Smoked, Shrimp Boudin


Fresh boudin is so good and packaged boudin is just passable.  Most boudin is made with pork and pork liver, but this is different.  It's a seafood boudin made with shrimp.  Finally, it's smoked to add even more flavor.

4 to 5 lbs
peeled and headed shrimp (if you can get them 90-100 count fresh shrimp are good, if not larger shrimp work just as well but they cost more)
3
onions, chopped
4 cups
raw long grain rice
gal
crab, shrimp, or chicken stock
1 stick
butter
2 tbl salt, total
1 tbl + 1 tsp freshly ground black pepper, total
1 3 oz bag
crab boil seasoning
1 bunch
green onions, green and white parts, sliced into ⅛" pieces
1 bunch parsley, chopped
32-35 mm
natural hog casings

Cook the onions in the butter in a Dutch oven over low heat, stirring occasionally, until they are caramelized, about 15 to 20 minutes.  Add the shrimp, 1 tbl of the salt, and 1 tbl of the black pepper. Cook until the shrimp are pink and completely cooked, about 3 to 5 more minutes. Turn off the heat and let the shrimp and onion mixture cool.  When the shrimp and onion mixture has cooled, run the shrimp and onions through a meat grinder with the coarsest grind you have.  Set this aside.

In a second pot, add the stock, crab boil seasoning, 1 tbl salt, and 1 tsp pepper. Bring to a boil, add the rice and stir well. Lower the temperature to low, cover the pot and cook until the rice is done, stirring occasionally, 15 to 20 minutes.  Let cool to room temperature.   

In a large bowl, mix the cooked rice together with the reserved shrimp mixture and the green onions and parsley.  Stuff this into the casings using a sausage stuffer.  Do not use the blade in meat-grinder when stuffing as it grinds the rice into mush.

Heat your smoker to 200 F. Smoke the sausages using a mild wood like pecan, apple, or other fruitwood for an hour to an hour and 30 minutes until the internal temperature has reached 155 F.

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