Cajun boudin is available most readily in southern Louisiana, particularly in the Lafayette and Lake Charles area, though it may be found nearly anywhere in "Cajun Country" including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10. Since boudin freezes well, it is shipped to specialty stores outside the region. Boudin is fast approaching the status of the stars of Cajun cuisine (e.g., jambalaya, gumbo, étouffée, and dirty rice) and has fanatic devotees that travel across Louisiana comparing the numerous homemade varieties.
Try this Boudin recipe yourself and see what all the talk is about!Homemade Cajun Boudin Blanc Sausage Ingredients:
Homemade Cajun Boudin Blanc Sausage Instructions
- 3-lbs boneless pork butt or shoulder, in large chunks
- 1-lb pork liver
- 3-cups raw long grain rice
- 4-medium yellow onions, quartered
- 2-bunches green onions, chopped
- 1-tbsp garlic, finely minced
- 4-tbsp parsley, finely chopped
- 2-tbsp salt
- 1-tbsp cayenne pepper
- 2-tsp freshly ground black pepper
- 2-tsp white pepper
- Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil.
- Reduce heat, skim and simmer until tender, about 1 hour
Cook the rice.
- Remove the cooked pork and liver and let cool
Discard the stocks.
- Put the pork, liver and onions through a meat grinder with a coarse grind.
- Transfer the mixture to a large bowl or meat mixer and mix in the green onions, garlic, parsley, cooked rice and seasonings.
- Stuff into sausage hog casings with a sausage stuffer or sausage stuffing attachment for your meat grinder.