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Boudin Recipe

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This recipe for Boudin is from Cajun At It's Best , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3½ lbs. boneless pork butt, cut in pieces
¼ Ib. pork or chicken liver
1½ tbsp. salt
1½ tbsp. red pepper
1½ tbsp. black pepper
½ onion, coarsely chopped
½ bell pepper, coarsely chopped
1 bulb garlic (8 or 9 cloves)
4 spring fresh parsley
2 stalks fresh celery
water
3¼ cups cooked rice
1 or 2 bunches green onion
Directions:
Directions:
1. Season meat with one tbsp. each of salt, red and black pepper; add meat and next five vegetables to a large gumbo pot.
2. Add water until it is 2 inches above ingredients. Cook on high for 1 to 1½ hours.
3. Cook the rice.
4. When meat is done, drain all liquid from pot and reserve.
5. Grind meat and vegetables using a coarse grinding plate, (about 3/8-diameter holes.)
6. Add rice and green onion to meat mixture; stir in enough reserved liquid to make it mushy. Stir well. To get the right consistency the meat mixture should jiggle when shaken.
7. Season this mixture with remaining ½ tbsp. of the salt, red pepper and black pepper.
8. Put into a boudin casing or eat as a dressing.

 

 

 

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