Boudin
Boudin — a name that comes from an Anglo-Saxon word meaning "sausage" — was first recorded in ancient Greece by a cook named Aphtonite. A variation of it was mentioned in Homer's Odyssey as a stomach filled with blood and fat roasted over a fire.
Thousands of years later in another part of the world a little girl in Lake Charles, Louisiana was introduced to it in a gas station where they were selling Boudin Balls. It was love at first bite!
After eating hundreds of pounds of Boudin Sausage and no longer living in Louisiana I decided that I needed to make my own so I could make my own Boudin Balls!
Boudin
2 TBS butter
1 green pepper, chopped
1 onion, chopped
4 celery stocks, chopped
7 garlic cloves, minced
3 pounds ground game, venison, elk, bear or antipole will work
1 cup of Roux (see below methods to make at home)
2 quarts of stock
2 TBS paprika
1 TBS cayenne (use less if you don't like a lot of heat like 1tsp, if you like a lot of heat you can go up to 2 TBS)
1 TBS Thyme
1 TBS oregano
1 TBS celery seed
1 tsp salt
1 TBS pepper
3 TBS fresh parsley, chopped
4 cups cooked rice
In a large stock pot melt butter and add peppers, onions and celery. Cook until onions begin to turn translucent then add the ground meat. Once the ground meat is cooked add the roux and stir until all incorporated. Add the stock, paprika, cayenne, thyme, oregano, celery seed, salt and pepper. Let simmer for 1-4 hours stirring occasionally. Add parsley right before serving and serve over cooked rice.
