I normally do this around Christmas, but I got tired of not being able to find boudin up here, so I made a batch. My son was asking for gumbo so I did that too. Didn’t have fresh seafood, so I worked with what I had on the gumbo, still turned out pretty good.
![Image]()
I don’t really follow a recipe on boudin. I used 2 lbs of Boston butt to a little over half a pound of chicken liver, trinity, garlic, jalapeño, and Cajun seasoning.
![Image]()
Gumbo was decent, I made sure the roux was dark brick colored (my preference).
![Image]()
After almost 2 hours, I chopped up the meat (didn’t feel like getting out the grinder and then having to clean it), added rice, parsley, green onion, more jalapeño and more Cajun seasoning.
![Image]()
Stuffed the boudin in some hog casings and in the fridge for a day or two to dry out a little. I have a little leftover for breakfast tomorrow.
![Image]()
I don’t really follow a recipe on boudin. I used 2 lbs of Boston butt to a little over half a pound of chicken liver, trinity, garlic, jalapeño, and Cajun seasoning.
Gumbo was decent, I made sure the roux was dark brick colored (my preference).
After almost 2 hours, I chopped up the meat (didn’t feel like getting out the grinder and then having to clean it), added rice, parsley, green onion, more jalapeño and more Cajun seasoning.
Stuffed the boudin in some hog casings and in the fridge for a day or two to dry out a little. I have a little leftover for breakfast tomorrow.
