Thread: Boudain

you pronounce boudin ( boo-dan) but the n at the end is silent

Originally Posted by Glowgood Jigster

This is gonna sound dumb, but how do you pronounce boudin? I've never heard of it before now. I've gotta try some someday. Wonder if Oregon has any?

Legend has it when the Cajuns relocated from Acadianna to Louisiana to escape Cajun joke persecution, Pascuali & his wife Mims missed the sign
for the Atchafalaya exit and way overshot Louisiana. By the time they realized their mistake they had paddled their piroque all the way to Oregon and they say you never heard a lady cuss in French like Mims as they ran the rapids of the Deschutes River in a little piroque with all their worldly possessions and a crawdad pot. Word is they settled there and there is a small outpost of Cajuns living there to this day. I would try googling Beaver Boudin or maybe Duck Boudin, see if anything shows up in Oregon.

this is the most authentic and best recipe i could find on the net...if you follow this recipe you can't go wrong and will have some good boudin.....i'd probably double it though....


i'd also steam it or microwave it for a minute or so instead of poaching it...



Boudin Recipe

2 1/2 pounds Pork butt -- cut into 1 cubes
1 pound Pork liver -- rinsed in cool water
2 quarts Water
1 cup Chopped onions
1/2 teaspoon Minced garlic
1/2 cup Chopped green bell peppers
1/2 cup Chopped celery
4 1/4 teaspoons Salt
2 1/2 teaspoons Cayenne
1 1/2 teaspoons Freshly-ground black pepper
1 cup Finely-chopped parsley
1 cup Chopped green onions tops -- (green part only)
6 cups Cooked medium-grain rice
Sausage casings, 1 1/2 diameter, about 4 feet in length

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. This recipe yields about 4 1/2 lbs of boudin .

Shoer, I do belive you is plumb FULL of boudin! (or something) :D

Originally Posted by horseshoer

Legend has it when the Cajuns relocated from Acadianna to Louisiana to escape Cajun joke persecution, Pascuali & his wife Mims missed the sign
for the Atchafalaya exit and way overshot Louisiana. By the time they realized their mistake they had paddled their piroque all the way to Oregon and they say you never heard a lady cuss in French like Mims as they ran the rapids of the Deschutes River in a little piroque with all their worldly possessions and a crawdad pot. Word is they settled there and there is a small outpost of Cajuns living there to this day. I would try googling Beaver Boudin or maybe Duck Boudin, see if anything shows up in Oregon.

Originally Posted by Glowgood Jigster

Shoer, I do belive you is plumb FULL of boudin! (or something) :D

Yep, it always amazes me to see the ingenuity put into some of them tales -
and I read every word and am looking forward to the next one :D :D :D

Originally Posted by Kajun

this is the most authentic and best recipe i could find on the net...if you follow this recipe you can't go wrong and will have some good boudin.....i'd probably double it though....


i'd also steam it or microwave it for a minute or so instead of poaching it...



Boudin Recipe

2 1/2 pounds Pork butt -- cut into 1 cubes
1 pound Pork liver -- rinsed in cool water
2 quarts Water
1 cup Chopped onions
1/2 teaspoon Minced garlic
1/2 cup Chopped green bell peppers
1/2 cup Chopped celery
4 1/4 teaspoons Salt
2 1/2 teaspoons Cayenne
1 1/2 teaspoons Freshly-ground black pepper
1 cup Finely-chopped parsley
1 cup Chopped green onions tops -- (green part only)
6 cups Cooked medium-grain rice
Sausage casings, 1 1/2 diameter, about 4 feet in length

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. This recipe yields about 4 1/2 lbs of boudin .

I was born and raised in New Iberia, La. I learned to make boudin from my grandparents and the above recipe is the most commonly used by the Cajuns. However the "Old Cajuns" never drained the boil liquid. They would put the boudin back in it when they finished making it. This would help to enhance the flavors of the meat and spices.One word of caution: When putting in the peppr to taste, make sure you make a small link and put it in the boil water to spread the spices around. Just mixing with meat and tasting will not give you the true amount of pepper in it. The water makes it spread through out the link giving you another degree of heat.:D

sounds great , thanks for posting