- 1 yellow onion
- 2 stalks of celery
- 1-bell pepper
- 1/2 cup jalapeño diced
- 3 Tbsp of minced garlic
- 2 lbs Pork or Deer meat cubed
- 8oz of chicken livers
- 1 1/2 tablespoons salt
- 1 1/2 tablepoons Cajun seasoning
- 1 1/2 tablespoons cayenne pepper
- 1 1/2 tablespoons black pepper
- 3 cups of cold water
- Cook all together 2hr, after strain and keep liquid.
Once boudin is cooking then add these ingredients all together with the boudin in the pot is was cooked in.
- Add 1/2 cup green onion chopped
- Add 1/2 cup parsley chopped
- 2 cups of rice and 3 cups of water to cook the rice
Instructions on stuffing boudin
If you don’t have a grinder chop up meat with knife until pork is shredded. If you have a grinder follow next steps.
- Grind with meat grinder add liquid back to mix until it gets a little moist.
- Clean off casing in cold water until all salt is off the casings and water is clear.
- Put casing on stuffing attachment of the grinder and begin to stuff the casing with the boudin mix as you run it through the grinder.
- After boudin is stuffed put on the smoked for 30mins at 300 degrees or if not smoking cook until casings are tender.