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| 5 x ca. 450 g | Pork butt or shoulder |
| 3 x ca. 450 g | Pork liver |
| 2 | onions Finely chopped |
| 4 Bund | Scallions finely chopped |
| 2 | Handfuls chopped parsley |
| 1 Tasse | Chopped celery; (optional) |
| 4 Teelöffel | Cayenne; (I used lots, lots more) |
| | Salt; black pepper to taste, (again, I use lots) |
| | Garlic powder; optional, (I like garlic, but forgo it in boudin) |
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Boil meat about 2 hours, until it falls apart. Prepare the rice. Grind everything but the rice and seasonings, then add the rice and seasonings, adding enought broth left over from boiling the meat to make the stuffing moist. Stuff into boiled and rinsed and drained casings.
I talked this out of Ellis Cormier, the Boudin King of Jennings, La, a few years ago while working on a documentary project. My batches have gotten great reviews from expatriate Cajuns.
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