Classic Louisiana Boudin

Name: Classic Louisiana Boudin
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 2 lb pork shoulder, cut into 2-inch chunks; 1/2 lb pork liver, cut into chunks; 1 yellow onion, quartered; 2 celery ribs, chopped; 1 green bell pepper, chopped; 6 garlic cloves, smashed; 2 qt water, plus more as needed; 3 cups cooked long-grain white rice, cooled; 1 cup green onions, finely sliced; 1/2 cup flat-leaf parsley, minced; 2 tsp cayenne pepper; 1 tbsp Cajun seasoning; 2 tsp kosher salt, plus more to taste; 1 tsp black pepper; 2 eggs, beaten; 1 1/2 cups all-purpose flour; 1 1/2 cups panko breadcrumbs; vegetable oil, for frying

A rustic Cajun pork-and-rice sausage, richly seasoned with the holy trinity and cayenne and formed into fried boudin balls for easy home cooking.

📝 Notes: Traditional boudin is stuffed into natural hog casing and poached, then grilled or split and browned before eating. The loose-mixture, pan-fried "boudin ball" version here is the practical home-cook route and is itself a beloved Cajun bar-food staple in its own right.

⏱ Prep 40m🔥 Cook 90m🕒 Total 130m🍽 8 servings

#cajun classic#boudin

Your rating:

✨

Ask Chef AI

Scan this recipe for pairings, improvements, and nutrition, or ask anything.

Transform this recipe

Servings

Units

Oven temp

👨‍🍳 Cooking mode

Ingredients

2 lbpork shoulder, cut into 2-inch chunks
1/2 lbpork liver, cut into chunks
1yellow onion, quartered
2celery ribs, chopped
1green bell pepper, chopped
6garlic cloves, smashed
2 qtwater, plus more as needed
3 cupscooked long-grain white rice, cooled
1 cupgreen onions, finely sliced
1/2 cupflat-leaf parsley, minced
2 tspcayenne pepper
1 tbspCajun seasoning
2 tspkosher salt, plus more to taste
1 tspblack pepper
2eggs, beaten
1 1/2 cupsall-purpose flour
1 1/2 cupspanko breadcrumbs
vegetable oil, for frying

Nutrition / serving

No nutrition data for this recipe. Tap Nutrition in Ask Chef AI above for an estimate.

Cost estimate

My notes

Method

1
Combine pork shoulder, liver, onion, celery, bell pepper, and garlic in a large pot. Add water to cover by 2 inches, bring to a boil, then reduce to a simmer and cook 1 1/2 hours, until the pork is fall-apart tender.
2
Drain the meat and vegetables, reserving 1 1/2 cups of the cooking liquid. Let everything cool slightly.
3
Working in batches, pulse the meat, liver, and vegetables in a food processor to a coarse, sausage-like grind; do not puree to a paste.
4
In a large bowl, fold the ground meat mixture together with the cooked rice, green onions, parsley, cayenne, Cajun seasoning, salt, and black pepper. Add reserved cooking liquid a few tablespoons at a time until the mixture is moist and holds together when pressed.
5
Taste and adjust seasoning; boudin should be assertively peppery. Chill the mixture at least 30 minutes.
6
Roll the chilled mixture into golf-ball-sized portions. Dip each in beaten egg, then dredge in a mixture of flour and panko.
7
Heat 2 inches of oil in a heavy pot to 350°F. Fry the boudin balls in batches, 3–4 minutes, until deep golden brown and hot through.
8
Drain on paper towels and serve hot with Creole mustard or hot sauce.