| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
|
1 |
servings |
INGREDIENTS
| 5 |
lb |
Pork butt or shoulder |
| 3 |
lb |
Pork liver |
| 2 |
|
Finely chopped onions |
| 4 |
bn |
Scallions; finely chopped |
| 2 |
|
Handfuls chopped parsley |
| 1 |
c |
Chopped celery; (optional) |
| 4 |
ts |
Cayenne; (I used lots, lots more) |
|
|
Salt; black pepper to taste, (again, I use lots) |
|
|
Garlic powder; optional, (I like garlic, but forgo it in boudin) |
INSTRUCTIONS
Boil meat about 2 hours, until it falls apart. Prepare the rice. Grind
everything but the rice and seasonings, then add the rice and
seasonings, adding enought broth left over from boiling the meat to
make the stuffing moist. Stuff into boiled and rinsed and drained
casings.
I talked this out of Ellis Cormier, the Boudin King of Jennings, LA,
a few years ago while working on a documentary project. My batches
have gotten great reviews from expatriate Cajuns.
Posted to bbq-digest by Gary Wiviott <gwiv@enteract.com> on Feb 21,
1999, converted by MM_Buster v2.0l.
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