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 the 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 ½ hours covered.

5. Combine all of seasoning. Set aside.
6. After boudin has cooked 1 ½ 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