Cajun Boudine
Dive into the rich, soulful flavors of Louisiana with this Cajun Boudin recipe, a classic blend of perfectly seasoned pork shoulder, tender chicken livers, and hearty white rice. Infused with the bold spice of Cajun seasoning, garlic, paprika, and a hint of cayenne, this dish comes alive with the holy trinity of Creole cooking: onions, bell peppers, and celery. Stuffed into sausage casings and either steamed or pan-fried to perfection, these flavorful links are the ultimate expression of Southern comfort food. Ready in just two hours, this recipe makes eight servings of authentic boudin that's ideal for everything from a savory snack to a standout main dish. Serve it hot with fresh parsley and green onions for a true taste of the bayou!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 pound Chicken liver
- 1 cup White rice
- 1 large Yellow onion
- 1 medium Green bell pepper
- 2 stalks Celery
- 4 cloves Garlic
- 2 tablespoons Cajun seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 3 cups Chicken stock
- 0.25 cup Parsley
- 0.25 cup Green onions
- 1 pack Casings for sausage
Instructions
Cut the pork shoulder into small chunks and trim off excess fat. Set aside.
Rinse the chicken livers thoroughly and chop them into bite-sized pieces.
In a large pot, combine the pork shoulder, chicken livers, and chicken stock. Bring to a boil over medium-high heat, then reduce the heat to a simmer.
Chop the onion, green bell pepper, celery, and garlic into small pieces. Add them to the pot with the meat.
Season the pot mixture with Cajun seasoning, salt, black pepper, paprika, and cayenne pepper. Stir everything together.
Simmer the mixture for 60 minutes, ensuring that the pork is tender and the flavors develop.
While the meat is cooking, prepare the white rice according to the package instructions. Once cooked, set it aside.
Once the meat and vegetable mixture is done cooking, remove the pot from heat. Use a slotted spoon to transfer the solid ingredients to a food processor, reserving the liquid in the pot.
Pulse the mixture in the food processor until it reaches a coarse texture. Do not over-process; this should still have some texture to it.
In a large bowl, combine the processed meat and vegetables with the cooked rice, chopped parsley, and sliced green onions. Mix thoroughly, adding a few tablespoons of the reserved cooking liquid to moisten the mixture as needed.
Rinse the sausage casings according to the package instructions.
Using a sausage stuffer or a funnel, carefully fill the casings with the pork and rice mixture, twisting the ends to form individual sausage links.
Once all the casings are filled, you can steam or pan-fry the boudin sausages until heated through, about 10-15 minutes.
Serve the Cajun boudin hot as a snack, appetizer, or main dish. Enjoy!
Nutrition Facts
Calories |
3595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 2293 mg | 764% | |
| Sodium | 12151 mg | 528% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 20.8 g | ||
| Protein | 320.9 g | 642% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 520 mg | 40% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 4921 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
