Entree: United States – Cajun and Creole Louisiana – Boudin

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 15 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, trimmed and cut into 1- to 2-inch pieces
- 8 oz (225 g) pork liver, cleaned and trimmed (optional but traditional for depth)
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups (475 ml) water or low-sodium chicken stock for rice
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large yellow onion, finely diced (about 1 1/2 cups / 200 g)
- 1 green bell pepper, finely diced (about 1 cup / 150 g)
- 2 stalks celery, finely diced (about 1 cup / 120 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 cups (475 ml) chicken stock (for simmering pork)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tsp (2 g) cayenne pepper, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme
- 4 green onions (scallions), thinly sliced (about 1/2 cup / 25 g)
- 1/4 cup (15 g) fresh parsley, chopped
- 6–8 ft (1.8–2.4 m) natural hog casings, soaked and rinsed
- Creole mustard, pickles, or crackers for serving (no measurement)

Instructions

Short Description:
A classic Cajun pork-and-rice sausage seasoned with the "holy trinity" of onion, bell pepper, and celery, plus garlic and cayenne, stuffed into natural hog casing, poached to set and often finished on the grill or in a skillet.

Regional Notes:
This is a Cajun Louisiana boudin that highlights pork shoulder and cooked rice combined with sautéed vegetables and bold spices; it reflects the resourceful use of leftover meat and rice in Cajun cookery. Unlike some Creole or French variants, this Cajun style leans savory and piquant and is commonly poached then grilled or pan-seared for texture.

1. Rinse the rice until water runs clear. Combine 1 cup (185 g) rice and 2 cups (475 ml) water or stock in a saucepan; bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender. Fluff and set aside to cool.
2. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high. Brown pork shoulder pieces in batches until golden; transfer to a plate.
3. If using liver, add a little oil and sear liver pieces briefly just until browned on the outside (they need not be fully cooked); remove and set aside with pork.
4. In the same pot, reduce heat to medium and add the diced onion, bell pepper, and celery. Sauté 6–8 minutes until softened. Add garlic and cook 30 seconds until fragrant.
5. Return pork (and liver) to the pot; add 2 cups (475 ml) chicken stock, 1 tbsp (15 ml) Worcestershire, 1 tsp (1 g) dried thyme, salt, pepper, and cayenne. Bring to a simmer, cover and cook 45–60 minutes until pork is very tender and easy to shred. Remove pork and liver; reserve cooking liquid.
6. Shred or coarsely chop the cooked pork and liver (use a meat grinder set to a coarse plate, food processor in short pulses, or very sharp knife) to a coarse, moist texture. Place shredded meat in a large mixing bowl.
7. Add the cooled cooked rice, sautéed vegetables, sliced green onions, and chopped parsley to the meat. Add 1/2–3/4 cup (120–180 ml) reserved cooking liquid (or additional stock) to moisten as needed; mixture should be moist but not soupy. Adjust seasoning with extra salt, pepper, and cayenne to taste.
8. Prepare hog casings per package: soak in warm water, flush with water to remove salt and check for holes. Fit a sausage stuffer or a funnel attachment on a stand mixer or use a hand stuffer.
9. Stuff the mixture into casings, filling firmly but not tightly to avoid bursting; leave short unfilled tail ends and twist into 10–12 inch (25–30 cm) links. Prick any large air bubbles with a needle.
10. Bring a large pot of water to a gentle simmer (not a rolling boil). Poach the links in simmering water for 15–20 minutes to set and cook through to an internal temperature of 160°F (71°C).
11. Remove boudin from water and let rest 5 minutes. For serving, finish by grilling over medium-high heat or pan-searing in a hot skillet 3–5 minutes per side until browned and crisped in spots.
12. Serve whole links or split on a board with Creole mustard, pickles, and crackers, or alongside a simple slaw or braised cabbage for a complete Cajun-style entree.