Cajun Boudin Recipe (Updated Version) Step By Step

Today We Will Remake The Cajun Boudin Recipe Video. (ATTENTION: CLICK SHOW MORE TO BUY THE ITEMS USE IN THIS VIDEO) I Wanted To Remake The Cajun Boudin Recipe Video Because I Feel Like My Viewers Should Have A Clearer Picture Of The Boudin Making Process. I Show How To Make Boudin Step By Step In This Video. Making Boudin Sausage Links Is Time Consuming But Very Well Worth It In The End. I Suggest When Making Boudin Links That You Make A Lot At One Time.

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In This Cajun Boudin Video I Cooked 30 lbs Of Boston Butt. All I Did Was Triple The Recipe

Boudin Sausage Recipe Ingredients:
10 lbs Boston butt
1 lb of chicken liver
4 medium onions
5 stalks of celery
1 bell peppers
3 bunches of green onions, chopped fine
1 bunch fresh parsley, chopped fine
1 1/2 tbsp black pepper
5 tbsp of cayenne
9 3/4 cups of cooked rice
1 package of casing
Leblanc's cajun seasoning or Tony Chachere's to taste


Directions:

Season meat with your choice of Seasoning. Then heat up 3 gallon or bigger jambalaya pot. Put meat in pot and brown all the way around. Do not put lid on the pot while Browning meat. When you have graton on the bottom of the pot from browning the meat then you doing it right. Take meat out the pot when finish Browning.

Next add the trinity (onions, celery, bell pepper) and parsley cooked down for a few minutes Then you want to put the lid on the pot for about 5 mins so it will make a lil water from the onions and it will get all the graton off the bottom of the pot then add the liver and cook down with lid on pot for about 5 mins. Next add green onions to the pot and cover pot let it cook til the white onions turn translucent. Then add meat back in the pot. Add 1 gallon of water or more to the pot. Add more season if you think it needs it. I add a little Tony Chachere then taste to get it seasoned like I want it.

Finally cook the meat til the bone comes out roughly 3 hrs. Take the bone out of the pot and then keep cooking until the meat shreds itself. Turn off fire let it cool down then strain the meat out the pot to a container that will fit in the icebox. Let the meat cool all the way before putting in the icebox.

The Next Day...
Take the meat out of the icebox and then add the hot cooked rice and mix til it's uniform.
Once that's done then you can put the mixture into sausage casing to make the boudin sausage.

Have fun making Boudin!
You will love this recipe!

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