|4 to 5 lbs
||peeled and headed
shrimp (if you can get them, 90-100 count shrimp are
good, if not larger shrimp work just as well but they
||raw long grain rice|
||crab, shrimp, or chicken stock|
|2 tbl||salt, total
|1 tbl + 1 tsp||freshly ground
black pepper, total
|1 3 oz bag
green and white parts, sliced into ⅛" pieces
|1 bunch||parsley, chopped
||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 2 hours. Take the boudin out of the smoker and eat it now or place them without touching on wax paper on a tray. Put the tray in the freezer until the links are frozen solid. Put the frozen links in a zip top bag and back in the freezer. They heat well in a frying pan with about ¼" of water (over medium heat until the water evaporates, then low for a few minutes), in a steamer, over very low heat in a frying pan, or slowly in a microwave.