Try this Cajun Boudin recipe, or contribute your own.
Suggest a better descriptionBoil 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. Posted to bbq-digest by Gary Wiviott
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Serving Size: 1 Serving (4016g) | ||
Recipe Makes: 1 | ||
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Calories: 6312 | ||
Calories from Fat: 3048 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 338.7g | 452 % | |
Saturated Fat 116.1g | 581 % | |
Monounsaturated Fat 126.6g | ||
Polyunsanturated Fat 52.3g | ||
Cholesterol 5451.6mg | 1677 % | |
Sodium 2793.7mg | 96 % | |
Potassium 12659.5mg | 333 % | |
Total Carbohydrate 91.7g | 27 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 70.9g | ||
Protein 693.6g | 991 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6312
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