Recipe for Cajun Boudin

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Yield:

1 servings

Ingredients:

Amount	Ingredient
5 lb	Pork butt or shoulder
3 lb	Pork liver
2 x	Finely chopped onions
4 bn	Scallions, finely chopped
2 x	Handfuls chopped parsley
1 cup	Chopped celery, (optional)
4 tsp	Cayenne, (I used lots, lots more)
	Salt, black pepper to taste, (again, I use lots)

Instructions:

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.

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