How to make Boudin – Cajun stuffed Blood Sausage

The Best Boudin

If you love Cajun recipes then you’re going to love Boudin.  And this recipe is by far the best I’ve ever had and I’m not just saying that, either.  I’m telling you that this is hands down 1st place, blue ribbon material right here.  This recipe could easily compete with Dj’s, Zummo’s or your grandma and grandpa’s recipe, it’s that good!

Boudin Dressing

Once you’ve cooked the bulk of this recipe it can be served as is, turned into sausage links or rolled into Boudin Balls and deep fried.  The majority of the ingredients is virtually the same for all 3 recipes, only one is served as a dressing, one get’s stuffed like sausage and the other gets dipped in an egg wash and breaded before they’re fried.  They are all delicious and fun to make but today we’re going to focus on stuffing hog casings to create Links that can be smoked, grilled, baked or pan fried.

Stuffing Boudin into Casings

In order to stuff the casings, however, you’re going to need a mixer with a meat grinder and horn attachments to form the links.  Another thing you’re going to need, obviously, is the casings themselves.  You can purchase Hog, Lamb or edible artificial casings from your local butcher or order them online.  I was fortunate enough to find Hog Casings, here locally, at my Harmon’s Grocery store.  They matched the bone marrow price in the meat department, which ran about $1.29 per pound, and 1 lbs. of these Hog casings goes a long way.  Plus they store in your refrigerator for up to six months if you keep them soaking in salt water.

Remember that Mardi Gras is in full swing, starting today(Fat Tuesday), so be sure to check out Crawfish Etouffee and my Homemade Jambalaya recipes.

Boudin Ingredients:

4 cups white rice, cooked
1 lbs Ground Andouille Sausage
1/2 lbs Chicken liver
1 Celery stalk, chopped
1/2 Red Onion, chopped
3 Garlic Cloves, chopped
1 Jalapenos, chopped
1 Bell Pepper, chopped
1/2 cup Fresh Parsley, chopped
1/2 cup Scallions

2 Cups Chicken Broth
1 Cup Clam Juice
2 tbs Butter
1 tbs kosher salt
2 tbs freshly ground black pepper
1 tbs Worcestershire
1 tsp cayenne pepper
1/2 tsp chili powder
1/4 cup Red Wine

Use Hog, Lamb or Artificial Casings for Stuffing the Boudin.

Bourbon Chicken and Sauce Recipe

Bourbon Chicken Main Pic

Easy Bourbon Chicken

This Bourbon Chicken recipe is a tasty way to spice up your Chinese home cooking.  It’s an old recipe from the Godfathers of the South, downtown New Orleans, in the French Quarter, right on Bourbon Street.  Some say that’s where this recipe get’s it’s name and others think there’s actually Bourbon in the recipe. Either way, it’s a fun recipe and it will definitely impress your audience, it’s that good!

Also, be sure to check out my Original Egg Roll recipe and my Orange Peel Chicken.

Bourbon Chicken Ingredients:

2 Chicken Breasts or 6 Boneless Chicken Thighs
1 Garlic Clove, chopped
1/4 tsp Fresh Ginger, chopped
3/4 tsp crushed red pepper flakes
1/4 cup Apple juice
1/3 cup Brown sugar
2 tbs Ketchup
1 tbs Apple Cider vinegar
1/2 cup Chicken Broth
1/3 cup Soy Sauce
1 tsp Corn Starch
1/4 cup Bourbon or Southern Comfort
Canola Oil for frying

Chicken Marinade
1 egg
1 tbsp Canola Oil
1 pinch of Salt and Pepper
1/4 cup Corn Starch

Be sure to watch the short video tutorial and I’ll show you exactly how to make this Bourbon Chicken recipe.

Crawfish Etouffee with Cream

Crawfish Etouffee

Classic Crawfish Etouffee!

Traditionally there is absolutely no cream added to Crawfish Etouffee, but there are several different ways to make it.  I personally prefer the cream because it adds a lighter yet richer flavor for me that soothes the hick-ups in all the Cajun spices.  Now don’t get me wrong, I love spicy food as much as the next guy.  I’m just saying that adding cream to a french originated Cajun recipe, developed there in good ol’ New Orleans by those wonderful locals, isn’t exactly a fauxpas!  As long as you stick to the basics and keep the bulk of the recipe the way it was originally intended, then I don’t think we’re breaking any rules.  As long as it tastes great, what rules are we really breaking anyway?

Mirepoix
The main thing you need to understand is that this Crawfish Etouffee recipe generally starts out with a French style Mirepoix.  Basically, you combine and add chopped Celery, Onion and Carrots but in this recipe, we will not be adding any Carrots.  Instead we will be using Celery, Onion, Garlic and Bell Pepper.  Using these ingredients with a few Cajun spices and some classic Creole Seasoning, we will be well on our way to making one of the best Crawfish Etouffee Dinners you have ever had the pleasure to plate with rice!

Crawfish Etouffee Ingredients:

2 cups dry rice (follow cooking instructions)

1/4 stick Butter
1/2 cup Roux
5 Chopped Garlic Cloves
1/2 Chopped Onion
1 Chopped Celery Stock
1 chopped Bell Pepper
1 tsp Creole Seasoning
1/2 tsp Cajun Spice
4 Bay Leaves
1 tsp Italian Seasoning
2 tbsp Worcestershire
1 tsp Sriracha
1 bottle Clam Juice
2 cups Chicken Broth
1 cup Whipping Cream
1 lbs Crawfish Tail Meat

To make Crawfish Etouffee, saute the Mirepoix and add a shake of the Creole and Cajun Seasoning.  Add the Roux and stir thoroughly.  Once it’s combined turn heat to high, then add the Oyster Juice or Shrimp Stalk.  Stir until it’s Pasty, then add the Chicken Broth and stir.  Now add the Worcestershire, Hot Sauce (Sriracha or Louisiana), Cajun and Creole Seasoning and bring to a boil.  Add the cream and Italian Seasoning and bring it back to a boil.  Season the Crawfish in a separate bowl with Creole Seasoning, then add the Crawfish to the Etouffee and reduce heat to a simmer for 5 to 10 minutes.  Serve Crawfish Etouffee over rice and garnish with some Scallions.