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How to cook boudin

The History, Traditions, and Recipes of Boudin

Boudin sausage is a delicacy that hails from Louisiana. Some people might think of it as an acquired taste, but the flavors are worth the effort!

What is Boudin?

Boudin is a type of sausage made from ground pork and rice. It is usually boiled or steamed and then dried or smoked. Boudin is popular in Louisiana, where it is often served as a appetizer or as part of a larger meal.

Types of Boudin

There are many different types of boudin, but the most common ones are Louisiana, Cajun and Creole boudin.

Louisiana boudin is a type of sausage that is made in Louisiana. It is typically made from ground pork and rice, and it has a smooth texture.

Cajun boudin is a type of sausage that originates from Louisiana and Texas. It is typically made from ground pork and alligator meat, and it has a rougher texture.

Creole boudin is a type of sausage you can find in Louisiana and other parts of the South. It is typically made from ground beef and rice, and it has a chewy texture.

The History of the Boudin sausage

The sausage was likely created in the early 1800s, but its precise origins are unknown. The most popular theory suggests that the sausage was invented by a French immigrant named Antoine Boudin. He supposedly created his sausage while working as a butcher in New Orleans.

The sausage has a rich history and is very popular in Louisiana. It is often served at Creole restaurants, catered events, and as part of Creole cuisine. It is also famous for its unique flavor and texture.

What are the Different Types of Boudin?

There are many types of boudin, each with its own distinct flavor and ingredients. Some of the most popular varieties include:

1) Boudin blanc – white boudin made with rice flour, salt, and water
2) Boudin noir – black boudin made with rice flour, salt, and pig’s blood
3) Boudin rouge – red boudin made with rice flour, salt, and chicken or duck liver oil
4) Boudin saumon – salmon boudin made with rice flour, salt, and salmon roe
5) Boudin aux poireaux – vegetable boudin made with rice flour, onion powder, celery seed, garlic powder, parsley flakes, salt, and water
6) Boudin jambon – ham/bacon wrapped boudin made with pork loins or round steak that is stuffed with bread crumbs then dipped in egg wash then rolled in seasoned bread crumbs

Where does Boudin Come From?

Boudin is a type of sausage commonly made from pork and rice. It is often simmered in water, vinegar, and spices before it is smoked or boiled. Boudin can also be made with other meats like beef, chicken, or turkey. It is most commonly found in Louisiana, but it is also popular in other parts of the United States and internationally.

How to Cook Raw Boudin in the Oven

It is typically boiled in water or broth until it is very firm and then cut into small pieces. It can be served hot or cold and is commonly eaten on its own or as part of a meal. The sausage can be cooked in the oven or stovetop and takes about 30 minutes to make.

Crawfish Boudin Dips

Crawfish Boudin Dips are a Louisiana favorite. They are simple, fast, and easy to make. Crawfish boudin dip is a perfect appetizer or snack for any party.


1 pound crawfish tails, cleaned and cooked
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 teaspoon cayenne pepper
½ teaspoon salt
Dash of black pepper
¼ cup all-purpose flour
1 cup milk
2 tablespoons green onions, chopped

How to prepare:

1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and cook until the onions are softened, about 5 minutes.
2. Add the crawfish tails and cayenne pepper, salt, and black pepper. Cook for 2 minutes more.
3. Add the flour and cook for 1 minute more. Stir in the milk and bring to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
4. Stir in the green onions and serve hot.

Boudin Egg Rolls

The dough for the boudin egg rolls is usually made with flour, salt, and baking powder. These rolls are then deep-fried until they are golden brown.

Here is our recipe:


-1 pound boudin sausage
-1/2 cup water
-1/4 cup vegetable oil
-1/2 cup all-purpose flour
-1 teaspoon salt
-1/2 teaspoon baking powder
-2 cups ice water
-8 oz. wrapper dough, such as wonton or egg roll wrapper
-3 tablespoons vegetable oil, divided
-1 large onion, chopped
-3 cloves garlic, minced
-2 green onions, sliced diagonally (optional)

How to prepare:

1. Preheat the oven to 350°F.
2. In a large pot, cook the boudin sausage over medium heat until it is no longer pink. Drain the sausage and set it aside.
3. In the same pot, bring the water to a boil. Add the sausage and let it simmer for 5 minutes.
4. In a small bowl, combine the flour, salt, and baking powder. Add this mixture to the sausage and stir well to combine. Cook for 2 minutes more.
5. Remove from heat and let cool slightly.
6. To make the egg rolls, place a wrapper in a bowl of water for 5 seconds to soften. Remove and place on a dry surface.
7. Brush one side of each wrapper with 1 tablespoon of oil and top with 1/4 cup of boudin mixture (about 28 grams). Roll up the wrapper jelly-roll style and cut into 4 equal pieces. Repeat with the remaining wrappers and filling.
8. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the egg roll pieces and cook until golden brown, about 8 minutes per side.
9. Serve the egg rolls with the boudin mixture and green onion, if desired.

Crawfish Boudin

Crawfish Boudin is a Louisiana Creole dish made from crawfish and bacon. It is traditionally served over rice, but can also be served over pasta or potatoes.


1-2 lbs. of crawfish (fresh or frozen)
3 slices of bacon, diced
1 onion, diced
Add 1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeno, seeded and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Add 2 cloves garlic, minced
2 cups chicken broth
2 tablespoons tomato paste
3 tablespoons chopped parsley leaves

How to prepare:

In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate. Add the onion, bell peppers, and jalapeno to the skillet and cook until translucent. Season with salt and black pepper. Add the crawfish and cook for 2 minutes per side or until cooked through. In a small bowl, whisk together the olive oil, garlic, chicken broth, tomato paste, and parsley. Pour the mixture into the skillet and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes or until heated through.


Boudin is a beloved dish in Louisiana and throughout the Deep South. It’s made from ground beef, rice, seasonings, and egg that are all mixed together and then formed into small balls or links. These Links of Love (as they’re sometimes called) can be cooked in a variety of ways, but usually they’re simmered in water or gravy until they are soft and juicy. We have explored the history and traditions of Boudin sausages as well as give you some recipes to get you started. Soak up the deliciousness of Louisiana cuisine today with our guide to Boudin!