Cajun Crawfish Pie
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Boudin Recipes
Boudin, for those of us that are lucky enough to have tried it, is probably the best little appetizer in the world! Every time we buy a bunch of boudin, or on those rare occasions that we actually make it ourselves, we have a real hard time keeping any of it in the house. Seriously, if you place a plate of boudin on the kitchen table at our house and walk away from it for thirty minutes, I promise that the boudin will have disappeared by the time you come back!
In general, boudin is a type of sausage. The sausage is stuffed with a pork rice dressing, very similar to dirty rice. You can eat the outer boudin casing, but many people just squeeze the inside of it into their mouth. In Acadiana, boudin is available at almost every corner store (thank God!). Outside of Louisiana, most people have to have it shipped to them, or learn how to make boudin themselves. This is exactly what we are going to try to teach you to do. With a little effort, you can enjoy our wonderful boudin any time, no matter where you live.
Most boudin recipes are family secrets. Cajuns have a tendency to pass their best recipes, including boudin, down to their children, and very rarely outside of their immediate family. Like all great Cajun foods, there are a million boudin recipes. Allow us to share our favorite boudin recipes with you, and maybe you will return the favor by emailing your favorite ones to us.
"My Favorite Boudin Recipe"
Ingredients:
- 3 cups of water
- 1 1/2 cups of white rice
- 1 1/2 lbs. of pork roast (boneless)
- 2 medium white onions
- 1/2 lb. of pork liver
- 5 green onions chopped up
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of red pepper (or 2 if you want it good and spicy)
- 1 teaspoon of Tabasco
Instructions:
- Place the pork roast in a pot. Cover it with water, and bring it to a boil. Skim off the surface, lower the heat, and allow it to simmer for an hour.
- Do the same thing for the liver, in a separate pot.
- Drain both pots. Save 1 cup of the liquid from the roast pot.
- Cook the rice in a rice cooker with the 3 cups of water, according to the directions on the package.
- Use a food processor to chop up the meat. Add the onions as you go along. Don't over do this. You don't want to end up with a paste.
- Place the 1 cup of liquid from the roast that you saved into a large bowl. Add all of the ingredients (including the rice and meat mixture) to this. Blend it together until it is consistent.
- Stuff the mixture into sausage casings.
- Enjoy your boudin!