Cajun Boudin Recipe

• 5 lb Pork butt or possibly shoulder
• 3 lb Pork liver
• 2 x Finely minced onions
• 4 bn Scallions, finely minced
• 2 x Handfuls minced parsley
• 1 c. Minced celery, (optional)
• 4 tsp Cayenne, (I used lots, lots more) Salt, black pepper to taste, (again, I use lots) Garlic pwdr, optional, (I like garlic, but forgo it in boudin)

1. Boil meat about 2 hrs, till it falls apart.
2. Prepare the rice.
3. Grind everything but the rice and seasonings, then add in the rice and seasonings, adding enought broth left over from boiling the meat to make the stuffing moist.
4. Stuff into boiled and rinsed and liquid removed casings.
5. I talked this out of Ellis Cormier, the Boudin King of Jennings, LA, a few years ago while working on a documentary project.
6. My batches have gotten great reviews from expatriate Cajuns.

shoulder, onions, scallions, parsley, celery, cayenne

Taken from cookeatshare.com/recipes/cajun-boudin-97286 (may not work)