Any Louisiana Smokers out there?

Discussion in 'Pork' started by jahenbo, Nov 28, 2012.

  1. I was just wondering if anyone has ever tried smoking Boudain.  In case you don't know what that is, it's a Cajun sausage made with Pork, liver, herbs and rice.  Would love to find out if anyone has and their process, if not I may just have to try it myself and post my results.  You can buy it in almost any store in LA and southern TX and MS but once you get out of those areas you would probably have a hard time finding it.  Since I live in NC I have to make my own but, I do have to say that my fresh Boudain had a better taste than any I have ever bought and cost for 5 lbs about what I would pay for 2 in a store.  So, if anyone out there has tried it I would love to hear about it.
  2. Louisiana here ..... I buy it green from place called bestop in Scott, La. Pretty much everytime I light up the smoker. I like a heavy smoke to mine and usually smoke around 225 until the casing gets crisp.
  3. Jahenbo,  welcome to the SMF. You will find people from Louisiana and all over the world here.

    There are several threads on Boudain, just type it in to the search bar above. here is one of them:



    And of course.........." Laissez les bons temps rouler "
    Last edited: Nov 28, 2012
  4. Thanks, I guess I will be making another batch before long and will have to try it on the smoker.  I just have to get a sausage stuffer first.  Last time I ran it through the grinder twice and it wasn't the proper texture but the flavor was about the best I've ever eaten.
  5. I once had a friend bring some back from some where along the TX-LA border. It was very tasty. Can't get anything like it here in CA. [​IMG]

    On TV, was a program about an old man who gets up  early every morning and makes a batch of Boudain and sells it until he runs out, usually by 10 AM. He is well known all around the same TX-LA area. Again Welcome.
  6. Here is the recipe I use to make my own. It's not hard to do so you might want to try it.

    Boudin link recipe

    Prep Time: 20 minutes

    Cook Time: 2.5 hours

    Yield: Approximately 16 links

    Serves: Approximately 32 people as an appetizer, snack, or side dish.

    2 3/4 pounds pork butt, cut into chunks

    1 pound pork liver, cut into pieces

    2 quarts spring water

    1 cup chopped onions

    1/2 cup chopped bell peppers

    1/2 cup chopped celery

    5 teaspoons Cajun seasoning

    2 teaspoons cayenne

    1 1/2 teaspoons black pepper

    1 cup minced parsley

    1 1/4 cup chopped green onions

    6 cups medium-grain rice (cooked)

    Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth.

    Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.
  7. I smoke mine....The recipe is still in the works......the last time I smoked it.....It seemed to be missing something......Thanks for posting the recipe I have something to compare to now....ShoneyBoy...
  8. Shoneyboy, let me know how you like the recipe.  Like I said I liked the taste of it as much or more than any I ever bought.[​IMG]
  9. I kind of know what is missing, I just haven't brought myself to putting it in.....It is the dreaded liver.......[​IMG]I just need to make up my mind to try it and get over it.....again Thanks for the post.....SB
  10. Sulphur, La. here - I get my smoked jalapeno boudin at Market Basket. We built their smokers for them at work. It's some of the best around. They also have some killer green onion sausage. The sausage link is another place here in town, but I like their boudin balls (rolled into a ball, then battered and fried) better then their smoked boudin. I could have boudin for breakfast, lunch, or dinner ANY day of the week. It's good to here that our Cajun cuisine is spreading so that everyone can know the joys and wonders of living in South Louisiana.
  11. roller

    roller SMF Premier Member

    I am but we have already chatted some..I have never made it but plan on doing so soon. I do like to eat it and really like the Boudin Ball..
  12. Hello all....I'm a Louisiana Smoker and live in the West Baton Rouge area.  I buy my boudin from Benoits Meat Market or take me a little trip to Best Stop in Scott LA.  They also have another place in Port Allen called Bergeron's on Hyw. 415 that has some great quality meats.

    For the ones that are not local, I believe all of the places mentioned above will ship to you if want to get anything from them.

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