Recipe courtesy of Bourree

Smoked Shrimp Boudin

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  • Level: Advanced
  • Total: 3 hr 50 min
  • Active: 1 hr 15 min
  • Yield: about 15 sausages
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5 onions, julienned

1 cup (2 sticks) unsalted butter 

5 pounds small (90/110 count) Gulf shrimp 

7 tablespoons salt

4 tablespoons ground black pepper 

3 tablespoons cayenne pepper

10 bay leaves 

2 sprigs fresh sage 

1/2 bunch fresh thyme 

1 gallon crab stock 

One 3-ounce packet crab boil seasoning, such as Zatarain's

3 tablespoons MSG

2 quarts Louisiana popcorn rice 

1 bunch green onions, chopped 

1 bunch fresh parsley, chopped 

15 feet hog casing (29- to 32-millimeter diameter) 


Special equipment:
cheesecloth; kitchen twine; a sausage stuffer; a smoker
  1. Cook the onions in the butter in a large rondeau, skillet or Dutch oven over very low heat, stirring occasionally, until caramelized, about 45 minutes. Add the shrimp, 3 tablespoons of the salt, 2 tablespoons of the black pepper and 1 tablespoon of the cayenne. Cook until the shrimp are pink and fully cooked, about 10 more minutes. Turn off the heat and set aside.
  2. Wrap the bay leaves, sage and thyme in a cheesecloth and tie with twine. Add the sachet to a large stockpot or Dutch oven along with the crab stock, crab boil seasoning, MSG and the remaining 4 tablespoons salt, 2 tablespoons pepper and 2 tablespoons cayenne. Bring to a boil, add the rice and stir once. Lower the temperature to medium low, cover the pot and cook until the rice is done, 15 to 20 minutes.  
  3. In a large bowl, mix the cooked rice together with the reserved shrimp mixture and the green onions and parsley. Let cool briefly. While still warm, pipe the mixture into the hog casing with a sausage stuffer and twist into 6-inch sausages.
  4. Prepare a smoker for smoking at about 200 degrees F. Smoke the sausages until the internal temperature has reached 155 degrees F, 1 hour to 1 hour 30 minutes. Serve immediately.