These are too good! My hubby finished an entire tray!

Boudin is a beloved sausage from Louisiana, a staple in Cajun cuisine that combines pork, rice, and spices into a flavorful and satisfying dish. Making boudin at home allows you to control the ingredients and customize the flavors to your liking. Smoking the boudin adds a rich, smoky depth that elevates this classic dish. Whether you’re a fan of Cajun food or simply looking to try something new, smoked homemade boudin is a rewarding culinary project.

Smoked boudin pairs beautifully with a variety of sides. Consider serving it with a tangy coleslaw to balance the richness of the sausage, or a simple green salad with a vinaigrette. For a more traditional Cajun meal, accompany the boudin with red beans and rice or a side of cornbread. A cold beer or a glass of iced tea makes for a refreshing beverage to enjoy alongside this hearty dish.

Smoked Homemade Boudin

Servings: 4-6 servings

Ingredients

1 pound pork shoulder, cut into chunks
1/2 pound pork liver, cut into chunks
1 cup uncooked long-grain rice
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
4 cups chicken broth
Natural sausage casings

Directions

1. In a large pot, combine the pork shoulder, pork liver, onion, bell pepper, celery, and garlic. Add the chicken broth and bring to a boil.

2. Reduce the heat and simmer for about 1 hour, or until the meat is tender.

3. Remove the meat and vegetables from the pot, reserving the cooking liquid.

4. Cook the rice in the reserved cooking liquid according to the package instructions.

5. In a large bowl, combine the cooked meat, vegetables, and rice. Add the cayenne pepper, paprika, salt, black pepper, thyme, and oregano. Mix well.

6. Stuff the mixture into sausage casings, twisting the casings to form links.

7. Preheat your smoker to 225°F (107°C).

8. Place the boudin links in the smoker and smoke for about 1.5 to 2 hours, or until the sausages are fully cooked and have absorbed a smoky flavor.

9. Remove from the smoker and let rest for a few minutes before serving.

Variations & Tips

For a spicier boudin, increase the amount of cayenne pepper or add some chopped jalapeños to the mixture. If you prefer a milder flavor, reduce the spices to taste. You can also experiment with different types of wood chips in your smoker, such as applewood or hickory, to impart different smoky flavors. For a gluten-free version, ensure that the sausage casings and all other ingredients are certified gluten-free.