Cajun Boudin Recipe by Claude
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Clarko That is a great question and I will make the necessary adjustment in the recipe to reflect. My favorite rice to use is the Mahatma extra long grain rice (even though I live in the rice bed of the US). You do cook it according to the package and let it cool and firm up a bit but please don’t use day old rice (YUK!)
Second thing I failed to note is this (and I will also edit to include):
- Some people put the meat mixture through the grinder… I don’t! If you like a boudin with less of a strand texture then you can cut smaller cubes or put it through a large grinder plate.
- Some people like more rice in their boudin… and I like more meaty boudin, so you can adjust the rice quantity in the recipe accordingly!
Dr_Pain great job explaining the process. I recently made boudin using pork, venison, and chicken livers. Turned out really good, but not quite the same texture as all pork. I did grind the venison which helped. Trying to clear out the freezer before bow season opens.
On another note, have you ever tried it with beef liver? Someone just gave me a few packs and my family will not eat liver and onions. Looking for another outlet for the beef liver.
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Dr_Pain great job explaining the process. I recently made boudin using pork, venison, and chicken livers. Turned out really good, but not quite the same texture as all pork. I did grind the venison which helped. Trying to clear out the freezer before bow season opens.
On another note, have you ever tried it with beef liver? Someone just gave me a few packs and my family will not eat liver and onions. Looking for another outlet for the beef liver.
keend0 said in Cajun Boudin Recipe by Claude:
Dr_Pain On another note, have you ever tried it with beef liver? Someone just gave me a few packs and my family will not eat liver and onions. Looking for another outlet for the beef liver.
Beef liver …YUM! I have never used beef liver in my boudin recipe because I am pretty much the only one that eat organ meats. I normally eat beef liver cooked with onions OR make traditional liver pate
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Ridley Acres said in Cajun Boudin Recipe by Claude:
yep this is going on the bucket list
I took a couple of those links last night and took them out of the casing and pan fried them in a flat gallette style and crumbled it on nachos with pickled jalepenos, some sour cream and salsa… DELICIOSO!!!
Dr_Pain said in Cajun Boudin Recipe by Claude:
Ridley Acres said in Cajun Boudin Recipe by Claude:
yep this is going on the bucket list
I took a couple of those links last night and took them out of the casing and pan fried them in a flat gallette style and crumbled it on nachos with pickled jalepenos, some sour cream and salsa… DELICIOSO!!!
thanks for the reaffirming tease
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Dr_Pain said in Cajun Boudin Recipe by Claude:
Ridley Acres said in Cajun Boudin Recipe by Claude:
yep this is going on the bucket list
I took a couple of those links last night and took them out of the casing and pan fried them in a flat gallette style and crumbled it on nachos with pickled jalepenos, some sour cream and salsa… DELICIOSO!!!
thanks for the reaffirming tease
Ridley Acres said in Cajun Boudin Recipe by Claude:
thanks for the reaffirming tease
Just wait till crawfish is in season (or I should say more affordable). I may have to share a crawfish boudin recipe then
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Ridley Acres said in Cajun Boudin Recipe by Claude:
thanks for the reaffirming tease
Just wait till crawfish is in season (or I should say more affordable). I may have to share a crawfish boudin recipe then
Dr_Pain said in Cajun Boudin Recipe by Claude:
Ridley Acres said in Cajun Boudin Recipe by Claude:
thanks for the reaffirming tease
Just wait till crawfish is in season (or I should say more affordable). I may have to share a crawfish boudin recipe then
I’ve never eaten crawfish but i’m intrigued.
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As promised here is a simple way to recreate your typical Cajun Boudin. Although I am Canadian by birth I’ve lived in South Louisiana for 26+ years and have sampled 100s of boudins and this is my oldest son and I’s recreation of this local sausage. We opted to make it simple enough that my brothers in Canada could recreate using their local ingredients, so as a fact, anyone on the board should be able reproduce. I will put the recipe up and will have notes below
Main ingredients:
- 5 lbs of pork shoulder (deboned and cut into 1-1.5" cubes)
- 1lbs of chicken liver whole (drained but not washed)
- 2 medium onions large dice (trinity)
- 2 bell pepper large dice (trinity)
- 2 stalk of celery large dice (trinity)
- 8 good fresh cloves of garlic smashed and chopped
- 1 fresh Jalapeno chili diced small
- 1 fresh Serano chili diced small
- 8 green onion white part only (reserve the green part for later)
Seasoning:
- 60 grams of salt (and more to taste at the end)
- 20 grams of black pepper
- 3 grams of ground thyme
- 15 grams of paprika
- 5 grams of cayenne
Other ingredients:
- 6 cups of cooked long grain rice (~1060 grams) I prefer the Mahatma extra long grain rice
- 1/2 a bunch of fresh parsley chopped (~1/4 cup)
- 8 green onion (green tops only)
- 32-35mm fresh hog casing cleaned and rinced
Technique:
- Cut and combine all the main ingredients and all seasonings and marinate 24hrs. Do not add the “other ingredients yet”.
- Put the marinated meat mixture in a pot large enough and add enough water to cover (I sometimes use some pork stock from my sous vide cooks)
- Bring to a boil and simmer for 3.5-4hrs (until meat falls apart)
- Drain and reserve the beautiful stock (keep it very hot)
- Put your meat/veggy mixture in your stand mixer with the paddle attachment and shred all the mix
- Mix your meat/veggy mixture with the “Other Ingredients” (rice, parsley and green tops)
- Progressively add your very HOT stock until you get a wet but not too wet mixture. (see notes)
{This is the trick: Too wet and it is sloppy and too dry and you won’t be happy with the results. } - Since everything is already cooked, taste to adjust the seasoning.
- Stuff the mixture HOT in the cleaned and soaked casing (this help start the process of setting the casing.
- Make links of any desire lengths
- Allow to dry on a cooling rack in the fridge overnight to set the casing (see notes)
- Cook and enjoy!! (see notes)
Boudin is normally on the salty side (as it should) so don’t worry. If you taste it and you think it is definitely on the verge of being too salty then you did it right because the rice will absorb the extra and the end product will be just fine. When it is time to adjust seasoning, this is where I add my favorite Cajun Seasoning to add a little kick and dimension to my boudin. Be careful if you do add Cajun Seasoning because some Cajun Seasoning are just flavored salt. The one I use is not salt forward so it turns out just right.
Notes:
- Pork: I’ve use shoulder and picnic to make boudin all depending on what is the cheapest
- Liver: Chicken livers are definitely more tame than pork liver but I have used both and enjoyed both. DO NOT OMIT from the recipe!!
- The “Trinity” should be an equal mix (roughly) so if you have smaller onions or bell peppers, just make sure the end mix is 1/3, 1/3, 1/3 of each of the 3 vegs
- Stock: When mixing the stock with the mixture of meat/veggy/rice, make sure you add all the fat first DO NOT SKIM THE FAT, then add as much watery stock as needed to make a good wet mix.
- Mixture variations: Some people put the meat mixture through the grinder… I don’t! If you like a boudin with less of a strand texture then you can cut smaller cubes or put it through a large grinder plate.
Some people like more rice in their boudin… and I like more meaty boudin, so you can adjust the rice quantity in the recipe accordingly! - Links: Boudin is very wet so the casings don’t dry very well, For best results keep them linked for cooking purpose (otherwise the stuffing will come out the ends. If you want to cut your links (to vac seal them) then I would suggest parboiling them in water and then putting them in the fridge overnight. You can then safely cut into links
- Cooking: Because the boudin is already cooked you are just looking to heat the mix and set the casings.
Fresh, you can boil them (as chained links); you can steam them; you smoke them, you can bake them (on a rack). I prefer letting them set overnight in the fridge on a cooling rack and then cook them as above. - Storing/Freezing: Since this makes quite a few links you can easily freeze those bad boys. I normally vac seal them (gentle mode) and when I am ready to eat them I just put them in a pot of boiling water (in the bag) for about 10 minutes from thawed or 30 minutes from frozen.
I think I have covered all grounds and answered all the questions I would have, looking at the recipe. If you have any questions, feel free to reach out.
Enjoy! and Bon Appetite!
Dr_Pain I forgot to post my results of you Boudin Recipe. I followed it with only one exception, adding a chef’s secret ingredient, Chicken Base, so the stock I used was chicken.
The recipe is great. Even a few people who don’t care for boudin because of the “too livery tasting” loved it. The chicken livers were very mild while adding a great flavor.
I would recommend this recipe to anyone who wants a great boudin.
Thanks for sharing this recipe.
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Dr_Pain I forgot to post my results of you Boudin Recipe. I followed it with only one exception, adding a chef’s secret ingredient, Chicken Base, so the stock I used was chicken.
The recipe is great. Even a few people who don’t care for boudin because of the “too livery tasting” loved it. The chicken livers were very mild while adding a great flavor.
I would recommend this recipe to anyone who wants a great boudin.
Thanks for sharing this recipe.
Chef said in Cajun Boudin Recipe by Claude:
Dr_Pain I forgot to post my results of you Boudin Recipe. I followed it with only one exception, adding a chef’s secret ingredient, Chicken Base, so the stock I used was chicken.
The recipe is great. Even a few people who don’t care for boudin because of the “too livery tasting” loved it. The chicken livers were very mild while adding a great flavor.
I would recommend this recipe to anyone who wants a great boudin.
Thanks for sharing this recipe.
Well what an honor! Thank you so much Chef ! I agree with that plain water leaves a little to be desire so chicken base is a welcomed addition. Normally I have enough pork blades and scraps from other project that I make a pork stock, but I have done the chicken stock as well. So glad you enjoyed it!!
BTW, what did you decide to do with your seafood boudin?
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bocephus Thank,
A good recipe should contain all the information for a person familiar with a kitchen and cook to follow and reproduce the item based on the recipe alone.
An advance recipe includes things like temperature. Room temp or cold. Important with things like butter or eggs. While there is a professional standard, most home cooks would never know just what to do.
Brings up a fun story, funny but all too true.
Honey, Why Do You Cut the Ends Off the Ham?
A husband and his wife were in their kitchen. The husband was sitting at the kitchen table reading the newspaper while his wife was preparing a ham for dinner. The husband watched the wife cut off about one inch from either end of the ham. He asked why she cut the end off, proclaiming “that’s a waste of good ham!”
That’s the Way My Mom Prepared It
She said “that’s the way my mom prepared the ham.” The husband asked “why did your mom cut the ends off?” The wife didn’t know.
Mom, Why Do You Cut the Ends Off The Ham?
Later, the wife called her mom to find out why she cut the ends of the ham off. Her mom said “because that was the way my mom prepared ham.”
Finally, the Real Answer!
The wife’s grandma passed away several years earlier, but her Grandpa was still living. She called her Grandpa and asked “Grandpa, why did Grandma cut the ends off of the ham?” He was silent as he thought for a moment. Then he replied, “so the ham could fit in the baking pan.”
All too many recipes, including great cook books contain such things, people just do with out regard to why they do it.
Chef I needed a good laugh tonight here in the office.
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Chef I needed a good laugh tonight here in the office.
calldoctoday Good Food, Good Friends, and The Best Entertainment.
It doesn’t get any better.
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Just read this recipe Dr_Pain, and it is so well written and delicious sounding that I got to try it.
Have enjoyed boudin ever since living in Eunice and Thibodaux in the 80’s. -
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G glen referenced this topic on
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C Chef referenced this topic on
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YooperDog said in Cajun Boudin Recipe by Claude:
Dr_Pain Great detailed recipe. I am looking forward to trying this one in about a month. My brother and I usually load up in LA from a local processor when we pass through to go hog hunting. So many types of sausage and so little time. It is on the list once I get home.
You are not joking on that. The last time my younger brother came to visit he wanted to try some good boudin so instead of just picking a place we ended up doing a boudin and cracklin run around Acadiana. We left my office with my 2 boys and stopped at 6 different places between New Iberia and Scott and got one link of boudin to share and a small bag of cracklins. The most fun allowed by law LOL!!!
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Dr_Pain
This looks like a great recipe. I’ve never had boudin, didn’t know what to expect so it wasn’t on my short list. Your recipe makes it clear what the result is, and easy to imagine the flavors, so I am going to make this!I do gumbo, jambalaya, red beans and rice all pretty often, so am excited to have this great go-to boudin recipe!
I also would use the pork stock I have around always, for the rice, and I always like browning the meat when cooking it for that great improved pork flavor, so I will use those 2 tips. As I make chicken liver pate often, I think I will really like this!
Thanks
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