Cajun Boudin Recipe (Updated Version) Step By Step
HTML-код
- Опубликовано: 14 апр 2018
- Today We Will Remake The Cajun Boudin Recipe Video. (ATTENTION: CLICK SHOW MORE TO BUY THE ITEMS USE IN THIS VIDEO) I Wanted To Remake The Cajun Boudin Recipe Video Because I Feel Like My Viewers Should Have A Clearer Picture Of The Boudin Making Process. I Show How To Make Boudin Step By Step In This Video. Making Boudin Sausage Links Is Time Consuming But Very Well Worth It In The End. I Suggest When Making Boudin Links That You Make A Lot At One Time.
LIMITED TIME OFFER: Get 5 FREE stocks valued up to $8,300 by opening & funding a #Webull brokerage account! Get started a.webull.com/X9TzV5GqvfbIJQn70P
Get The 10 Gallon Cast Iron Pot Here:
Currently Unavailable
Get The 5 Gallon Cast Iron Pot Here:
amzn.to/35VVXuP
Get The Burner Here:
amzn.to/2rH0rXy
Get The Stirring Paddle Here:
amzn.to/2Rbgasr
Get Stirring Spoon Here:
amzn.to/2OCR83R
Get The Leblanc's Creole Seasoning Here:
amzn.to/37ZJnwP
Get The Sausage Stuffer Here: This Stuffer Isn't In The Video But I own It Now And It's Amazing!
amzn.to/2rN0tgo
Get The Sausage Casing Here:
amzn.to/2sAOIu7
In This Cajun Boudin Video I Cooked 30 lbs Of Boston Butt. All I Did Was Triple The Recipe
Boudin Sausage Recipe Ingredients:
10 lbs Boston butt
1 lb of chicken liver
4 medium onions
5 stalks of celery
1 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
Leblanc's cajun seasoning or Tony Chachere's to taste
Directions:
Season meat with your choice of Seasoning. 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!
Don't Forget to Like, Comment and Subscribe!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
..::Contact Info::..
Email: cajuncoonasscooking@gmail.com
Intagram: kajunkravin...
Twitter: / kajunkravings
Facebook: / louisianacooking
Snapchat: kajunkravings
Video Tags:
Cajun Boudin Recipe,boudin recipe,how to make boudin,boudin,how to cook boudin,boudin sausage recipe,how to make boudin links,cajun boudin Recipe,buudin recipes louisiana,how to make boudin sausage,boudin recipes louisiana,boudin sausage,making boudin,making boudin sausage,making boudin recipes,how to make boudin dip,sausage,how to make boudin sausage recipes 
Хобби
![Rob49 - On Dat Money (with Cardi B) [Official Video]](http://i.ytimg.com/vi/fTFS58mHJh8/mqdefault.jpg)
I spent $400 sending myself some boudin for Christmas from The Best Stop...can't afford to do that every month...SOOOOOO...i'm gonna learn myself how to make some boudin!!
1000% DOING THIS!!!
Same here
I can't wait to make this recipe, but I also hope to NEVER hear "hot chili mama" again 😂😂😂. I felt like I was being tortured at SERE school having to listen to it over and over and over again. Thanks for showing us this recipe again!!!!
🤣 I'm sorry the song is burned in your brain. Thanks for watching!
LMAO. Your comment was at the top at the time I was viewing the video. I glanced down to read it and now "Hot Chili Momma" is burning through my brain the way the pork shoulder grease is burning through those veggies!
@@akteacherjeff7799 I think you just reinvigorated me to make another batch!
Lost count of how many times I heard “ hot chili momma” good vid
Thank you gray recipe !! I know this is delicious !
what i love about Boudin is everyone makes it diffrent
all good!!
That was an excellent video brother. Subbed and keep up the good work!
RantingGreekGamer Thank you so much!
bawwww this is awesome. thank you sir for taking so much time outta your day to share this rare dish with the world, as well as give us step by step instructions on camera and in the description. good man.
Your welcome and thanks for watching!
Looks delicious. Thanks for sharing!
Thank for your detailed description and demonstration. I gotta try making this one!
Your welcome and thanks for watching!
I'm from Tulsa but now live by Toronto. When I was a teenager I was in a boys home in Texas an there was a boy from Baton Rouge who's folks would bring us boudin. In Toronto there are so many restaurants from many cultures but rare to have southern especially Cajun. Sure miss back home cooking.
Thank you for your time and great job doing this for us all...👍👍
Thanks for sharing your recipe and technique.
Your welcome and thanks for watching !
after watching so many videos I think im almost ready to try this recipe
Gonna try this very very soon! Will post photos! Thank you!
Your welcome and thanks for watching!
Awesome video love ALL cajun foods.
Made boudin sausage today at home. Came out pretty good. Thanks again for your video!
Your welcome!
What a labor of love, thank you!
Your welcome and thanks for watching!
Hot Chili Momma. Longest song ever.
I thought the same thing 😂 Let’s go make some boudin 😎
like the energizer bunny keeps on going and going and going
😂
Thanks dude! Great instructions!
Your welcome and thanks for watching!
Your vid is very informative. Thanks for showing the ol' school way of doin it.
Your welcome and thanks for watching!
Oh my goodness That looks good God bless you
Thank you and thanks for watching!
great video, love love love some Boudin, cant wait to try this out.
Thank you sir. Very thorough video.
Looks 👍 great I love it great job
thank you for the recipe!
Your welcome! Thanks for watching.
Blessing bra, You inspire me bra, Boudin outside southern Louisiana is rare, you helped some of us brothers get down, and cooked it ourselves... Peace !
Thank you and thanks for watching!
Great video, Thank You
Your welcome and thanks for watching!
Another NW fan. Thanks for sharing how to make Boudin sausage. Your new video is great keep it up Sir! I'll be humming that song the rest of the day too. ;^)
Lmao thank you and thanks for watching!
Great video! Thanks
Ron Garrison Thank you and thanks for watching!
Thank you. My paw paw was from New Iberia and he made Boudin but I was young and didn’t pay close attention. I will feel confident when making it now.
Your welcome and thanks for watching! If you like to make crawfish boudin just make a crawfish ettoufee and then add your rice and stuff the casing
I SEE U USED 3 PORK BUTT'S BUT IF YOU WOULD GIVE US THE AMOUNT OF EACH INGREADENTS FOR 1 PORK BUTT THEN WE COULD DOUBLE OR TRIPLE AS WE DESIDE HOW MUCH WE WANT TO MAKE. MAYBE THE RECIPE PRINTED OUT. ALSO WHERE CAN I BUY ONE OF THOSE POTS, ALL I HAVE IS ALUMINUM POTS WILL ALUMINUM WORK??
THANKS IN ADVANCE FOR YOUR HELP, WIFE & I REALLY LIKED THE VIDEO KEEP UP THE GOOD WORK BROTHER MAN 👍😜
New Iberia all over this post! I’m from there also!!!
Yummy!! Man I miss home!!!
this channel is a gem. NICE!!
Thank you and thanks for watching!
Thanks bro ! You da man !
I'm not from Louisiana, but I do make boudin every year or so, and I come to this video and a couple others each time, to get ideas for my recipe for the year. This year I want more liver flavor, and way more heat, is the theme.
Right on! Thanks for watching!
Never seen it made this way my family from lake Charles La
I wanna try this this soon!
Hi thanks for watching! Please let me know how its turns out.
Looks really good
Thanks and thanks for watching!
This Houston girl will be making this soon! Thank you for posting!!!
Your welcome and thanks for watching!
Head SW on 59 to Hiway 36 and turn south about 8 miles to Needville, Tx. As you get in town there is a place on the left called Bayou Boys Poboys. Their boudin is among the best in the world, seriously. It is better than most in southern Louisiana. Of course the curator is from southern Louisiana. He makes a mild and a butt burner with ghost pepper. Sometimes it’s smoked, sometimes not. He sells it as fast as he makes it, so you might want to call first. They have a Facebook page you can check out. It’s great, I don’t have to drive to Lake Charles or Lafayette for a boudin fix. He only makes cracklins occasionally, wish he would do them regular. lol
trailerpark cryptoking I actually drove through Needville last month!!! Sounds like it’s fine for a quick daytrip, thank you, will definitely check them out!
love your accent! sausage looks dern good as well.
Man dat looks good, nice job
Thank You And Thanks For Watching!
Outstanding
This brought back memories for me. I'm from New Iberia and when I was younger there was a guy on Robinson Street the test food boudin and it looked just like yours. When you'd go to buy from him he always have you a sample first. I miss that guy. Keep up the good work.
Thank you and thanks for watching!
That was Nook Bonin. The best around
New Iberia here
@@maem9246 what's good New Iberia
Hey there!! I’m from New Iberia also!!! Oh how I loved the boudin on Robinson St. He would give you samples when you walked in. That was the very best boudin I have EVER HAD!!!
This is my favorite Boudin making video. I like shredded meat too. Now winter is here I'll make some. Have a Blessed Christmas. Sapo BBQ from South Texas!!!!
Thanks for watching!
Love it brother, good job!!!”
Thank you and thanks for watching!
That looks DELICIOUS...
Thank you and thanks for watching!
Nice job,, keep it up,, go New Iberia, La, Go Mardi Gras!
New Iberia here !
Great video Sir. I enjoyed it.
Thank you and thanks for watching !
Nice channel w/great recipes.
Jim Springer Thank you and thanks for watching!
Great video and recipe, haven’t found any good boudin since I left Louisiana.
Thank you and thanks for watching!
MrFrancobash and you won’t!
MrFrancobash man i live in Montana now and I’ll have to make my own now
@@sethliamsyoutubedad7756 if you are close to Bozeman, I’ll buy some off you! 😃
@@kathleenray1827 I live i butte I’ll give you some 👍🏻
Just finished my 2nd batch 24lbs. Very nice recipe sausage stuffer cut down on stuffing time
That's awesome! I will be getting a sausage stuffer because I'm about to make 160 links. Thanks for watching!
Cool .. thanks
Thanks for watching!
nice cuz,,love it
Thank you and thanks for watching!
I enjoyed this video. Boudin looks delicious.. I wish I were your neighbor. Take care
Lots of respect for using liver and for making a good video better. Bon champs!
Thank You And Thanks For Watching!
Looks good wish I was down there
Thank you and thanks for watching!
I used your first video to make Boudin from the left overs from a whole pig cook. It turned out great and has a smoked taste. Still have a few in the freezer. Keep on trying to improve your content and it will take off. Some of my first videos sucked also.
Thank you for the advice and thanks for watching!
Smoked boudin (regular boudin cooked on smoker) is great, too.
I want the link to the "Hot Chilli Mama" song. I can't find anything close to this version for some reason. And thanks for the video on how to make boudin. You rock man! We make our own and season it to our own liking and we love the clean taste of boudin without others putting all the scraps and leftovers in our sausage. Cheers bud from Houma, La.
🔥🔥🔥
Hey Man, I have followed your recipie now for 4 years and my Boudin to your great recipie are amazing. My friends tell me I make the best Boudin in Margate, UK. Thankyou.
You're welcome! Thanks for following that long.
Would have love to see how you cook them. Fried, steamed, or air fryer. Thank you so much for sharing
Boudin is fully cooked, eat it very fresh or not at all.
I just ate my first boudin link...sent to me from Houston and oh my my my it was soooooooo dayum gooooood
Alfie Taylor You gotta get some boudin from the source...south Louisiana.
Where did someone find good boudin in Houston? Heberts meat market boudin sucks! Now SW of Houston in Needville, Tx is the best in the world at Bayou Boys Poboys. The owner is from Louisiana. He has perfected his recipe and it is better than any in southern Louisiana and I have had plenty of good boudin in south Louisiana.
@@trailerparkcryptoking5213 it was from a place called Jimmie's. Got some earlier this month and the place burned down the same day
Made some Christmas eve, it is awesome !! I got a 10 lb cylinder stuffer online for 87 bucks , and it cuts stuffing time down to almost nothin. You gatta get one bro. Great lookin boudin man
Glad it came out awesome. I will look in to that.
@@KajunKravings I bought the stuffer about 8 years ago ,me and my brother have stuffed over 1000 lbs of sausage with it. it is easy to clean but large to store it.It was cheeper back then. Here is a link to the one i have they have a 5 lb stuffer for under 100 dollar well worth it if you make a lot of sausage >> >>. www.meatprocessingproducts.com/we11camavest.html
www.meatprocessingproducts.com/we5lbcavesas.html
This boudin looks amazing! Could you please ship some to Chicago for me??? Pretty please!!! Lol!
Lol thanks for watching!
Yes, you're RIGHT, It does look disgusting!..... BUT ..... Me and boudin have a GREAT relationship and I moved from East Texas where there was a home-made boudin place where I bought it all the time. Now that I live 4 states away in my adulthood, I can't find boudin ANYWHERE! This is totally a regional dish that's DELICIOUS!!! Nice job on the video!
Like how I make mine! But I do grind it up. I'll try your method next time! When you get tired of stuffing you could always stuff into other meats and make boudin balls!
Yep I love boudin balls too. Thanks for watching!
Awesome thanks do you make tasso if so do one on it please
Thank you for sharing, I was curious what Boudin was since we don’t see it up here in the Northwest.
Louis at R shack BBQ Thank you for watching
Do yourself a favor and give it a try, yer taste buds will thank ya
Thank you for sharing- I'd really like to know where you acquired that pot.
Thanks For Watching! I have Links In The Description To The Pot.
James Johnson he said in the video where he got the pot
Love your video. Where did you get your pot?
You did a great job bro. That's my next step. I already mastered hog crackling, but this might be a challenge for me lol! But challenge excepted! When I do it, I'll dedicate it to you, the person who showed me how to make it!😁
Thanks for watching!
Nice video Cuzzo, next time pull the blue sleeve over the sausage horn and it loads it on the horn for ya!! Thanks for sharing... Oh and where's the green onion??? Also, how did you finally cook it? Steam, fry or smoke??
Great Video!!! Thank you for sharing this awesome recipe ! Great to see that your wife was there to help nothing like team work in the kitchen 🙏🙏
Your welcome thanks for watching!
AWSOME VID!!!
MAHALO
Thank you!
Thanks for the video. What do you do with the seasoned water? Is it used in the rice and meat mixture?
Yes that all turns into like jelly from being in the icebox over night then it gets mix in with the rice and that's what keeps your boudin from being dry. Thanks for watching!
never had it, but i would love to taste the finish product...
You will love it there's so good
Forget the boudin- I want that pot!! JUST KIDDIN! I want the boudin too. Lol. But that pot is a beauty. Thanks!
Thank you and thanks for watching!
I have Links To The Pot In The Description If Your Interested.
Kajun Kravings thank you! I will check it out.
You done went and made me hungry! You went old school on us. I haven't made it that way in 30 years! I'm old and tired now. I smoke my butts on a pellet smoker and then put the shredded meat and juices in the pot. Then use an electric stuffer. Other than that its about the same. Thanks for the video!
Lol, thanks for watching!
That song is my ringtone btw.
Would love to know where you got dat pot. I need one like it.
Oh wow this looks great. Do you post the recipe?
Yes, in the description just hit more and scroll down. Thanks for watching!
How well do they freeze after stuffing? Do you link the stuffed boudin, if yes, how long do you make your links?
Hi thanks for watching! Yes they freeze well in freezer paper. They will last about a year before they start tasting freezer burnt. I do link them. I will do 3 links per pack at 8" long.
How did you cook it, steam, grill, fry pan, smoke, wondering because of the nice color and the crisp looking casing.
I cooked it in the oven at 350. Browned one side then flipped them over. They also really good on the grill. Thanks for watching!
Thank you for listing the ingredients, but can you tell us a measurement of the cajun seasoning you used in the video or a close estimation? Thanks again.
I dont know exact measurements and everyone has different taste so that's why it's best to add a little and taste the meat until you like the way its tastes. My taste could be a little to salty for someone else ya know. Thanks for watching!
Fair enough and thank you for replying to my message
Your welcome
What did you season the butts with? And what other seasonings did you use? Mike Doucet, Orange, Tx. Good job.
Mike check out Cajun Boudin by Kajun Logistics on YT
Where’s ur crocs yo? U wearing New England duck boots! Great video!
You must be from New Iberia because I understood every word you said. You even sound like me except I'm probable at least 30 years older.
Lol thanks for watching!
New Iberia here
Hi nice video let's be connect permanently thanks 👍👍
That first video wasn't that bad! I made my boudin from it.
Thanks for watching!
How did you cook it to make it crispy? Great video!
I cook it in the oven on 350 degrees til it turns brown and then flip it to the other side then take it out and let it cool for a minute then it ready to eat. It's also great on the pit
Glad I read it here before asking the very same question. Kajun Kravings should add this comment to the instructions above. Thanks for the video!
what size casing did you use?
I tried stuffing some boudin with the same stuffer. Did you use a stuffing plate? Was the blade on or off? I am wanting to try this recipe. I may putting the meat in the smoker
No the blade wasn't on I just had the tube on the end. Thanks for watching!
Pertaining to the chicken livers. If you can't taste them then why add them to the mix? Curious!! Thanks
How do you like to cook it after you refrigerate it or freeze it? On the pit, in a skillet, or boiled in boudin water?
Its good on the pit and the oven.
Can you use a lil bit crawfish boil?
Wicked Slots Yes! Louisiana Brand is the best.
Awesome vid bud..wondering if it could be made with venison a pork.!
Sure! Thanks for watching!
Can literally be made with any meat you have on hand, but pork is the tastiest. Duck, deer, beef, crawfish.
I probably wouldn't use lamb though...
I’m going to get a 5 gallon pot like you suggested my question is does your pot have the short legs on it I’ve seen them with and without them and I want the one you have and have you ever used the Cajun Ninja seasoning PI-Yahhhhh I fing Tony’s too salty Thank you
My pot doesn't have the legs and no I never used cajun ninja seasoning. Thanks for watching!
Thanks for the video, but how did you cook the boudin afterwards?
I cooked it in the oven at about 250 to 300 til it was golden brown on both side. You will have to flip it. Thanks for watching!
Brother i am from Australia 🇦🇺 but haven’t got idea what kind of sausage you talking about is it spicy 🌶 hot or mild ???
I understand when you say you don't like liver (I get sick when I smell cooking liver), but you need the liver for the flavor. I also don't like crabs, but I don't like any seafood gumbo that doesn't have crabs in it. It's a flavor thing.
LuckyRosco yep you right! Thanks for watching.
Do you use any of the juice you have left over to add to the meat and rice for added moisture
Once you scoop the meat out of the pot, there's not much left in the pot. It's going to be a lot of meat in the pot with the meat, and that's plenty. Thanks for watching!