Hymel’s Kajun Kitchen recipes
* 1 yellow onion
* 2 stalks of celery
* 1-bell pepper
* 1/2 cup jalapeño diced
* 3 Tbsp of minced garlic
* 2 lbs Pork or Deer meat cubed
* 8oz of chicken livers
* 1 1/2 tablespoons salt
* 1 1/2 tablepoons Cajun seasoning
* 1 1/2 tablespoons cayenne pepper
* 1 1/2 tablespoons black pepper
* 3 cups of cold water
* Cook all together 2hr, after strain and keep liquid.
Once boudin is cooking then add these ingredients all together with the boudin in the pot is was cooked in.
* Add 1/2 cup green onion chopped
* Add 1/2 cup parsley chopped
* 2 cups of rice and 3 cups of water to cook the rice
Instructions on stuffing boudin
If you don’t have a grinder chop up meat with knife until pork is shredded. If you have a grinder follow next steps.
* Grind with meat grinder add liquid back to mix until it gets a little moist.
* Clean off casing in cold water until all salt is off the casings and water is clear.
* Put casing on stuffing attachment of the grinder and begin to stuff the casing with the boudin mix as you run it through the grinder.
* After boudin is stuffed put on the smoked for 30mins at 300 degrees or if not smoking cook until casings are tender.
