Soy-Free Classic Cajun Boudin
If you’re craving authentic Cajun flavors but need a soy-free option, this Soy-Free Classic Cajun Boudin recipe delivers all the Louisiana charm without compromise. Made with tender pork shoulder, nutrient-rich pork liver, the quintessential “holy trinity” of Cajun cooking (onion, celery, and bell pepper), and a bold blend of spices like cayenne, paprika, and thyme, this dish is a flavor-packed tribute to Southern cuisine. Mixed with fluffy, cooked white rice and stuffed into natural hog casings, these boudin sausages boast a hearty, rustic texture perfect for grilling, pan-frying, or enjoying as-is after a gentle poach. Whether you're serving these savory links for a comforting family meal or showcasing them at your next gathering, they’re sure to impress. This recipe yields 10 servings and highlights the essence of Cajun cooking while staying free of soy-based ingredients—making it a crowd-pleasing, allergy-friendly delight.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 0.5 pounds pork liver
- 2 tablespoons vegetable oil
- 1 large, chopped onion
- 1 cup, chopped celery
- 1 large, chopped bell pepper
- 1 bunch, chopped green onions
- 4 cloves, minced garlic
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon salt
- 1.5 cups, cooked long-grain white rice
- 1.5 cups water or chicken stock
- 1 package, rinsed and soaked hog casings
Instructions
Cut the pork shoulder and liver into large chunks.
Heat vegetable oil in a large pot over medium heat. Add the pork and liver chunks, browning on all sides.
Add the chopped onion, celery, bell pepper, and green onions to the pot. Sauté until the vegetables are softened.
Stir in the minced garlic, cayenne pepper, black pepper, paprika, thyme, and salt.
Pour in the water or chicken stock. Cover the pot and let it simmer for about 45 minutes, or until the pork is tender.
Remove the pot from heat and allow the mixture to cool slightly.
Once cooled, transfer the mixture to a food processor or grinder. Process until you achieve a coarse texture.
In a large bowl, combine the processed meat mixture with the cooked rice. Mix thoroughly to integrate the flavors.
Rinse and prepare the hog casings as per the package instructions, making sure they are ready to use.
Stuff the rice and pork mixture into the hog casings, using a sausage stuffer or spoon. Be careful not to overfill to avoid bursting the casings.
Once filled, twist and tie the casing to form individual sausages of your desired length.
Bring a large pot of water to a gentle simmer. Poach the boudin links for about 15 minutes.
Remove the boudin from the water and let rest before serving. You can grill or pan-fry the sausages if a crust is desired.
Serve hot and enjoy your soy-free classic Cajun boudin.
Nutrition Facts
Calories |
3124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1483 mg | 494% | |
| Sodium | 8012 mg | 348% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 18.8 g | ||
| Protein | 289.2 g | 578% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 493 mg | 38% | |
| Iron | 69.0 mg | 383% | |
| Potassium | 5608 mg | 119% | |
*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.
