Hazel's Cajun Boudin
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Meat grinder
- Sausage stuffer
- Pan
- Steamer basket
- Rice cooker
- Butcher's twine
Ingredients
- 22 pounds Boston butt, cubed
- 7 pounds pork liver
- 2 pounds green onions
- 2 pounds parsley
- 1 pound salt
- 3 tbsps cayenne pepper
- 2 tbsps black pepper
- 12 pounds cooked rice
- 10 pounds water
- 2 cups pimentos, chopped
- 32-35mm hog casing for 50 pounds of meat, approximately 133 feet
