Description
A Certified Cajun original. Premium cuts of pork, pork livers, house-made Louisiana rice, and our special proprietary blend of herbs and spices. Cooked and smoked to perfection. Tastes great off the grill.
Unit Size: 1lb (3 Links)
Ingredients: Pork, Rice, Water, Pork Livers, Applesauce (Apples and Water), Salt, Dehydrated Chopped Onion, Kitchen Bouquet (Caramel Color, Water, Vegetable Base [Water, Carrots, Celery, Cabbage, Onion, Parsley, Turnips, Parsnips], Less than 2% of Spices, Salt, Sodium Benzoate as a Preservative), Nova guard LM 100, Sodium Diacetate, Nicin, Rosemary Extract, Triglyceride [Carrier], Sodium Chloride [Carrier], Dehydrated Parsley, Paprika, Dehydrated Green Onion Tops, Granulated Garlic, Dehydrated Green Bell Pepper, Dehydrated Celery.
Cooking Directions:
Microwave: Wrap one link in a damp paper towel. Heat for one minute on high or to the desired heat level.
Steam: Fill a pot with enough water to cover the bottom (about half an inch). Heat on high until steam forms. Lower the temperature and place the boudin in a pot. Cover and heat for 2 minutes or until warm. Do not submerge boudin in water.
BBQ Pit: Roll the link with foil and heat on the pit. Or, place boudin directly on the grill and cook until the outer casing is crisp.
Oven or skillet: Heat slowly until skin becomes crisp.
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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?
2 Reviews
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Order arrived perfectly packaged and frozen
Order arrived perfectly packaged and frozen. This one caught my eye as I was transferring over to the freezer. It was a snow day here in Colorado but the beautiful color on the boudin gave confidence the oven would suffice today. It did not disappoint. Can’t wait for the snow to clear and fire up the smoker for the rest.
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This is a delicious Boudin
This is a delicious Boudin. It's great on the grill, or place a pound of it on top of your Jambalaya when finishing the rice in a Dutch Oven.
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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