Recipe

Boudin Recipe

Add Step-by-Step Photos	Betty_boop / All my dishes 1 year, 9 months ago This food is sold in alot of country stores and quick stops in Louisiana. Every one that I am related to eats Boudin..we do make this with pork but also with crawfish. When my oldest son was about 10 months old (which he will be 30 in Feb. 2008) we w... More Prep:2m Cook:2m Servings:1	Betty_boop
	pork cajun not to costly takes awhile to prepare this dish

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Ingredients

10 pounds pork roast

3 medium onions whole

1 onion

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, 3 onions, 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.

Cook rice (but letting the rice be on alittle of raw side because later after it is done in casing and you boil this will cook..if rice is cooked all the way this will make the rice soggie...... we also place it in the rice cooker on warm after boiling this gives the casing more of an dry effect ) now ..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. Can be kept in a rice cooker to keep it warm.

making boudoin balls .. 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.

Boudin is served in the south for just about any time you want it..for breakfast, lunch , dinner..snacks....this is also serve at wedding, or any type of showers....(baby wedding , family reunions)..

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Comments

borius 1 year, 9 months ago said:
The cajun queen of cooking strikes again.

juliecake 1 year, 8 months ago said:
Saw this being made on t.v. and was going to order online. Well I'll just make it myself now. Thanks.

m2googee 1 year, 5 months ago said:
Boudin on saltine crackers.....YUMMY!!!!!!!!

txbackyardcook 1 year, 1 month ago said:
CAN I GET A "HELL YA" AWESOME! WHERE IS THE BEER AND HOT SAUCE? +)

caleco 1 month ago said:
My recipe for boudin include a small amount of pork liver, in my opinion it gives in a somewhat mysterious taste that most people cannot figure out what it is.

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