Boudin Recipe – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole Cuisine

Ingredients

• 2 1/2 lbs Pork Butt
• 1/2 lb Fresh Pork liver (not frozen), rinsed
• 1 Medium Onion, chopped
• 3 Garlic Cloves, chopped
• 2 Bay Leaves
• 1 Bundle of Fresh Thyme, tied
• Water to cover by 2 inches
• Kosher Salt and Black Pepper
• 1 tsp Cayenne, or to taste
• 6 Cups cooked Cajun Grain Brown Jasmine Rice
• 1 Cup Green Onions, thinly sliced
• 1 Cup Italian Parsley, finely chopped