This recipe for boudin boodahn is made with pork rice and seasonings Boudin is a wonderfully scrumptious dish thats normally stuffed with pork and rice but you can add shrimp crawfish or alligator meat if desired
Prep Time
2 hrs 45 mins
Dificult
Medium
Servings
18
Ingredients
Instructions
Combine pork shoulder and liver in a large saucepan. Add 4 cups water and bring to a boil over medium-high heat. Reduce the heat to medium-low
cover
and simmer until pork is tender
about 1 1/2 hours.
Meanwhile
bring remaining 4 cups water and rice to a boil in a saucepan. Reduce the heat to medium-low
cover
and simmer until rice is tender and liquid has been absorbed
20 to 25 minutes. Set aside.
Use a slotted spoon to transfer pork to a cutting board; let cool.
Stir green onions
onion
parsley
bell pepper
celery
cilantro
and garlic into the simmering pork broth. Season with salt
cayenne pepper
black pepper
and pepper flakes. Simmer until onion is tender
5 to 7 minutes.
Meanwhile
grind cooled meat using the coarse plate of a meat grinder. Stir ground meat into the vegetable mixture and cook
stirring frequently
until the liquid has nearly evaporated
about 10 minutes. Stir in cooked rice and set aside to cool.
While the meat mixture is cooling
rinse sausage casings inside and out with plenty of warm water. Keep casings in a bowl of warm water until ready to stuff.
Once the sausage mixture is cool enough to handle
stuff into the prepared casings using a sausage stuffer. Prick sausages with a needle every 4 to 6 inches.
Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a gentle simmer. Add sausages and cook gently until hot on the inside
