Dairy-Free Classic Cajun Boudin
Experience the bold flavors of the bayou with this **Dairy-Free Classic Cajun Boudin**, a traditional Louisiana sausage that’s brimming with authentic Southern charm. Made with tender pork shoulder, rich chicken liver, and perfectly seasoned long-grain rice, this recipe combines the "holy trinity" of Cajun cooking—onion, celery, and green bell pepper—for a deeply flavorful filling. A generous blend of Cajun spices, along with fresh garlic, parsley, and green onions, gives every bite a kick of heat and freshness. The sausage is stuffed into pork casings for a beautifully juicy link that’s steamed to perfection. This dairy-free version stays true to tradition while being accessible to more diners, making it ideal for gatherings or weeknight indulgence. Whether served with mustard, pickles, or simply enjoyed on its own, this boudin is an irresistible celebration of Southern cuisine. Keywords: Cajun boudin recipe, homemade boudin, Louisiana sausage, dairy-free Cajun recipes, authentic Southern cooking.
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Recipe Information
Ingredients
- 2.5 pounds Pork shoulder
- 0.5 pounds Chicken liver
- 1.5 cups Uncooked long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 large Onion, chopped
- 2 Celery stalks, chopped
- 1 Green bell pepper, chopped
- 4 Garlic cloves, minced
- 4 Green onions, chopped
- 0.25 cup Fresh parsley, chopped
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 8 cups Water
- 3 feet Pork casings
Instructions
Begin by preparing the pork shoulder and chicken liver. Trim any excess fat from the pork shoulder and cut both the pork and chicken liver into chunks.
In a large pot, add the pork shoulder, chicken liver, chopped onion, celery, green bell pepper, garlic, and 8 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer the mixture for about 1.5 hours, or until the pork is tender and fully cooked.
While the meat is simmering, cook the rice separately according to package instructions, ensuring it remains fluffy.
After the meat has cooked, remove the pork and chicken liver from the pot and set aside the broth.
Using a food processor, pulse the meat mixture until finely ground. Be cautious not to puree it.
In a large mixing bowl, combine the processed meat mixture with the cooked rice, green onions, parsley, Cajun seasoning, salt, black pepper, and cayenne pepper. Mix until everything is thoroughly combined.
Rinse the pork casings in cold water and use a sausage stuffer to fill the casings with the boudin mixture, being careful not to overstuff.
Once stuffed, twist the casings into 8-inch links. Prick any air bubbles in the casings with a pin to prevent them from bursting while cooking.
In a steamer or large pot with a steamer insert, steam the boudin links over boiling water for about 10-12 minutes, ensuring they are heated through.
Serve the boudin warm with accompaniments of your choice, such as mustard or pickles.
Nutrition Facts
Calories |
4380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.8 g | 229% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 1740 mg | 580% | |
| Sodium | 11056 mg | 481% | |
| Total Carbohydrate | 319.4 g | 116% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 25.9 g | ||
| Protein | 341.9 g | 684% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1098 mg | 84% | |
| Iron | 38.3 mg | 213% | |
| Potassium | 7428 mg | 158% | |
*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.
