Cajun Boudine Recipes

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CAJUN BOUDIN PIZZA



Cajun Boudin Pizza image

A Cajun take on American classic pizza; it's quick and easy, guaranteed to please the entire family. You can use any pre-made pizza crust instead of naan bread.

Provided by Debbie Fox

Categories     Main Dish Recipes     Pizza Recipes

Time 50m

Yield 1

Number Of Ingredients 7

1 link boudin sausage
1 tandoori naan bread
¼ cup prepared marinara sauce, or as needed
1 cup grated mozzarella cheese
¼ onion, sliced, or to taste
¼ green bell pepper, sliced, or to taste
1 pinch Cajun seasoning, or to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place sausage in a baking dish and cook, rotating every 5 minutes, until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cool to room temperature and slice. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place naan bread on a baking sheet; spread marinara sauce over naan and top with mozzarella cheese. Layer sliced sausage on top of cheese and spread onion and bell pepper slices over the sausage. Sprinkle Cajun seasoning over the top.
  • Bake in the oven until cheese is melted and toppings are hot, about 10 minutes. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 741.1 calories, Carbohydrate 75.1 g, Cholesterol 102.3 mg, Fat 28.4 g, Fiber 12.5 g, Protein 46.7 g, SaturatedFat 13.8 g, Sodium 1782 mg, Sugar 10.7 g

CAJUN BOUDINE



Cajun Boudine image

Make and share this Cajun Boudine recipe from Food.com.

Provided by Food.com

Categories     < 4 Hours

Time 4h

Yield 5 sausages

Number Of Ingredients 22

3 1/2 lbs pork shoulder
4 ounces chicken livers
4 ounces bacon
30 g salt
4 g curing salt, # 1 (this can be excluded if you can't get it)
16 g brown sugar
16 g Old Bay Seasoning
8 g chili powder
6 g red chili pepper flakes
5 g garlic granules
4 g hot paprika
1 g cayenne pepper
1 g file powder
10 g ground black pepper
1 g ground fennel
1 g ground cumin
1 g ground mace
1 cup scallion
1 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 cup cooked rice
1 tablespoon Tabasco sauce

Steps:

  • Cut meat into cubes small enough to fit in your grinder.
  • Marinate meat overnight with all ingredients except the rice and Tabasco.
  • Cook rice and allow to cool. Sprinkle Tabasco over rice.
  • Grind sausage on 3/16th die. Par freeze and paddle until fully emulsified.
  • Fold in cooked rice and Tobasco mixture.
  • Stuff into hog casings and freeze.
  • Separate sausages and vacuum seal.
  • Circulate at 155 degrees for 3 hours.

CAJUN BOUDIN



Cajun Boudin image

Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat.

Provided by Christy Lane

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 3h30m

Yield 18

Number Of Ingredients 17

2 ½ pounds boneless pork shoulder, cubed
1 pound pork liver, cut into pieces
4 cups water
2 cups uncooked white rice
4 cups water
1 ¼ cups green onions, chopped
1 cup chopped onion
½ cup minced celery
1 red bell pepper, chopped
1 cup chopped fresh parsley
2 tablespoons finely chopped cilantro
1 teaspoon minced garlic
4 teaspoons salt
2 ½ teaspoons cayenne pepper
1 ½ teaspoons ground black pepper
½ teaspoon red pepper flakes
4 feet 1 1/2 inch diameter hog casings

Steps:

  • Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
  • Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
  • Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
  • While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
  • Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 188 calories, Carbohydrate 20 g, Cholesterol 63.8 mg, Fat 6.6 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 2.4 g, Sodium 550.9 mg, Sugar 1 g

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