Description
Fresh USDA pork meat mixed with "The Cajun Three" (onions, celery, and bell peppers) seasoned with a little extra spice and cooked tender. We then separate the cooked meat from the broth and the cooked pork is coarse ground and mixed with the cooked rice and broth, making sure the mixture is perfect every time. It is stuffed into a sausage casing and vacuum packed ready for you to heat and serve. Most Cajuns like to eat boudin anytime, breakfast, dinner, or supper.
Unit Size: 1lb (3 Links)
Ingredients: Pork, Cooked Rice, Water, Pork Liver, Onions, Salt, Bell Pepper, Celery, Red Pepper, Paprika, Green Onions, Cajun-Creole, Seasoning (salt, cayenne pepper, black pepper, garlic, onion, celery, and other spices), Parsley, Flavorings, in a Pork Casing.
COOKING INSTRUCTIONS: FOR ALL METHODS BELOW, OBTAIN AT LEAST 160 DEGREES BEFORE EATING!
Microwave: Wrap one link in a damp paper towel. Heat for one minute on high or to the desired heat level.
Steam: Fill the pot with enough water to cover the bottom (about half an inch). Heat on high until steam forms. Lower temperature and place boudin in pot. Cover and heat for 2 minutes or until warm. Do not submerge boudin in water.
BBQ Pit: Roll link with foil and heat on pit. Or, place boudin directly on grill and cook until outer casing is crisp.
Oven or skillet: Heat slowly until skin becomes crisp
Louisiana Favorites
Boudin FAQ
Quick answers for shoppers: what it is, how it’s made, cooking & storage tips, and where to buy—Creole.net ships nationwide.
›What is Louisiana boudin?
›How is boudin made?
›How do I cook boudin at home?
Preferred methods:
- Oven: 350–375°F until hot (about 10–20 minutes; turn once).
- Grill: Medium heat; turn often to avoid split casings.
- Air Fryer: ~350°F; check at 8–12 minutes.
- Steam/Poach: Gentle heat—avoid a hard boil.
›Can I eat the casing?
›Is boudin pre-cooked?
›How do I store and thaw it?
›Is boudin gluten-free?
›Where can I buy authentic Louisiana boudin online?
3 Reviews
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I grew up in LA but have lived in Minnesota for the last 40+ years
I grew up in LA but have lived in Minnesota for the last 40+ years. I can get my crawfish here with adding a good addition of slap your Mamma's seasoning, but I cannot get boudin. I pay $40+ to have it shipped from you. If that doesn't say it's that good.....
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I like Comeaux's Boudin, however it had shrunk so much when it was done cooking
I like Comeaux's Boudin, however it had shrunk so much when it was done cooking. A little on the dry side, not mushy but crumbly, the taste was good. I prefer cooking in the Ninja Toaster Oven, grilled perfectly.
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One of the "Best" Spicy boudin you can retrieve outside of Louisiana
One of the "Best" Spicy boudin you can retrieve outside of Louisiana.
How ‘bout addin’ a little lagniappe to your order?
Add Boudin
Add Sausage
Add Andouille
Add Tasso
Add Some Spice
Add Some Sauce
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