Cooking Louisiana - Spicy Boudin

Spicy Boudin

This is a 30 year old Boudin recipe...
 10 lbs boned out Pork Butts w/ fat
 2 lbs Pork Liver
 5 green bell peppers
 5 onions
 2 Tbs Red Pepper flakes
 7 Tbs salt
 2 Tbs ground black pepper
 5 Tbs cayenne pepper
 4 Tbs MSG
 4 Tbs granulated garlic powder
 3 Tbs paprika
 7 lbs uncooked rice
 Note: No Instant or Converted rice
 3 Tbs salt per 7 cups rice in rice cooker
 2 oz Dried parsley flakes (see step 9)
 Remember: 2 portions of water per 1 portion of rice
1. Start cooking rice.
2. Grind pork liver through small grinding plate on grinder. Set aside.
3. Grind pork, onions & bell peppers through large grinding plate. Put in large 10 qt. pot.
4. Add th following:
 6 Qts. Water
 2 Tbs Red pepper flakes
Bring to a hard boil over high heat. (Be sure to stir often.)
Cook for 1 hours covered.
5. Combine all of seasoning. Set aside.
6. After boudin has cooked 1 hrs on high heat.  Add 1 Qt. water to pork liver and stir until emulsified.  Slowly add emulsified  water and pork liver to pot, stirring until liver is well blended. Bring back to a boil.
7. Cover & cook for 30 minutes more.
8. Stir in seasoning & cook for 20 minutes more. Turn off fire.
9. In separate tub, put the cooked rice and mix in the 2 oz. of parsley flakes.
10. Pour cooked ingredients into the rice & combine until well mixed.
11. Let cool until cool enough to stuff into casings.
NOTE: Do NOT stuff with a grinder! USE A STUFFER!!!

N. Boyd












Copyright - If you see it - it's Protected!: Contact Jack - Terms of Use - About the Site