Tried my hand at boudin again. Seen a youtube video on making it (Louisianan sausage makers), they gave the ingredients but did not give the amounts. Search here on the forum and came up with one that was real close to what they had and have made it one time.
http://forum.bradleysmoker.com/index.php?topic=26528.msg317392#msg317392Recipe I use this time:
2 pounds pork shoulder, cut into 1-inch pieces
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper
2 stalk of celery, diced
1 medium red onion, chopped
4 cloves garlic, minced
1 bell pepper, seeds and stem removed, chopped
1/2 pound chicken livers
2 cups cooked rice
1 TSP dried thyme
1 TSP dried oregano
1 TSP paprika
2 green onions, chopped (green part only)
1/2 cup parsley, finely chopped
1/2 tsp black pepper
1 TBS salt
And then followed the general instructions on Boudin.
Everything mixed up.

Final product.

Some notes about it.
Salt, need to double it next time (if not a little more)
Should have add jalapeno (wife talked me out of adding)
Add more crushed red pepper for heat.
If using chicken livers again, double.
But overall, it turned out good.
bons temps rouler