Classic Boudin (Boudoin)


This is the best classic boudin out there. Boudin is also spelled “boudoin.” Both are proper spellings of the same classic Cajun dish.


  • 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 1

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. Remove roast from water and then trim the fat from meat. Reserve stock.

Step 2

With a meat grinder, grind together the meat with the boiled onions, shallots and peppers. Also grind in one additional raw onion.

Step 3

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.

Step 4

Add the cooked rice to the mixture and keep the consistency "wet" but not too wet to handle. Stuff the boudoin mixture into the casing, make boudoin balls or eat as a rice dressing. Boudoin is often enjoyed with cracklins.

Because this recipe makes a substantial amount of boudoin, most of it will likely be frozen for future use. To thaw the boudoin, heat water to boiling in a large pot and place boudoin in the pot and boil for 10 minutes. Remove and serve. Or, if making boudoin balls, roll in a small amount of breadcrumbs before freezing. To thaw, deep fat fry until golden brown or cook in the oven at 350 for 20 minutes turning balls once.

Step 5

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"

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