Andouille and Boudin Sausage
Although there are other less common cajun recipes, the sausages from Cajun Louisiana and east Texas generally break down into two main categories: Andouille and Boudin.
Andouille can be eaten as a meal itself, but is usually found as a flavorful addition in other main course recipes.
Boudin is a popular "eat it as is" sausage, but is also sometimes incorporated into other dishes.
Like so many Cajun-style dishes, andouille was probably first brought to the U.S. by the French speaking Acadians who settled in Louisiana.
There are many local variants, but as a general rule, this style of Cajun sausage is a coarsely ground (or chopped), highly spiced, and heavily smoked pork sausage.
Andouille is an important ingredient in many common Cajun recipes. Its smoky flavor can be found in jambalaya, etouffee, and gumbo, and you can't make good red beans and rice without it.
If you would like some other ideas for ways to use homemade andouille sausage here is a great collection of
Rice Recipes (click here)
that you can spice up with Cajun flavor.
Also of French origin, boudin sausage is found throughout Cajun Louisiana and parts of east Texas. There are 2 main varieties: Boudin blanc and boudin noir.
Cajun boudin blanc is usually made from a pudding-like mixture of seasoned ground pork and rice stuffed into hog casings, and is normally the variety described simply as "boudin" by the Cajun people.
Boudin noir (sometimes called "boudin rouge") is also a pork and rice sausage, but has a significant amount of pork blood added to the recipe mixture, causing it to be much darker in color.
As is so often the case with regional recipes, there are many variations on both kinds of boudin. Some is smoked, some is made as a fresh sausage. There are even recipes for seafood boudin (usually made with crayfish).
Lake Charles Andouille
Cajun Andouille Sausage Recipe
Cajun Boudin Recipe #1
How to Make Boudin
Le Boudin Recipe
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