john besh boudin recipe Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and
April 16, 2012 Danno 9 Comments by | From Homemade Boudin | I did a bit of a Louisiana Charcuterie tour on my last trip to Louisiana with Boudin, Andouille and
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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
- Hog Casings (if using)
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