Jambalaya Shoppe Smokehouse Boudin Recipe
Our own special recipe that includes pork, rice and The Jambalaya Shoppe Smokehouse's special seasoning. Considered another Cajun delight, boudin is great as a meal or served as a delicious side item.
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Ingredients
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Boudin Filling
Casings (optional) and Finishing
Method
Boudin Filling
- 1
Prepare proteins
Place pork shoulder and pork liver in a large pot and cover with cold water. Add a pinch of salt, bring to a simmer, and poach gently until meat is cooked through, about 25–30 minutes. Do not boil vigorously. Drain and reserve 1/4 cup of poaching liquid; allow meat to cool slightly.
- 2
Cook rice
If you have not pre-cooked rice, cook long-grain white rice according to package instructions and let cool. Aim for 2 cups cooked rice (about 2/3 cup uncooked). Spread on a sheet tray to cool and dry slightly so filling is not too wet.
- 3
Sauté aromatics
In a large skillet over medium heat, warm 2 tablespoons butter or oil. Add the chopped onion, bell pepper, and celery (the Cajun trinity). Sauté until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 4
Grind or finely chop meats
Coarsely chop the cooled poached pork and liver. For traditional boudin texture, run the meat through a meat grinder (medium plate) or pulse in a food processor in short bursts until finely ground but not paste. Return to a large mixing bowl.
- 5
Combine filling
Add the cooked rice, sautéed aromatics (including any pan juices), ground meat, Jambalaya Shoppe Smokehouse seasoning (or Cajun seasoning), salt, black pepper, and cayenne (if using) to the bowl. Add chopped parsley and sliced green onions. Mix gently to combine; if mixture seems dry, add up to 1/4 cup reserved poaching liquid or stock until moist but not soupy. Taste and adjust seasoning.
- 6
Texture adjustment
If you prefer a smoother boudin, pulse the combined mixture in a food processor for a few short bursts until reaching desired consistency. For a chunkier boudin, leave as-is. The filling should hold together when compressed but still be soft.
Stuffing, Linking and Finishing
- 7
Prepare casings (if using)
If using natural hog casings, rinse thoroughly under cool running water and soak in warm water for 30 minutes. Flush each casing to remove salt and check for holes. Keep casings submerged and on a bowl as you work to keep them pliable.
- 8
Stuff the casings
Fit a sausage stuffer or a funnel attachment on a stand mixer/food processor to a piping bag and spoon the filling in. Slide the casing onto the stuffer tube and fill gently, avoiding air pockets. Do not overstuff; leave room for linking. Fill to a desired thickness (about 1.5–2 inches diameter).
- 9
Linking and tying
Twist or tie the filled casing into 6–8 inch links with butcher's twine or by hand-twisting every 6 inches. Prick any large air pockets with a needle and press out trapped air, re-twisting if needed.
- 10
Poach the sausages
Bring a large pot of water to a gentle simmer (do not boil vigorously). Add the boudin links, reduce heat to maintain a low simmer, and poach for 20–25 minutes, turning once, until firm and cooked through (internal temperature about 160°F/71°C). Remove and cool briefly on a rack.
- 11
Finish for serving
To serve immediately, heat 1–2 tablespoons vegetable oil in a skillet over medium-high heat. Brown poached boudin links 2–3 minutes per side until crisped and lightly charred. Alternatively, grill over medium heat 3–4 minutes per side. If serving as loose boudin (no casing), pan-fry spoonfuls of filling in a skillet until browned and crisp.
- 12
Serve
Serve warm as a meal or side with lemon wedges and hot sauce on the side. Garnish with extra sliced green onions and parsley.