Boudin is one of the most famous Cajun recipes. This excellent version has no
liver. This is a great dish to make and it freezes well. Many people cut the casing
off the boudin before eating it. This dish is a good one to learn because once you have mastered its
preparation you can use almost anything in the place of the pork. Some of the most
popular are chicken, shrimp, crabmeat and crayfish. Bread is a traditional but not
as good replacement for the rice.
- 2 pounds lean pork, minced
- 2 onions, chopped
- 1/2 bunch green onions, chopped
- 1 green or red bell pepper
- 1/2 bunch parsley, chopped
- 2 garlic cloves, minced
- 1 tablespoon salt, or to taste
- 1 teaspoon cayenne, or to taste
- 1/2 teaspoon thyme
- 1 teaspoon ground white pepper
- 2 bay leaves
- 2 cups water (approximately)
- 3 cups rice, cooked
- 20-inch long sausage casings
- Put pork into a pot along with the onions, bell pepper, parsley, garlic
and seasonings. Add just enough water to meet the level of the ingredients.
Bring to a boil and simmer for 10 minutes.
- Transfer to a large bowl and stir in the cooked rice. Adjust seasonings
- Tie the 4 sausage casings at one end and stuff them with the mixture. Twist
each 20-inch length into three equal lengths. Tie open end.
- The boudin can be cooked covered in a little water, grilled or pan fried
in a little butter.
- Cut the sausages and serve 2 to each person.
Yield: 6 servings