Classic Cajun Boudin Recipe

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How To Make Boudin? This Boudin Recipe Is Very Simple And Takes about 5 hrs to cook the meat. Its A Two Day Process But Well Worth It. (CLICK SHOW MORE TO BUY THE ITEMS USED IN THE VIDEO)

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Boudin Sausage Recipe Ingredients:

10 lbs Boston butt
1 lb of chicken liver
4 medium onions
5 stalks of celery
2 bell peppers
3 bunches of green onions, chopped fine
1 bunch fresh parsley, chopped fine
1 1/2 tbsp black pepper
5 tbsp of cayenne
9 3/4 cups of cooked rice
1 package of casing
Tony Chachere’s to taste
Dry rub (I Use Leblanc’s Cajun Seasoning “Guns & Roses” Dry Rub)


Season meat with your choice of dry rub. Then heat up 3 gallon or bigger jambalaya pot. Put meat in pot and brown all the way around. Do not put lid on the pot while Browning meat. When you have graton on the bottom of the pot from browning the meat then you doing it right. Take meat out the pot when finish Browning.

Next add the trinity (onions, celery, bell pepper) and parsley cooked down for a few minutes Then you want to put the lid on the pot for about 5 mins so it will make a lil water from the onions and it will get all the graton off the bottom of the pot then add the liver and cook down with lid on pot for about 5 mins. Next add green onions to the pot and cover pot let it cook til the white onions turn translucent. Then add meat back in the pot. Add 1 gallon of water or more to the pot. Add more season if you think it needs it. I add a little Tony Chachere then taste to get it seasoned like I want it.

Finally cook the meat til the bone comes out roughly 3 hrs. Take the bone out of the pot and then keep cooking until the meat shreds itself. Turn off fire let it cool down then strain the meat out the pot to a container that will fit in the icebox. Let the meat cool all the way before putting in the icebox.

The Next Day…
Take the meat out of the icebox and then add the hot cooked rice and mix til it’s uniform.
Once that’s done then you can put the mixture into sausage casing to make the boudin sausage.

Have fun making Boudin!
You will love this recipe!

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..::Contact Info::..
Snapchat: kajunkravings

Recipe By : Heath Sampey
Music By : Bayou Brothers

Please watch: “Tuna! Pan Seared Blackfin Tuna “

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Terry C says:

A video watching the grass grow while a man on the side cooks Boudin.

AB says:

The screw type stuffers smash the rice into paste when you put it in the casings. That was my mistake the first time I made boudin.

JB's SoulFull Eats says:

I love my state!!! Good country eating and good vibes……

Cajun Baby says:

Remember, Landscape not Portrait.

SAPO BBQ says:

Merry Christmas

Toomanyhobbies says:

Nice take on a Cajun classic. The love and patience you put into it is remarkable. I don't think most people would be able to handle that sort of commitment. But keep doing what you do. Those of us who love cuisine appreciate hard work.

Jimmie Griffin says:

What the name of the song 🎵 at the end of your video my baby she's got it goin on, and who is the artist please.

michael says:

Thanks for sharing

Steven Au says:

How often do you still it within those 4 hours?

Bryan Tackitt says:

What kind of rice did you use and any special way of making the rice?

Sonia Bergeron says:

Poor video quality.

Gemini Gemini says:

Grind the meat.. what kind of meat

Cajun Baby says:

Landscape not portrait.

Barclay Berger says:

are you pureeing liver?

April Audirsch says:

Hi where did you move your pork too? Did you finish cooking it in the cooker?

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