Boudin is an oddity in the world of sausage.
A sort of Frankenstein-monster sewing together rice, meat and sausage, well-made boudin possesses flavors that you’re unlikely to find anywhere else. Fortunately, with the right equipment, it’s easy to make, and thanks to a little Cajun ingenuity and pork casings, it’s even easier to eat.
Almost like a meat and stuffing popsicle that comes ready to eat straight from the grill.
Boudin can take many shapes, forms and flavors, with the traditional variety consisting of a pork-based stuffing similar to the traditional Cajun “dirty rice.” For this recipe, we’ll instead be relying upon the flagbearer for the crustacean invasion -- the crawfish -- to construct a mainstay of Cajun cuisine and, to my knowledge, one of the best examples of aquatic sausage you’re likely to find anywhere on the planet.
A quick side note before diving into the nitty gritty -- if you aren’t already stocked with Crystal hot sauce, I recommend you run out and grab some today. There’s something about it’s perfect balance of spice and vinegar tang that really helps the boudin elevate itself to the next level of “tasty.”
You’ll be glad you did.
Prep time: 1 hour
Cook time: 25 minutes
¾ cup green onion, finely chopped
¾ cup white onion, finely chopped
3 cloves garlic, minced
3 teaspoons, dried parsley
1 teaspoon cayenne
⅛ teaspoon black pepper
1lb crawfish tails, cooked, peeled and roughly chopped
2 cups, cooked rice
18 inches of pork casings
1 tablespoon vegetable oil
As I mentioned above, with the right tools, boudin is incredibly simple to make at home.
First, add you tablespoon of oil into a pan and raise to medium heat. Toss in your chopped crawfish, and stir briefly, allowing the meat to completely coat with oil. Next, add your green and white onions, garlic, parsley, cayenne pepper, black pepper and a dash of kosher salt. Stir together and allow to cook for about five to 10 minutes. Little by little, begin to spoon your rice into the pan, mixing as you go. The idea here is to allow the flavors from the spiced crawfish pieces to soak into the rice, and if you add all two cups at once, you’re bound to have some pockets of bland, white rice in your finished boudin.
Once everything is evenly combined, load your newly created rice stuffing into a sausage stuffer and start filling your casings. Some folks like to link their boudin, but as you can see from the photos above, I prefer to tie it off into loops. Once the boudin is stuffed, toss your link into a salted pot of boiling water to lightly poach the casing.
From there it’s straight to the grill to allow the casing to crisp up a bit. The inside of your boudin is fully cooked at this point, so this final step shouldn’t take more than 5 minutes of so. From there, feel free to slather on the hot sauce and go to town. You can eat your boudin with a fork, by hand or even squeeze it on to crackers for bite-sized portions of Cajun heaven.