Fan Favorite Recipes | "if it's not Jerry Lee's It's not Boudin"

Mike Spears

Black Eyed Pea Jambalaya

1 pound Jerry Lee's Andouille

1/2 pound Jerry Lee's Tasso

2 tablespoons butter

1 bag seasoning blend

1 teaspoon minced garlic

2 15 ounce cans black eyed peas

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/8 teaspoon white pepper

1 teaspoon Tony Chachere's

1 can Rotel tomatoes

3 cups white rice (6 cups cooked)

Melt butter and brown andouille and Tasso. Stir in everything but the rice and simmer for 30 minutes. Add cooked rice and simmer for an additional 10 minutes.

Nicole Efferson Mayers

Stuffed Boudin Jalapeños

‎About 12 jalapeño peppers cut in half, deseeded

2 links Jerry Lee's Boudin

4oz. Cream cheese


heat cream cheese in microwave

add boudin(out of casing) mix

stuff jalapeño peppers with mixture

wrap with bacon and secure with tooth pick

bake in oven on cookie sheet @ 375 degrees until brown (about an hour)

DeVonna Ponthieu


5 lbs Jerry Lee's Boudin 

1 pkg Louisiana fish fry

1-1/2 cup milk

1 egg

Make batter with 1-1/2 cup milk and egg mixed together. next take casing off boudin and put in bowl. using hand or medium scoop, bake boudin balls. roll in fish fry, then put in egg/milk batter, then roll back in fish fry again. Drop in hot oil (375 degrees) till crust turns golden brown. Remove and drain on paper towel. these are a hit whereever i go!!

Farrell Fabre/Chris Davis 

Coonass Egg Rolls

Egg Roll Wraps 

Jerry Lee's Boudin 

Fill the wraps with loose Boudin and roll them like a burrito. Close on both ends and deep fry. They are the best!

© Ryan Borill 2017