Smoked Boudin

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Hello friends and welcome to this fine June 2009 edition of the smoking meat newsletter! I have been doing lots of experimentation with different meats and products so as to come up with some new things to share and this month I am going to share my smoked boudin recipe.

This stuff nearly blew my socks clean off.. I think if my shoes had not been tied real tight it probably would have;-)

At any rate.. I have always eaten Cajun boudin (pronounced boo-dan) either boiled or slightly pan seared but smoking it just adds a whole new dimension.

Here in a bit, I am going to share this lovely treat, how to smoke it and where to order it if you aren't lucky enough to be able to find it locally.

Just for a second I want to mention as always that we are solely supported by the products that we sell and by the donations that come in. A few dollars here and a few dollars there is what pays the bills and for that I am thankful to all of you.

Smoked Boudin

Now here in Tulsa we are extremely fortunate or at least I seem to think so.. our local walmart grocery has been carrying boudin in the meat section of the store. You have to look for it and if you can't find it just ask the “meat person” and if you are really lucky, they will know what you are talking about and direct you right to it.

Boudin is basically rice and pork with some other spices and flavors added in. It is better than any sausage you ever eat and up until recently I had never eaten it smoked.

Boudin is usually placed in just a little water and heated up that way or thrown on the grill – that is how you heat it up quick. As with all things smoked, it requires patience but you soon learn that the wait is worth it.

Smoke goes with boudin much like it goes with ribs.. after experiencing it that way you just don't want to eat it any other way.

Assuming you have found some boudin and purchased some.. prepare it by opening the package and brushing on a little EVOO (extra virgin olive oil) onto each one. If you want to live on the wild side you can sprinkle on a little rub. I usually don't add anything to the kind I buy.

Get the smoker going and once it is perking along at about 225 degrees F, place the boudin
directly on the grate and close the lid.

About once every hour, brush on some fresh EVOO and close the lid again.

After about 3 hours the boudin can be removed from the smoker and served. Some like to eat it
with crackers, others make sandwiches out of it..

Me.. I like to just eat it like a banana.. skin and all.

When I was in Louisiana, I had a boudin burger and it was simply delicious. Now, mind you it was not smoked so my idea of delicious was based on a much lower bar than it is now.

I have included my recipe for the burger using smoked boudin below.. this is guaranteed to
make you happy.. VERY happy!!

Smoked Boudin Burger Recipe


  • Large Hamburger buns
  • 3-4 links of boudin
  • Flour
  • salad items like lettuce, tomato, onion, cheese
  • condiments like ketchup, mustard, mayo, Tabasco, whatever


  1. Extract smoked boudin from the casing and form into a large patty. Roll patty in flour and fry until golden brown.
  2. Toast inside of buns lightly just before patties are done frying.
  3. Place fried boudin patty on bun and add lettuce, tomato, mayo, onions, whatever you like on your burger.
  4. Enjoy with home cut fries and a tall glass of sweet iced tea.
  5. You will love this and you better make extra 'cause all of those folks who said it did not sound good will take a bite and then want their own sandwich.
  6. Do yourselves a favor and try this.. you can give me a real manly hug later for turning you on to another one of life's good things;-)
  7. Note: In the event that you cannot find boudin anywhere in your area, you can order it online from the Cajun Grocer.
  8. Be sure to tell them that Jeff from sent you their way.

Competition BBQ Secrets Revealed – Ordering Info

Remember that Competition BBQ Secrets book that I offered in late November of 2008, the response was amazing and many of you sent emails thanking me. Since then, I have had quite a few requests asking for the information to order the e-book so here it is again for anyone who is interested..

Competition BBQ Secrets Revealed

The book has a ton of great info on smoking meat and we get a little cut from it as well..

My Recipes

As always, I offer my rub recipe and my sauce recipe at a price that helps us pay the bills and affords you the ability to wow all of your friends and family with a couple of the best recipes you can find anywhere. I am a little prejudiced cause I engineered these myself over the course of about 6 years but since then I have had thousands of folks tell me that they have not tasted better rub or sauce anywhere.

I am not going to rant on and on about it.. here is a couple of recent testimonies from folks just like yourself who decided to take the chance and were very glad they did!

I bought your rub/sauce recipes and really like the rub. I used it on back ribs, brisket and some sausage, and a tritip yesterday every thing came out wonderful!

I threw away all my other books and cut outs from different magazines and only follow your website now. The course was great and I purchased the rub & sauce recipe. Use the rub already and loved it

I purchased your rib and sauce recipes, and brother I have to tell you–one taste and I could instantly tell I was working with something on a completely different level from anything I had ever used. It's like a savory symphony playing on your tongue, it must have taken tons of experiments to perfect. My kids like it so much, they even steal some from my ziploc and eat it plain!

Folks, I don't pay for these testimonies.. they speak for themselves. Furthermore, it supports the site and I have a feeling that yours just might be the next testimony I get!

My very own rub recipe and sauce recipe.. $18.95 and in the words of so many… worth EVERY penny.

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  1. I’m very interested in learning more about boudin sausage. I’ve never tried it, but a friend of mine, Paul Newsom said it was the best . Unfortunately Paul passed several years ago and I still haven’t tried it. Anyway, I purchased a package of the Cajun, and eager to try it !

    1. Rusty, we love boudin and became acquainted with it while I was in Louisiana on some contract work several years ago. It’s super easy to smoke.. just maintain 225°F (107°C) in your smoker, lay the boudin on the grate and check it at the 2 hour mark. If your smoker tends to run hot, you can check it before that. The skin should be crisp, if you squeeze it, it should feel soft inside..

  2. I have it on my smoker right now. I was going to throw it in the grill when I found this. I have been following Jeff for years. It should be done at noon.

  3. Going to try this at Christmas. I ate Smoked Boudin at Thanksgiving it was delicious. I’m going to smoke when I do my turkey.

  4. We have a local BBQ place called Carters BBQ in Longview Texas. They have sold smoked Boudain for years now and its one of my favorites. They sell everything they pull from the smoker every single day. The Boudain and Sausage plate is my favorite.

  5. Just came across your SMOKED BOUDIN recipe. going to try it will be the50 things i have tryed. They have all been good.

  6. Hello Jeff, Just wanted to say thank you for all of the information. Between the RUB and the SAUCE, I cant remember ever eating so good, then you throw all the recipes in there, man you just cant beat it. I missed out on the texas rub recipe someway,sure would like to try it. Got a question for you, I got some rabbits & was wondering if you had any tips for smoking them, either whole or cut up. I really think that would be some good stuff, maybe like your campfire chiken recipe. Just wondering, anyway ,hope your having a good day..

  7. I don’t know if you’ve realized this since posting but Tulsa has an actual cajun meat market franchise from a little Louisiana town called Maurice. Hebert’s meat market is legit for sure. All kinds of boudin and what nots.

  8. I lived in South Louisiana ( Oilfield Trash guy ) for 8 years and really enjoyed boudin.  My local Wal-Mart store in Farmers Branch also carries probably the same boudin as you have.  Looking forward to trying it.

    Jeff, I recently added some Bourbon-Pecan coffee beans from Cafe Brazil ( local restaurant) in a foil bowl and placed on pecan wood charcoal. I do believe the babyback ribs were even better than usual.


    1. Tom, You’re going to love it I am sure. The smoke does something to boudin that makes it even more amazing. It also makes the skin crispy so that you can eat the whole thing without peeling it. Let me know what you think once you’ve tried it.