Smoked Boudin
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I am excited to share my smoked boudin recipe with you!
This stuff nearly blew my socks clean off.. I think if my shoes had not been tied real tight it probably would have;-)
At any rate.. I have always eaten Cajun boudin (pronounced boo-dan) either boiled or slightly pan seared but smoking it just adds a whole new dimension.
Smoked Boudin
Here in Oklahoma, we are extremely fortunate that our local Walmart grocery stores have been carrying boudin in the meat section of the store. You have to look for it and if you can't find it just ask the “meat person” and if you are really lucky, they will know what you are talking about and direct you right to it.
You can also find this in almost any Cajun grocer in your area. Spend a few minutes calling around and I feel certain you can find some close by.
Boudin is basically rice and pork with some other spices and flavors added in. It is better than any sausage you ever eat and up until recently I had never eaten it smoked.
Boudin is often placed in a little water and heated up that way or thrown on the grill – that is how you heat it up quick. As with all things smoked, it requires patience, but you soon learn that the wait is worth it.
Smoke goes with boudin much like it goes with ribs. After experiencing it that way you don't want to eat it any other way.
After you have found and purchased some boudin, prepare it by opening the package and brushing a little EVOO (extra virgin olive oil) onto each one. If you want to live on the wild side you can sprinkle on a little rub. I usually don't add anything to it, but you can certainly give it a little flavor kick if you want to.
Get the smoker going and once it is perking along at about 225 degrees F, place the boudin directly on the grate and close the lid.
For best results, use a medium to heavy smoke like pecan or oak. I have also used fruit woods such as apple and cherry with great results.
About once every hour, brush on some fresh EVOO and close the lid again.
After about 3 hours the boudin can be removed from the smoker and served. Some like to eat it with crackers, others make sandwiches out of it..
Me.. I like to just eat it like a banana, skin and all.
When I was living in Louisiana many years ago, I had a boudin burger and it was simply delicious. Now, mind you, it was not smoked, so my idea of delicious was based on a much lower bar than it is now.
I have included my recipe for the burger using smoked boudin below. I think this is going to make your tastebuds VERY happy!!
Smoked Boudin Burger Recipe
Ingredients:
- Large Hamburger buns
- 3-4 links of boudin
- Flour
- salad items like lettuce, tomato, onion, cheese
- condiments like ketchup, mustard, mayo, Tabasco, whatever
Directions:
- Extract smoked boudin from the casing and form into a large patty. Roll patty in flour and fry until golden brown.
- Toast inside of buns lightly just before patties are done frying.
- Place fried boudin patty on bun and add lettuce, tomato, mayo, onions, whatever you like on your burger.
- Enjoy with home cut fries and a tall glass of sweet iced tea.
- You will love this and you better make extra 'cause all of those folks who said it did not sound good will take a bite and then want their own sandwich.
- Do yourselves a favor and try this. You can give me a real manly hug later for turning you on to another one of life's good things;-)
I didn’t see where you said what type of wood you used to smoke the boudin.
Mark,I have updated this recipe to include the type of smoke that I recommend for smoking boudin.
I’m very interested in learning more about boudin sausage. I’ve never tried it, but a friend of mine, Paul Newsom said it was the best . Unfortunately Paul passed several years ago and I still haven’t tried it. Anyway, I purchased a package of the Cajun, and eager to try it !
Rusty, we love boudin and became acquainted with it while I was in Louisiana on some contract work several years ago. It’s super easy to smoke.. just maintain 225°F (107°C) in your smoker, lay the boudin on the grate and check it at the 2 hour mark. If your smoker tends to run hot, you can check it before that. The skin should be crisp, if you squeeze it, it should feel soft inside..
I have it on my smoker right now. I was going to throw it in the grill when I found this. I have been following Jeff for years. It should be done at noon.
Going to try this at Christmas. I ate Smoked Boudin at Thanksgiving it was delicious. I’m going to smoke when I do my turkey.
We have a local BBQ place called Carters BBQ in Longview Texas. They have sold smoked Boudain for years now and its one of my favorites. They sell everything they pull from the smoker every single day. The Boudain and Sausage plate is my favorite.
Just came across your SMOKED BOUDIN recipe. going to try it will be the50 things i have tryed. They have all been good.
Hello Jeff, Just wanted to say thank you for all of the information. Between the RUB and the SAUCE, I cant remember ever eating so good, then you throw all the recipes in there, man you just cant beat it. I missed out on the texas rub recipe someway,sure would like to try it. Got a question for you, I got some rabbits & was wondering if you had any tips for smoking them, either whole or cut up. I really think that would be some good stuff, maybe like your campfire chiken recipe. Just wondering, anyway ,hope your having a good day..
I don’t know if you’ve realized this since posting but Tulsa has an actual cajun meat market franchise from a little Louisiana town called Maurice. Hebert’s meat market is legit for sure. All kinds of boudin and what nots.
http://www.hebertsmeats.com/
I lived in South Louisiana ( Oilfield Trash guy ) for 8 years and really enjoyed boudin. My local Wal-Mart store in Farmers Branch also carries probably the same boudin as you have. Looking forward to trying it.
Jeff, I recently added some Bourbon-Pecan coffee beans from Cafe Brazil ( local restaurant) in a foil bowl and placed on pecan wood charcoal. I do believe the babyback ribs were even better than usual.
Tom
Tom, You’re going to love it I am sure. The smoke does something to boudin that makes it even more amazing. It also makes the skin crispy so that you can eat the whole thing without peeling it. Let me know what you think once you’ve tried it.