Dairy-Free Classic Cajun Boudin

Indulge in the bold and authentic flavors of the South with this Dairy-Free Classic Cajun Boudin recipe, a tantalizing twist on a Louisiana favorite. Perfectly combining tender pork shoulder, rich chicken liver, fluffy long-grain white rice, and a medley of the Holy Trinity—onion, celery, and green bell pepper—this recipe is seasoned to perfection with zesty Cajun spices. Carefully crafted without dairy, this version maintains the traditional savory essence, culminating in perfectly stuffed pork casings that are steamed to juicy, flavorful perfection. Whether you're hosting a festive gathering or craving a taste of Cajun comfort, this homemade boudin promises an unforgettable culinary experience. Serve it warm with your favorite accompaniments for a hearty and satisfying meal.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 2.5 pounds Pork shoulder
• 0.5 pounds Chicken liver
• 1.5 cups Uncooked long-grain white rice
• 2 tablespoons Cajun seasoning
• 1 large Onion, chopped
• 2 Celery stalks, chopped
• 1 Green bell pepper, chopped
• 4 Garlic cloves, minced
• 4 Green onions, chopped
• 0.25 cup Fresh parsley, chopped
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Cayenne pepper
• 8 cups Water
• 3 feet Pork casings

Directions

Step 1

Begin by preparing the pork shoulder and chicken liver. Trim any excess fat from the pork shoulder and cut both the pork and chicken liver into chunks.

Step 2

In a large pot, add the pork shoulder, chicken liver, chopped onion, celery, green bell pepper, garlic, and 8 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low and simmer the mixture for about 1.5 hours, or until the pork is tender and fully cooked.

Step 4

While the meat is simmering, cook the rice separately according to package instructions, ensuring it remains fluffy.

Step 5

After the meat has cooked, remove the pork and chicken liver from the pot and set aside the broth.

Step 6

Using a food processor, pulse the meat mixture until finely ground. Be cautious not to puree it.

Step 7

In a large mixing bowl, combine the processed meat mixture with the cooked rice, green onions, parsley, Cajun seasoning, salt, black pepper, and cayenne pepper. Mix until everything is thoroughly combined.

Step 8

Rinse the pork casings in cold water and use a sausage stuffer to fill the casings with the boudin mixture, being careful not to overstuff.

Step 9

Once stuffed, twist the casings into 8-inch links. Prick any air bubbles in the casings with a pin to prevent them from bursting while cooking.

Step 10

In a steamer or large pot with a steamer insert, steam the boudin links over boiling water for about 10-12 minutes, ensuring they are heated through.

Step 11

Serve the boudin warm with accompaniments of your choice, such as mustard or pickles.

Nutrition Facts

Serving size	(4581.1g)

Amount per serving	% Daily Value*
Calories	4380.1

Total Fat 178.8g	0%
Saturated Fat 60.4g	0%
Polyunsaturated Fat 8.7g
Cholesterol 1740.0mg	0%
Sodium 11056.0mg	0%
Total Carbohydrate 319.4g	0%
Dietary Fiber 29.1g	0%
Total Sugars 25.9g
Protein 341.9g	0%

Vitamin D 90.7IU	0%
Calcium 1098.5mg	0%
Iron 38.3mg	0%
Potassium 7428.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 32.1%

Carbs: 30.0%