Homemade Boudin Recipe at Nola Cuisine

I’ve been craving real-deal Boudin, so I made a batch the way I like it—tender pork with a little liver for depth, the trinity and garlic cooked down, long-grain rice, green onion and parsley, and just enough cayenne to wake it up. It’s juicy, seasoned right, and the casings have that little snap whether you steam them or crisp them in a skillet. I walk through the whole thing—rice-to-meat ratio, texture fixes, and make-ahead tips—on NolaCuisine.net. If you miss the taste of a roadside stop in Cajun country, this will scratch the itch. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!