium onions whole
5 shallots
2 bell pepper whole
3 bunches green onion chopped fine
1 bunch fresh parsley
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

Directions
In a large stock pot with enough water to cover the entire contents of pot, boil together the pork, 5 shallots, 3 onions, and 2 bell peppers until meat separates from the bone. Remove roast from water and then remove fat from meat. Reserve stock.

With a meat grinder, grind together the meat with the boiled onion, shallots and peppers. Also grind in a raw whole 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 rice to the mixture and keep the consistency "wet" but not to wet. Stuff the boudoin mixture into the casing, make boudoin balls or eat as a rice dressing. Boudoin goes so well with cracklins.

Because there is a substantial amount of boudoin, most of it will be frozen. To serve, thaw boudoin. Heat water to boiling; place boudoin in water and boil for 10 minutes. Remove and serve. Or if making boudoin balls (see our recipe on site) roll in a small amount of bread crumbs before freezing. To serve, thaw and cook in the oven at 350 for 20 minutes turning balls once or deep fat fry until golden brown.

http://www.realcajunrecipes.com/article ... Boudin.asp

 

[fishboy1]

Only change I would make is to cook the boudin in the oven instead of boiling it when you are ready to eat it.

If I ever find time, I am going to try putting some on a hot smoker after thawing it out.

Buddy brought me 40# of Boudin from Jerry Lee's in Baton Rouge last Nov. Think I have one small pack left hiding in the back of the freezer. mmmmmmmmm good!

 

[Trapper John]

Thanks for the input.

At this point I think I'm going to combine two or three recipes into one and add crawfish tails. If it sucks I'll try again, but I doubt it'll suck.

 

[LA man]

crawfish boudin is real good. so is the plain one

 

[fishboy1]

Thanks for the input.

At this point I think I'm going to combine two or three recipes into one and add crawfish tails. If it sucks I'll try again, but I doubt it'll suck.

I am available for tastings if you need a second opinion!! :grin:

 

[TNhunter]

http://mobile.walmart.com/r/phoenix/ind ... revshr_001


A Texan I work with pointed me toward Zummo that can be bought at Walmart.