Boudin is a white sausage made of pork without the blood. Pork liver and heart meat are typically included. In Cajun versions, the sausage is made from a pork rice dressing, which is stuffed into pork casings. Rice is always used in Cajun cuisine, whereas the French/Belgian version typically uses milk, and is therefore generally more delicate than the Cajun variety. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in New Orleans and Baton Rouge. Go Saints
Crawfish boudin, popular in Cajun cuisine, is made with the meat of crawfish tails added to rice. The ball, a Cajun variation on the blanc ,but instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep fried.
Gator, made from alligator, can be found sporadically in Louisiana and the Mississippi gulf coast.
It is notable that when one refers to 'boudin' in the cultural region of Louisiana, Acadiana, it is commonly understood that one is referring to the white variety and not to other variants. The white is the staple of this region and is the one most widely consumed. A notable exception is the seafood consisting of crab, shrimp, and rice invented by Elton Bergeron in 1976. Cajun variety is available most readily in southern Louisiana, particularly in the Lafayette and Lake Charles area, though it may be found nearly anywhere in "Cajun Country", including eastern Texas. There are restaurants devoted to the speciality, though boudin is also sold from rice cookers in convenience stores along Interstate 10. Since it freezes well, it is shipped to specialty stores outside the region. It is fast approaching the status of the stars of Cajun cuisine (e.g., jambalaya, gumbo, étouffée, and dirty rice) and has fanatic devotees that travel across Louisiana comparing the numerous homemade variety.
Boudin is a great dish that is also considered one of Louisiana's favorite foods.
How to make
•2 pounds pork meat, about 30% fat
•1 1/2 pounds pork liver
•2 tsp. salt
•2 tsp. black pepper
•1 large onion cut up
•3 bunches green onions cut up, divided
•12 cups cooked rice
•1 tablespoon chopped parsley, divided
•1 lot sausage casing
Cook meat, liver, salt, and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about 1/2 cup of green onions and parsley mixture. Mix the ground meat mixture with the 1/2 cup green onion and remaining parsley, rice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming. Do not fry or microwave as it will shrink and burst the casing.
My Favorite Recipe
A flavorful blast from the Prudhomme family cookbook. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides
1 package natural hog casing
2 lbs peeled crayfish tails, coarsely chopped
2 teaspoons salt
1 1/2 teaspoons cayenne pepper
3/4 teaspoon black pepper
1/4 cup vegetable oil
1 cup chopped onion
1/8 teaspoon finely minced garlic
1 cup chopped green onion top
1/4 cup chopped fresh parsley
3 cups hot cooked rice (for best results, use freshly made rice) water, to heat the boudin
1-To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
2-Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
3-Place the crawfish in a bowl and sprinkle the seasonings on top; mix well and set aside.
4-Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent.
5-Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally.
6-Remove from heat and stir in the rice, mixing very well.
7-While the mixture is still hot, fill the casings, making links by twisting the filled casing several turns periodically (a four inch link is a good size).
9-Place the sausage in a single layer in a large pan or dutch oven and cover with water.
10-Heat over high until water is nearly simmering and reduce heat to maintain just under simmering until the sausage is heated through about 15 to 20 minutes (cooking over higher heat may lead the casings to burst).
11-Drain and serve immediately.
12-An alternate method of cooking would be to saute the sausages in a frying pan in a little oil or butter.
There are many brands of boudin that are produced in Louisiana. If you do not have the time to make your own boudin, then Tony Chachere's pork boudin is your answer. They produce several boudins-smoke, spicy, and the best crawfish. If is worth your whime to try Tont Chachere's Crawfish boudin.