Wil’s Boudin Recipes

Traditional Boudin

• 3 lbs Pork Butt in 1-inch cubes
• 1 lb chicken livers
• 1 bell pepper chopped
• 1 jalapeno chopped
• 1 onion chopped
• 2 ribs celery, chopped
• 1 bunch flat-leaf parsley, chopped
• 1 bunch green onions (greens only) chopped
• 6 cups cooked rice
• Salt, pepper, cayenne, and Cajun spices to taste

In a large pot, combine pork, livers, bell pepper, jalapeno, onion, celery, salt, pepper, and cayenne, and cover with water. Bring to a boil and simmer until the meat is tender and falling apart, which will take about 2 hours.  Once the meat is done, cook the rice using 5 cups of water for 3 cups of rice.

Strain the meat while reserving the liquid. With a large knife, finely chop meat and vegetables. Place the meat and rice in a bowl, add the parsley and green onions, as well as 2 cups of the cooking liquid. Mix until it becomes tacky.

At this point, you can stuff it into hog casing or leave it loose for boudin balls, dip, egg rolls, stuffing, or many other great recipes.

*You can replace the livers with venison or waterfowl*

Catfish Boudin 

• 3lbs catfish fillets in ½ inch cubes
• 1 onion finely chopped
• 2 ribs celery chopped
• 1 bell pepper chopped
• 1 jalapeno chopped
• 1 bunch green onions chopped
• 1 bunch parley chopped
• Cajun seasoning to taste
• 6 Cups cooked rice
• ½ stick butter

In a large saucepan over medium to low heat, combine onion, bell, and jalapeno peppers, celery, and butter. Sauté until translucent. Turn up the heat a bit and add the catfish, and generously season with your favorite Cajun seasoning. Cook for about 5 to 10 more minutes. The mixture will begin to look like etoufee. Remove from heat and place in a bowl with 6 cups of warm cooked rice. Add parsley and green onions. Mix until it reaches your desired consistency.

At this point, it can be stuffed into casings or used in one of your favorite dishes.