Although Boudin isn’t uniquely Cajun (or Creole), if you say boudin I automatically think of Cajun food which is actually boudin blanc..the white (no blood) sausage of Louisiana that consists of pork, rice and seasonings. I realize there are other variations but it’s the boudin I have known.
The beauty of boudin in Louisiana is that other then the basic equation of pork rice, and seasonings, the recipe used by every butcher shop and town store is probably slightly different with more distinct differences noticeable as you go from region to region. You can hop over to wikipedia for a general breakdown of boudin types.
Today we are going to review Bodin’s Hot Boudin – hot meaning spice of course. This is a fairly well known boudin and it can be purchased frozen from several sites online including Cajun Grocer, one of my favorite online stores.
This is a pre-cooked product so you are just heating it through (to at least 160 degrees of course). I steamed 3 links in about a 1/4 cup of water with the lid on and then added a little olive oil to make the skin crispy but pliable. Once it was done I split the first link open..
And as you can see, rice, pork, and seasonings. This particular brand had nice flavor and good heat. I always find the frozen boudin products to be a little gummy but what are you going to do except enjoy it or get down to Cajun country for a boudin run? (And I feel one of those runs coming on soon!).
Overall, this is a good product with nice flavor and decent heat and I would buy it again.
Ingredients: Cooked rice, pork meat, water, dried onion, salt, brown kwik, dried parsley, dried green onion, flavoring, spices.