If you are fortunate enough to live in Louisiana or are planning a trip here, the bayou backroads are a source of delicious discovery. The food culture abounds along these rural highways and byways that offer up a treasure trove of good eating. There’s even a Louisiana Culinary Trails website and downloadable app to help you find what you hunger for. But, one irresistible culinary prize you will find linking all four corners of the state–especially here in Acadiana–is Cajun boudin.
Tasty links of fresh steamed Cajun boudin is a basic Cajun recipe seen throughout Acadiana.. (All photos credit: George Graham)
Arguments abound on the source of the best Cajun boudin in Acadiana. The Louisiana state legislature almost came to a screeching halt a few years back as the towns of Broussard and Scott fought over who should be named The Boudin Capital. Even marriages have been known to break up over such a quandary. There are so many options, so many differing styles that it is near impossible to answer the question.
Boudin (boo-dan) blanc is a curious blend of herbs and seasonings with bits of pork and liver included. All combined, put through a grinder, mixed with long-grain Louisiana white rice, and stuffed into a pig’s intestine casing. The good stuff, when you can find it, is boudin noir – pig’s blood added, but that’s for a different discussion.
Boudin blanc stops short of becoming a true smokehouse sausage because it is steamed rather than smoked. The character of Cajun boudin is its moistness–its squeezability. Eating boudin is akin to squeezing a tube of toothpaste, only directly into your waiting mouth. It is the essence of Cajun life and is sold in near about every roadside grocery, convenience store or gas station around.
There is even an official Cajun Boudin Trail pinpointing the location of most every stop along the roads selling the stuff. Robert Carriker has a PhD in Boudin–well, actually history–and he heads up the project as well as the history department at the University of Louisiana Lafayette. Dr. Carriker wrote the book on Cajun boudin. He has not only mapped out the spicy spots on the trail peppered throughout South Louisiana, but the site has reviewed every single one of them. I urge you to download a map, hit the trail and join the debate.
Who has the best Cajun boudin? The debate rages on.
Styles differ, and there are certain well-known specialty houses that have become meccas for the true Cajun boudin aficionado. Comeaux’s, Don’s, Best Stop, Boudin King, Earl’s, Poche’s, Bourque’s, NuNu’s — these are just a few of the five-star rated versions of boudin that provoke endless debate. “Boudin King is too ricey…Poche’s too spicy…Best Stop too livery…Comeaux’s too bland”–the dispute rages on. I have a clear winning solution that if adopted (and it won’t) will end this silly babbling battle over Cajun boudin.
They’re all good.
Each has a nuance of flavor and taste profile all its own. It’s like asking which is the better wine–California Cab or Oregon Pinot?
It’s all good.
But, that’s too easy. And to broker an end to that discussion would be a diplomatic impossibility and, well, clearly wrong. So, the debate rages on, and as you travel the Cajun boudin trail in search of the perfect link, it’s not hard to see who the real winner is.
Boudin and beer–A Cajun recipe for a light lunch. Doesn’t get any better.
So, before you embark on your boudin-making adventure, take a look at this in-depth video produced by the guys at MUNCHIES. It’s an excellent tutorial on all things boudin with up close interviews and footage of a Cajun boucherie.
- 1 (4-pound) pork shoulder
- Water, for braising and boiling
- 1 pound pork liver
- 2 large yellow onions, diced
- 2 cups Louisiana long-grain white rice, such as Supreme
- 6 cloves of garlic, peeled and chopped
- 4 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 tablespoon cayenne pepper
- 1 cup diced green onion tops
- Kosher salt and freshly ground black pepper
- Dash of hot sauce
- Preheat the oven to 400ºF.
- In a heavy pot with tight-fitting lid, add the pork roast and fill the pot with water to a depth of 4 inches. Cover, place in the hot oven and braise the pork roast for 2 hours or until falling apart. Remove the pork from the pot reserving the cooking liquid.
- In a pot with water over high heat, add the liver and boil until well done, about 10 minutes. Remove the liver and drain on a paper towel-lined plate. Add the onions to the liquid and let cook for 2 minutes. Strain the onions and reserve.
- In a rice cooker, make the rice following the package directions and keep warm until ready to use.
- In a food processor pulse the meat and liver along with the onions and garlic until it reaches a smooth, yet chunky consistency. Be careful not to over process to a pasty, mushy stage.
- Incorporate the cooked rice in a ratio of 80% meat mixture to 20% rice. Gradually add some of the cooking liquid until the mixture is moist. Add the Cajun seasoning, cayenne, and green onions. Add salt, black pepper, and hot sauce to taste. Evenly incorporate ingredients together.
- Stuff the mixture into sausage casings using a sausage stuffer.
- Poach the stuffed boudin links in a large pot of simmering (not boiling) water (175ºF) for 10 to 12 minutes. Remove and keep warm.
- To keep the boudin warm without drying out, I suggest wrapping it tightly in aluminum foil and place in a slow cooker set to warm with a half-inch of water in the bottom.
- Optionally, you can form the bulk boudin into patties. If your boudin is not in a casing, then first wrap it in plastic before adding to the slow cooker.
- Boudin links should be eaten hot with an ice-cold beer and saltine crackers. Boudin balls can be rolled in crackers and fried. And boudin patties — one of my favorites — are perfect as a base for fried eggs at breakfast. Any way you try it, boudin is perfectly delicious.
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Two places not mentioned here, but in my opinion, should beat most names here, if not all. One is Chops in Broussard, and the other is Cormier’s in Cankton, La., opened by the Best Stop’s brother but now taken over by Pakistani’s with the same recipe.
Hey Glen – Great recommendations to try, and I can’t wait to taste the boudin at both. That is the great thing about boudin, just when you think you’ve tasted them all, you hear about another hot spot. So many boudins … so little time! Thanks for the comment.
You are so right about CHOPS; it’s a great place and has great stuff. Also for boudin, you should try Webster meat market in Cecilia. In my opinion, they have they best boudin.
Hey Phillip – Will look for Webster’s when I’m in the area; thanks for the tip.
Billy’s in Opelousas is the best. There is also one across from Don’s in Scott, LA.
Hey Jeff – You are correct, Billy’s is one of the best and their boudin balls (stuffed with jalapeno jack cheese) are delicious.
Billy’s is the best. I usually order from Poche’s, but I went to Opelousas in 2015 and fell in love with the Pepper Jack Boudin Balls!
Dalana-
I am addicted to Billy’s boudin balls and my car seems to have a mind of its own when driving along I-10 at the Scott exit. Their location in Opelousas is my I-49 must-stop. Hope to see you along the Boudin Trail. Happy trails to you!
I’ve long been a fan of Billy’s Boudin, one of my favorites. The last time I bought a box of frozen boudin we were so disappointed with the gristle and fat in every bite, that it will be the LAST time.
My personal favorite is Legnon’s Boucherie in New Iberia. I am from GA but visit my uncle a few times a year, and this is my first stop every time I visit. Great article George.
Michael – Thanks for the tip; I will try the boudin at Legnon’s next time I am in New Iberia. All the best.
Legnon’s in New Iberia is terrific. Also, got to try the Boudin creations at Cajun Glaze Donuts, in New Iberia. Kolaches and Boudin balls. Amazing!
Hey John – Will try Cajun Glaze next time I’m in New Iberia; I’ve never had boudin kolaches. Thanks for the tip.
Love boudin! Just tried my first boudin kolache. In my opinion, terrible. The bread was great bread, it was almost like sweet Hawaiian bread. And the boudin was good too, but there was something upsetting to the pallette about the sweet bread surrounding the boudin. Not a good mix for me. But to each their own.
Hey James- There are so many variations using boudin as a key ingredient. Some are hits, some misses. But isn’t it fun discovering them all? Best to you.
I made this recipe last week. It was both my first time using a meat grinder (Birthday/Christmas type present) and my first time making Boudin. Here’s the result:
My taste: Not the same as I’ve had before, but delicious all the same, thought about adding more rice to the mixture.
Majority family taste: Perfect as is, don’t change a thing.
Minority family taste: Too much liver, and why no kidney?
Changes made: Doubled the amount of Cajun seasoning. I couldn’t get Louisiana long grain rice in small town Ontario, so I substituted store brand long grain white rice. I may also experiment with more garlic next time.
How it all went: All meat came from a local butcher (Pork Butt roast and liver) and was top quality. Cooking times were perfect, all went well and the final product was delicious. At the last minute, I decided against trying to stuff sausage casings for the first time in a busy Christmas household and went the route of Boudin balls (insert joke here). I used a mixture of fresh bread crumbs, flour and Cajun seasoning, placed them on a cookie pan and into a warm oven to wait for serving. When they were finally served, everyone loved them.
Thank you for this great recipe and for the great Cajun seasoning recipe! Next, I might try and incorporate a bit of seafood…
Hey Geoff – I salute you on your boudin adventure. Rest assured, there are no two boudins alike, and individual taste buds vary on what is the best. So, for there to be some debate among your family on the list of ingredients is part of the fun of boudin. Everyone is a winner when boudin is on the table. All the best my Canadian friend.
I tried this recipe two weeks after visiting my personal favorite, Billy’s Boudin in Krotz Springs, LA. This was a good recipe, different tasting just like they all are, but good all on its own. I’m born and raised in Louisiana and certainly have had my share of places to try, and i’m certain once you try Billy’s, you will agree that this is the best. Top Three…Billy’s Boudin – FLAVOR (Krotz Springs, LA and Scott, LA), Jerry Lees – MORE RICE (Baton Rouge, LA and Greenwell Springs, LA), and Tony’s Seafood ONION-GARLIC HEAVY (Baton Rouge, LA). Thanks for this article!
Hey Antoinette – I agree that Billy’s has a great boudin, and I look forward to trying the Baton Rouge boudins you mentioned. All the best.
Great recipe, George, I’m going to make it for the wife tomorrow night. Cannot wait!
Well George, I just signed on for your newsletter, I’ve been making sausages for 50 years; I Just need some down south flavors. Stores around me in Minnesota have some andouille, but like the far north salt and pepper are too hot for the crowd. Found this site searching for a Boudin recipe. I will try this one but first compare some other recipes and maybe juice yours up a bit with what I can find in other recipes. I hope your site is active and I get some recipes soon. Minnesota Yankee
Hey Duane- I have lots of blog followers from the Great North, and like you, they love the spice and flavors of Cajun cooking. As you will see when you read my story, no two boudins are alike, and the perfect recipe is the one you create to your own taste. Your heading is right on, and it will take several tasty experiments to find just the right balance. All the best.
I would love to learn to make boudin but where can I purchase the casing?
Dalana-
If you live in Acadiana, look for natural sausage casings in the meat case of most locally owned groceries (not the national chains), and they will usually have them. Or ask the butcher in places that sell bouin, and they should be able to rig you up. Or you can always do a Google search and find tons of options (even Amazon sells them). If you order online, be sure you are buying natural hog casings, and not a synthetic casing which is fine for some sausages but not for boudin. All the best.
Can natural hog casing be used? It’s the only casing I can find that is remotely close.
Yes Amanda!
I grew up in Lafayette eating boudin from Veron’s Grocery and fresh sausage from Super Check Mart which is on Johnston St. where Dwight’s Restaurant is now. I now live in Scott, LA along the boudin trail (lucky me), and it’s a toss up whether I like Don’s or Best Stop better. I now make my own sausage and I’m gonna try my hand making boudin. I have made boudin balls before and also croquettes (similar to boudin balls) but I never made actual stuffed casing boudin. Wish me luck.
Great memories Heather! Just follow the recipe and you should be fine; the process is quite simple, and you can tweak the ingredients to your own taste. Best to you.
Hi Everyone, I was born and raised partly in Sulphur,La. We lived in New Iberia for awhile when I was 13 in 1961. My mother leased a donut shop
on one of the main streets in town. She made great donuts but the best item on the menu was her big hamburgers. We lived in the big apartment
connected to the shop. I loved living in New Iberia but mama got real sick so we had to move back to Sulphur and later Texas. I remember my dad
getting the best boudin from a little store near us but don’t remember where. I live in Illinois now so I am going to make my own from this recipe.
Thank you so much for sharing.
Thanks Lydia. So glad you found my recipe and best of luck with your boudin adventure.
Love your Acadian Cajun Boudin. Easy to make and delicious. I’ve made two 10 lb batches since I found your recipe. I looked though your recipes for Turkey cheese recipes but was unable to find one and thought you might have one available
Charles- Please explain “turkey cheese.”
Do you ever season the pork butt prior?
Tim-
One of the defining elements of boudin is the spice. You will find that some boudin makers are heavy handed when it comes to cayenne and other hot spices, and then others take a more moderate approach. The point is that the control of your spice level is crucial, therefore, I recommend you add the seasoning to the mixture in carefully controlled amounts. Once you’ve made it a few times, you will find the perfect balance. All the best.
Is there anyplace within 100 miles of Baton Rouge where I can buy boudin noir? I live in North Carolina and only get to make one trip a year to Baton Rouge for LSU Homecoming. Hopefully I can buy a few pounds frozen, or fresh and put it on dry ice, to bring back next week.
Hey Dreighton-
For a variety of reasons, boudin noir (or blood boudin) is a dying art, and to find it sold by a reliable source is increasingly difficult. I suggest you call around (scroll through my Faces and Places page) to various meat markets that specialize in boudin and see if you can find a source. Best of luck.
I am not a fan of liver at all… can’t even stand the site or smell of it. Is it really necessary to add it to Boudin? I recently had some boudin in New Orleans and had no taste of liver all all.
Thanks in advance
Jeannie- It is not necessary and some A+ boudin makers in Acadiana, do not add it. But I urge you to try it. I am like you and do not like eating dishes like liver and onions, but grind it in boudin or puree it in a pate, and I can’t get enough of it. Thanks for the comment.
George, I used your recipe to make boudin balls for my daughter’s rehearsal dinner two years ago, but I couldn’t find pork liver at the time. I substituted chicken livers and used some rice dressing mix just for a little extra flavor and it came out great. I tried it later with the pork liver and preferred the more subtle flavor from the chicken liver. That’s purely a matter of personal preference, though. Your recipe gives a solid base to work from, and just like any other recipe, we adjust to suit our own personal preferences.
Thanks for sharing. This will be my go to recipe from now on. In fact, the butt is done and I’m about to get the other pot going with the liver, so this should turn out to be a great night!
Hey Sambo-
Experimentation with spices and other additions is what makes the boudin arts so creative. As I say, no two boudins are alike. So have fun.
Is there a substitute for boudin maybe hot Italian Sausage I live in upstate NY and no one sells it here. Overnight is very expensive Hope this goes through bec. this is the 3rd time I’ve tried
Linda-
There is no substitute for boudin. It is a very unique combination that is unlike any sausage product such as Italian sausage. All the best.
I am going to try this recipe for a New Years gathering. Can 80/20 course ground pork be substituted for the pork roast to speed up the process? Not sure if the preground pork would add too much fat content to the boudin? Merry Christmas!
Hey Patrick-
No, there are no shortcuts in boudin making. The ground pork will change the texture and fat ratio. Stick with the recipe and you can’t go wrong. All the best.
My favorite is The Best Stop in Carenco. Every time my husand and I are in Louisiana to see family and friends (hi Cindy L) , we always stop and get boudin, cracklins, bbq potato chips and Coors Light. I love their boudin…go enjoy.
Thanks Elaine!
T-boys in Mamou has some great Boudin
Hey Cecil – Yes. T-Boys is one of the best.
Stopped by Beaucoup Cajun Superette just near the I-10 Butte LaRose exit the other day and tried their Boudin. Best I ever had and would recommend!!
Your recipe seemingly calls for no cooking after stuffing into the raw hog casings apart from keeping warm in slow cooker. Am I reading it correctly?
Hey mark-
Thanks to your eagle eye, I have clarified the recipe instructions. All the best.
It’s hard to beat the traditional boudin being done by T-Boy’s near Mamou.
The boudin at Johnson’s Boucaniere in Lafayette is really good, too.