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First time making Cajun Boudin

post #1 of 8
Thread Starter 

If anybody is interested I came up with a recipe for cajun Boudin. I took several different recipes and modified them into one that seemed to my liking. It came out very good.   It was alot of work, but enjoyed the experience very much.              




Bobby's Boudin Recipe


18 Lbs Boson Butt meat w/fat Cut in chunks.

1 1/2 Lbs Pork liver

2 lb container Richards Dressing Mix (Cajun Style)

5 cups chopped yellow onion

2 1/2 cups chopped bell pepper

2 cups chopped celery

4 cups chopped green onion

2 1/2 cups minced parsley

4 tsp minced garlic ( I used the stuff in a jar)

25 tsp cajun seasoning ( I used Louisiana Cajun Land brand)

10 tsp cayenne

8 tsp black pepper

24 cups cooked rice

Put pork meat along with 6 tsp cajun seasoning- 3 tsp cayenne 3 tsp black pepper in a pot of water and bring to a boil for about 20 minutes, Skim foamy stuff off of the top, Reduce to a simmer and add all of the yellow onion - bell pepper - celery - garlic. Cook for about another hour or until the pork is coooked and semi-tender.

In a separate pot boil the liver for 20 minutes then reduce to a simmer for about 30 minutes or until semi tender. ( cook the liver outside- this stuff stinks)

After the pork is cooked, strain the broth and keep the cooked onions, peppers etc. Also keep at least 12 cups of the broth.

Grind the pork & liver using the coarse blade. After grinding, add Richards Dressing and mix well. Now add about 1/2 of all of the seasonings left over including parsley and green onion. Add all of the cooked onion bell pepper etc. Mix all of this very well. Now start adding rice and mix as you go along while slowly adding the rest of the seasoning including parsley and green onion. During the mixing process you will need to slowly add the reserved pork broth as you go to prevent the mixture from becoming too dry.

After it is comepletly mixed, you are ready to start stuffing into hog casing. This makes approx 30 lbs of boudin.

post #2 of 8

Sounds great, we need pics so we can drool since we dont have smell a forum yet.

post #3 of 8
Thread Starter 

Sorry !  No photos-  I promise next time I will post pics.  As soon as deer season opens I will use this recipe and substitute the pork with venison. And photos will be taken.

post #4 of 8

Fill out yur profile there mr bobdog46. 30lbs of boudin and its all gone for a qweiw..... must of been some good stuff................

post #5 of 8
Thread Starter 

Profile filled out- still learning to navigate this site.   Thanks

post #6 of 8
Thread Starter 

Photo09261726 boud.JPG

post #7 of 8
Thread Starter 

I took out a packof Boudin last night and cooked it along with some steak and backstrap. See photo of finished product.

post #8 of 8

looks delicious................

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