Low Sodium Classic Cajun Boudin
Discover the heart of Louisiana cuisine with this Low Sodium Classic Cajun Boudin recipe, a health-conscious twist on a beloved Southern staple. Featuring tender pork shoulder, savory chicken liver, and the iconic "holy trinity" of onion, celery, and green bell pepper, this dish delivers bold Cajun flavors without the heavy sodium. Perfectly seasoned with unsalted Cajun spices, black pepper, and a hint of cayenne, the rich filling is mixed with nutty long-grain white rice and fresh herbs for a balanced, aromatic bite. Stuffed into traditional sausage casings, these boudin links are gently simmered to preserve their juicy texture. Serve them hot for a flavorful, low-sodium celebration of Cajun culinary heritage that’s perfect for gatherings or any special occasion.
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Recipe Information
Ingredients
- 1 pound pork shoulder
- 4 ounces chicken liver
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium green bell pepper, chopped
- 4 garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups water
- 2 cups unsalted chicken stock
- 1.5 tablespoons unsalted Cajun seasoning
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped
- 2 green onions, finely sliced
- 1 package sausage casings, about 12 feet
Instructions
Begin by preparing the pork shoulder. Trim off excess fat and cut the pork into 1-inch cubes.
In a large pot, combine the pork shoulder and chicken liver. Cover with unsalted chicken stock and water. Bring to a boil, then reduce heat to low and simmer for about 50 minutes, or until pork is tender.
While the pork cooks, in a separate pot, cook the rice according to package instructions. Set aside once cooked.
Once the pork is tender, remove it from the pot and let it cool slightly. Reserve the cooking liquid.
In the same pot, add the chopped onion, celery, green bell pepper, and minced garlic to the remaining cooking liquid. Cook until vegetables are soft, about 8 minutes.
Use a food processor to finely grind the pork and chicken liver, then return them to the pot with the vegetables.
Add the cooked rice, unsalted Cajun seasoning, black pepper, cayenne pepper, parsley, and green onions to the pot. Stir well to combine all ingredients.
Fill the sausage casings with the boudin mixture. Be sure not to overstuff, leaving some space for expansion as they cook.
Tie off every 4 inches of stuffed casing to form links.
To cook, simmer the boudin links in a pot of water for about 10 minutes or until heated through. Avoid boiling, as this can cause the casings to burst.
Serve hot and enjoy the rich, flavorful taste of low sodium Cajun boudin.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 13.9 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 427 mg | 33% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3227 mg | 69% | |
*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.
