Even though I left my corporate job and started small businesses, I chose to spend my weekends on self-care and doing favorite stuff.. Mostly, I prefer to cook my favorite dishes, watching Netflix and rest. As a result, my weekends often involve so much trial and error in the kitchen. I enjoy experimenting with various recipes and savoring the results.
Since many of you often ask about my favorite dishes and recipes, I am planning to share one of mine. While jambalaya holds a special place in my heart among all the Cajun dishes, boudin is my ultimate favorite. It is also a very good source of iron and protein. The most important thing is it is very easy to cook and tastes like heaven.
If you are also a Cajun dish lover like me, this recipe will make your weekend special. Let’s see how to cook boudin sausage in my ways!
Boudin: Spiced Perfection
During my childhood, I was always excited to try boudin because of its cylindrical shape and spiced taste. I never had boudin in slices or pieces. As a child, I always preferred to eat it from its original shape and fill the little tummy. She had a variety of recipes for each food item.
Unlike other sausages, boudin has differences in ingredients, texture, flavor and even preparation. It can look similar to the pork sausage but is filled with much more than pork. It contains pork meat, liver, and often cooked rice. The seasoning is making it more spicy like bell pepper, onions, vegetables and herbs.
Usually, I have it as my Sunday breakfast or will serve it with my very favorite jambalaya as a meal.
How to Cook Boudin in Different Ways
The highlight of boudin is it can be cooked in diverse ways, each offering a burst of spicy flavors. I always try different methods to try new tastes. It can be cooked by steam, fried in a pan or air fry, baked or cooked in an oven, and poached. You know I like to cheat on my diet on my weekends. So my personal favorite is pan-fried boudin because I love spicy, crispy food on the outside and soft inside. It is quicker to prepare than other recipes. Recently, I’ve also started cooking it in the air fryer or microwave to reduce oil consumption.
Let us check the different ways to cook boudin.
Boudin in Your Steamer Pot – How to Steam Boudin?
I always think that steamed foods are very much underrated. The steamed boudin can give you the best juicy and tender texture. As I prepare my pot, I add enough water and boil it. The boiling water is the sign to set the steamer basket and arrange the boudin sausages in it, mindful not to overcrowd them. It takes 10 to 15 minutes to get steamed properly. If you have heat settings in the pot, heat it for 3 minutes and then change it to the warm settings. Remember to serve it as soon as possible with heat.
3-Minute Microwave Boudin
I started trying this recipe during my working days and I have found that surprisingly effective for its speed and simplicity. For this, you just need to put it in the microwave and cover it with aluminum foil to avoid splatter. Heat it for 3 minutes, and your boudin is ready with crispy outside and hot and spicy outside.
Oven Baked Boudin – How Do I Cook Boudin in Oven
One of my friends recently asked me, “how long do you cook boudin in the oven?”. Oven baking may take 20 minutes. For this place the boudin into the oven and place a lightly oiled cookie sheet over it. Baking boudin was a bit tricky the first time I tried. I thought it would be easy to get a nice crispy outside and juicy inside. But I made a mistake by setting the oven too high, which ended up burning the outside and leaving the inside undercooked.
Real Taste of Boudin from Poaching
If you are a lover of the authentic taste of Cajun foods, you can try this method using Cajun seasonings or just salt and pepper as per your taste. For this, prepare water with the seasonings and make the water boil. After this, place it in the water and remember to dip it in the water totally. Cook the boudin for 10 to 15 minutes in low flame. Be careful and do not re-boil the water again; it may lose the flavor of it. Before cutting or serving it, try to cool it down and remove the water.
How Do I Cook Boudin On The Stove Top? – Pan Frying Boudin or Air Fryer
Here comes my favorite method, frying boudin. For this I usually use olive oil to cook. Put a pan on the stove and pour a little oil to heat. Place the boudin and cook on medium heat. You can find the color change to golden brown and crispy, this will be the time to take it from the stove. Using paper towels will be helpful to remove the excess oil and serve.
Even though frying in a pan is my favorite, you can try healthy methods by using an air fryer and grilling. I know you may ask how long do I cook boudin in the air fryer, Just air fry it for 9-12 minutes at 400 degrees, flipping halfway.
How to Cook Frozen Boudin in an Air Fryer?
If you have frozen Boudin in your refrigerator, you can air fry them like I do. To cook it, start by preheating your air fryer to 375°F (190°C). Take the frozen boudin out of the package and separate the links if needed. Place the boudin in a single layer in the air fryer basket, making sure they aren’t touching. Cook for 12-15 minutes, flipping them halfway through. Check to make sure they’re cooked through, with an internal temperature of at least 160°F (71°C). Once done, let them rest for a couple of minutes before serving.
My Top Favorite Servings – What Goes Good With Boudin?
If you ask me again, “what do you eat with boudin or what to serve with boudin?” My answer will be the same. I mostly like to serve it with jambalaya and have tried various other servings as well. I like to share my most successful and favorite serving ideas with you.
On its own, boudin can be enjoyed by eating directly or having it as breakfast.
With crackers or bread: The very tasty option is to serve boudin with crackers or crusty French bread to complement its flavors and textures.
With mustard: Spicy or Creole mustard is a common condiment to serve alongside boudin. It adds a tangy kick that complements the savory flavors of the dish.
As a side dish: Other than jambalaya, it can also be served alongside other Cajun dishes like gumbo that add a unique twist to the meal.
Presenting Boudin is an Art
Presenting the food is an art. Most of the time, I prefer to not take effort on it. But I am forced to do such art while guests arrive. I can share my easy and super cool tricks with you.
I usually peel the skin of the boudin and show the tender juicy part of it. I can sprinkle the chopped green onion to look more green and fresh. Alongside, I offer a spicy mustard or hot sauce for dipping, adding a kick that enhances the flavors. To complement the dish, I arrange crackers or crusty French bread around the boudin, inviting guests to enjoy it as a casual, flavorful snack. It’s a dish that always sparks conversation and brings a taste of Cajun tradition to any gathering.
Best Way to Heat Up Boudin
I am a lover of batch cooking and boudin is king in this. You can have it with any type of meal. I usually cook more boudin on my weekends and fill my tummy. The leftovers will be kept in the refrigerator and reheated.
Reheating boudin is really a task until you get the trick. It is very soft and chances of getting burnt are very high. So I usually use the oven to warm up the boudin. Roll it with an aluminum foil and it is the most important step. Many of you are not using foil to reheat, this causes the food to dry more. Foil can act as efficient heat conduction and give you a fresh feel. Now put it inside the oven and reheat at low temperature.
If you don’t have an oven and you cook boudin by steaming, use a boiling method. Put the boudin in boiling water and let it warm up for 5 minutes and drain.
How to Eat Boudin?
Unlike the French boudin, Cajun boudin is finger good to have. So you can prefer any type of eating style. To save time and make a meal faster, I used to have fried boudin directly with some salads and smoothies. As you know I prefer boudin without cutting it or using it as a side dish for jambalaya, so this is my most used eating method.
But my sister is a die hard fan of other combinations like stuffed boudin in bread and roll ups. She uses it for sandwiches or crackers also. Boudin is very flexible to any meal or snack. One of my aunts made spicy pickles from it and kept it for months.
Can You Eat the Skin on Boudin?
Yes, of course, you can eat the skin of boudin. Some people do not eat the peel due to its thickness, which makes it very hard to chew. When it comes to cooking, it’s completely your choice whether to leave it or not.
If you do not like the chewy part like my sister, I will share one of the best ideas for having it. For this, take one boudin and cut at one end. Now, you can squeeze the fillings into your mouth and leave the peel.
PS: If you’re really tired and want some rest. Just take your phone and login your Chef plate account and place your order! Enjoy Your Food!
