<![CDATA[Smoked Boudin Recipe?]]>My family loves boudin but every time we’ve tried to make it ourselves using various recipes it’s always been inferior to what we’re used to eating (growing up around a lot of Cajuns spoiled us I guess).

Nonetheless, does anyone have a recipe they’d be willing to share? I was considering the boudin seasoning from Walton’s website but I’ve seen so many variations on amounts of rice, amounts of liver, bell pepper, green onion, etc. We have a lot of venison I’d like to incorporate as much as possible, outside of that, I’m open to try any suggestions.

]]>https://waltonsdev.nodebb.com/topic/4692/smoked-boudin-recipeRSS for NodeThu, 10 Sep 2026 19:27:14 GMTFri, 03 Dec 2021 16:00:14 GMT60<![CDATA[Reply to Smoked Boudin Recipe? on Tue, 14 Jun 2022 02:59:46 GMT]]>Cindy Bushar said in Smoked Boudin Recipe?:

Grimpuppy Your recipe is Absolutely the best. Several people have tasted it and said it is some of the best They have ever eaten you can’t go wrong using this recipe.

Glad you liked it!

]]>https://waltonsdev.nodebb.com/post/80097https://waltonsdev.nodebb.com/post/80097Tue, 14 Jun 2022 02:59:46 GMT<![CDATA[Reply to Smoked Boudin Recipe? on Tue, 14 Jun 2022 02:18:25 GMT]]>Grimpuppy Your recipe is Absolutely the best. Several people have tasted it and said it is some of the best They have ever eaten you can’t go wrong using this recipe.

]]>https://waltonsdev.nodebb.com/post/80094https://waltonsdev.nodebb.com/post/80094Tue, 14 Jun 2022 02:18:25 GMT<![CDATA[Reply to Smoked Boudin Recipe? on Sat, 04 Dec 2021 04:36:07 GMT]]>glen It’s very good. Customers really like it. It is a mild Boudin.

I will be making another batch next week. I intend on making half spicier for those who like it hot. Think I’ll combine jalapeño and cayenne.

]]>https://waltonsdev.nodebb.com/post/59756https://waltonsdev.nodebb.com/post/59756Sat, 04 Dec 2021 04:36:07 GMT<![CDATA[Reply to Smoked Boudin Recipe? on Fri, 03 Dec 2021 23:30:24 GMT]]>Chef The one I posted is the same recipe from Dr_pain LOL
The fact that it is one of your favorites makes me want to try it sooner rather than later, thanks

]]>https://waltonsdev.nodebb.com/post/59719https://waltonsdev.nodebb.com/post/59719Fri, 03 Dec 2021 23:30:24 GMT<![CDATA[Reply to Smoked Boudin Recipe? on Fri, 03 Dec 2021 23:20:31 GMT]]>These sound great, and now I’m hungry……haha

Thanks for sharing I’ll give this a try

]]>https://waltonsdev.nodebb.com/post/59717https://waltonsdev.nodebb.com/post/59717Fri, 03 Dec 2021 23:20:31 GMT<![CDATA[Reply to Smoked Boudin Recipe? on Fri, 03 Dec 2021 21:32:26 GMT]]>Grimpuppy Dr_pain posted a recipe that is very good. Among the best I’ve had.

https://meatgistics.waltonsinc.com/topic/4292/cajun-boudin-recipe-by-claude?_=1638566943176

The chicken liver seems to be very well liked, being a bit milder that pork liver.

I now sell this recipe and people say it’s the best they ever had.

]]>https://waltonsdev.nodebb.com/post/59694https://waltonsdev.nodebb.com/post/59694Fri, 03 Dec 2021 21:32:26 GMT<![CDATA[Reply to Smoked Boudin Recipe? on Fri, 03 Dec 2021 21:03:12 GMT]]>I had never had boudin till I made some earlier this year. I am not sure if it matches what you get down south, but I can tell you it taste fantastic! I have given it to several people to try and everyone loves it. I used the Waltons boudin seasoning. It has just the right amount of heat for me. This is what I did.

My boudin recipe

]]>https://waltonsdev.nodebb.com/post/59690https://waltonsdev.nodebb.com/post/59690Fri, 03 Dec 2021 21:03:12 GMT<![CDATA[Reply to Smoked Boudin Recipe? on Fri, 03 Dec 2021 17:24:14 GMT]]>bobfrapples Have you seen this? https://meatgistics.waltonsinc.com/topic/4292/cajun-boudin-recipe-by-claude?_=1638551071003

Not smoked but shouldn’t be too hard to convert
Disclaimer; I have not made this recipe, but I will soon
Considering the source I have high hopes for it

]]>https://waltonsdev.nodebb.com/post/59686https://waltonsdev.nodebb.com/post/59686Fri, 03 Dec 2021 17:24:14 GMT<![CDATA[Reply to Smoked Boudin Recipe? on Fri, 03 Dec 2021 17:01:44 GMT]]>bobfrapples those same variations you speak of is the way it is in boudin country everyone has their way of doing it, usually handed down from relatives and most are wonderful. Add the base amounts of the ingredients and taste it, boudin is already cooked before stuffing so you can season it perfectly for your family. Just be sure to write down your recipe or you will have to recreate the wheel next time.

]]>https://waltonsdev.nodebb.com/post/59683https://waltonsdev.nodebb.com/post/59683Fri, 03 Dec 2021 17:01:44 GMT