Not really. I grew up just outside Baton Rouge and really missed boudin when I moved to IL for work. This recipe is just a mixture of many recipes I have seen online over the years and adjusted to my taste. Like most recipes in Louisiana for Jambalaya, Gumbo, Dirty rice, Etouffee, etc. it is just a guide. Cajuns were very poor people who lived off the land and ate what they could kill or catch in the swamps. They often stretched the recipes with rice. The most important part is taste before you stuff into casings and adjust seasoning as rice is bland and it will take a lot of seasoning.
Grill, broil, or poach and serve with crackers, mustard, hot sauce and spicy pickles.
Also try making some boudin [censored]. Roll some of the filling into [censored] about the size of an egg. Dip in egg wash, roll in panko (or cracker crumbs), and deep fry.