BOUDIN (pronounced boo-dan)
Boudin is a king dish. Boudin is the perfect dish that is served for breakfast, brunch, dinner, supper, and grab and go snacks!
1 pound boneless pork shoulder, cut into 1-inch cubes, ¼ pound pork liver, cut into 1-inch cubes, 1 jalapeno, leave in the seeds and chop, 2 celery stalks, chopped, 2 bay leaves, 2 tablespoons green bell pepper, 1 small white onion, chopped, 4 green onions, chopped, 6 garlic cloves, coarsely chopped, 1/2 cup fresh flat-leaf parsley, chopped, 4 tablespoons Cajun seasoning salt, 1 tablespoon freshly ground black pepper, ½ tablespoon freshly ground white pepper, 2 teaspoons cayenne pepper, ½ teaspoon chili powder, 2 teaspoons dried thyme, 2 cups cooked rice, 2 cups peanut oil, for frying
In a gallon storage bag combine the pork shoulder, liver, vegetables, and dry seasonings. Refrigerate for at least 3 hours. Remove from the refrigerator and dump into a large heavy pot, add water. Water should be approximately 1 – 2 inches over the meat. Bring to a boil, reduce the heat to a simmer cover the pot and cook until the meat is tender. This takes process takes about 2 hours. Remove the pot from the stove and strain, reserving the cooking liquid. Allow the meat mixture to cool. Chop up finely. Place the meat into a large bowl. Add the rice, parsley, and green onions. Mix well, the secret to this step is to use a wooden spoon. Add the rest of the ingredients, continue to mix well. Add approximately 3 cups of the reserved cooking liquid. Mash and stir vigorously until the mixture sticks together when pressed with the back of the spoon, adding more cooking liquid as necessary. Place the breadcrumbs into a shallow dish. The boudin will look pretty wet, don’t worry the rice is going to absorb a lot of the liquid. Form the meat mixture into golf-ball-sized rounds, roll in the panko, place on a baking sheet, and set aside. Refrigerate for at least 30 minutes before frying, this step helps to ensure the balls do not fall apart. Pour about 2-inches of oil into a Dutch oven or skillet. Heat oil on high to 375degrees. Add the balls to the hot oil, do not crowd. Fry until golden brown this step takes about 3-5 minutes. Remove from the fryer and transfer to a paper-towel-lined baking sheet to drain. Serve with Creole mustard