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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Boudreaux's Bodacious Boudin Recipe

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This recipe for Boudreaux's Bodacious Boudin is from The Ragan Family Cookbook Project , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 pounds pork shoulder, cut into 1-inch pieces
1 rib of celery, finely diced
1 medium yellow onion, chopped fine
4 cloves garlic, minced
1 bell pepper, seeds and stem removed, chopped
1/2 pound chicken livers
2 cups cooked rice
2-3 jalapenos, seeds and stems removed, chopped
1 t. dried thyme
1 t. dried oregano
1 t. paprika
2 green onions, chopped (green part only)
1/2 cup parsley, finely chopped
Salt, black pepper and cayenne to taste

Place the pork shoulder, celery, onion, garlic and bell pepper into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat and simmer uncovered for 1 hour. After an hour, add the chicken liver to the pot and continue to cook for 45 more minutes or until the pork is tender. Strain the meat and vegetables, reserving the liquid. Finely dice the meat and vegetables with a knife, in a food processor or in a meat grinder set for a coarse grind. Once diced, place meat and vegetables in a bowl.
Add to the bowl the cooked rice, jalapenos, thyme, oregano, paprika, green onions and parsley. Stir in 1 cup of the reserved cooking liquid and combine until the filling is moist and slightly sticky. If it appears too dry, add more of the reserved liquid. Taste and adjust seasonings, adding salt, pepper and cayenne. To make boudin sausage, stuff into casing (see below for instructions) and then poach in boiling water for 10 minutes.

Alternatively, you can either serve the filling as a dressing, or you can roll it into walnut-sized balls, dip into finely crushed crackers, or plain bread crumbs and fry in 350 degree oil for 2 minutes or until brown to make boudin balls. I like to roll the balls in beaten egg, then in cracker or bread crumbs, back in the egg and then in the flour to fry. Makes the coating stay on better.

Number Of Servings:
Number Of Servings:
12 sausages or 5 cups of fillings
Personal Notes:
Personal Notes:
I have made boudin twice. It is wonderful and better than any boudin from Randall's or HEB. It is a lot of work. Kinda of like making homemade Tamales. You do it once or twice. Stuffed Cajun Market in Austin has pretty good boudin, but the best is still in Louisiana. Billy's Boudin and The Best Stop, both in Scott, Louisiana, have the best in the world. Dang it! Now I am craving Boudin. Wonder if I have any pork butt in the freezer?

Doug and Ed were roommates at Georgia Tech in Atlanta. They lived in the Theta Chi Fraternity House. They named their room " The Swamp". Believe me. It looked authentic. Swamp gas and everything. They had a pet crawfish that lived with them in their room. They named him Boudreaux. They loved little Boudreaux. One sunny afternoon they took little Boudreaux out behind the Fraternity house to have a little swim in his own little mud puddle. There was a Toga party at the Frat house behind Theta Chi house and I was dressed and ready to go. Nobody told me Boudreaux was there! I stepped on him and KILLED HIM! They had a funeral procession for him! 47 years and they are still yaking about this!!




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