Classic Boudin (Boudoin)
Ingredients
- 10 lbs pork roast (pork butt roast works)
- 4 medium onions
- 5 shallots
- 2 bell peppers
- 3 bunches green onion, chopped fine
- 1 bunch fresh parsley, chopped fine
- 1 tsp white pepper
- 2 tbsp salt
- 1 1/2 tbsp black pepper
- 5 tbsp cayenne
- 9 3/4 cup cooked rice
- 1 package of casing
Step-by-Step Instructions
- In a large stockpot combine the pork roast, 5 whole shallots, 3 whole onions, and 2 whole bell peppers with enough water to cover the entire contents of pot. Boil until the meat begins to separate from the bone, about 1 to 1 1/2 hours. Remove roast from water and then trim the fat from meat. Reserve stock.
- With a meat grinder, grind together the meat with the boiled onions, shallots and peppers. Also grind in one additional raw onion.
- Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly.
- Add the cooked rice to the mixture and keep the consistency “wet” but not too wet to handle. Stuff the boudin mixture into the casing, make boudin balls or eat as a rice dressing. Boudin is often enjoyed with cracklins.
- A cooking tip submitted in the thread was this - “My secret that makes all the difference: make your rice with the liquid you cooked the boudin in. C’est bon!”
Common Problems and Solutions
Q: Why is my boudin mixture too dry?
A: The mixture should be kept "wet" but not too wet to handle. Add reserved pork stock gradually until you achieve the right consistency—it should hold together but still be moist. The tip about cooking your rice in the pork stock also helps keep everything moist and flavorful.
Q: Can I make this without a meat grinder?
A: A meat grinder is really essential for achieving the right texture for boudin. A food processor will make it too mushy. If you don't have a grinder, consider asking your butcher to grind the cooked pork and vegetables for you, or invest in a basic meat grinder attachment for your stand mixer.
Q: How long can I freeze boudin?
A: Frozen boudin keeps well for up to 3 months. Follow the reheating instructions in the notes—boil for 10 minutes for links, or deep fry or bake boudin balls until golden brown.
Tips and Techniques
Cook your rice with the reserved pork stock instead of plain water—this is the secret that makes all the difference. The rice will soak up all that porky, vegetable-rich flavor and keep your boudin extra moist and delicious. Also, don’t skip trimming the fat from the meat after boiling; you want lean, tender pork for the best texture.
Ingredient Substitutions
- pork butt roast: pork shoulder or Boston butt
- cayenne pepper: reduce to 2-3 tbsp for milder heat
- shallots: additional onions
- fresh parsley: 2 tbsp dried parsley
Equipment Needed
- Meat grinder
- Large stockpot (at least 12 quarts)
- Sausage stuffer (if making links)
- Sharp knife for trimming fat
Historical Context
Boudin is one of the most iconic Cajun foods, traditionally made after a boucherie (hog butchering) to use every part of the pig. The addition of rice makes it distinctly Cajun, differentiating it from French boudin blanc. Boudin stands and gas stations across Acadiana each have their own devoted fans.
