What can I say about boudin? First, it is pronounced, “boo dan.” Just think of it as a rice dressing made with pork, rice and spices that are then normally stuffed into a casing much like a sausage. Then it is poached and served hot in the casing.

This is a boudin recipe but without the casing. Here, we will do the exact same thing but roll it into balls and fry them. Traditionally, boudin is made with long grain white rice but today I am using HINODE Jasmine Rice for a tasty twist. There is also a recipe for a dipping sauce dip at the end. They complement each other very well. I also should tell you that this recipe is for a LOT of boudin balls. Normally I would say that if you didn’t want to have as much you could cut the recipe in half. The only problem with that scenario is that it’s difficult to find a one-pound pork shoulder and a ¼ lb container of pork liver. I just make the whole thing and freeze what I don’t use until I want to do it again. When that time comes, most of the work is already done.

One last thing…I like to make the boudin and the sauce the day before and let them sit in the fridge overnight. That way the flavors have time to become friends and hang out together. The next day, it’s just a matter of coating and frying them.

Ingredients:

 

Meat Preparation:

• 2 pounds of Pork Shoulder (cut into small chunks)
• ½ pound Pork Liver (cut into small pieces)
• 1 small Onion (cut in half)
• 1 small Celery Stalk
• 1 Garlic Clove
• ½ teaspoon of Black Pepper
• 1 teaspoon of Kosher Salt
• 1 Bay Leaf
• ½ teaspoon of Thyme
• Water to cover by 2 inches 

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Put the pork shoulder in a frying pan and slightly brown it on a low fire. It may take a few minutes for the water from the pork to cook out of the pan then the pork will brown. Remove the meat with a slotted spoon and set aside. Keep the browned bits in the frying pan, which will be used later in the boudin preparation. Put the pork and all of the other ingredients into a pot.

 

Cover with enough water to be about 2 inches above all of the ingredients. Cook uncovered on a low fire until the meat begins to fall apart. This will take about an hour and a half to two hours. Skim any fat that comes to the top and put it in the frying pan you have on the side. Once the meat is falling apart, strain the ingredients and save the liquid. Remove the bay leaf and celery and throw them away.

 

Boudin Preparation:

• 5 cups of cooked HINODE Jasmine Rice
• Water (enough to cook the rice)
• 1 Onion (small dice)
• ¼ cup of Green Bell Pepper (small dice)
• ½ cup of Italian Parsley (finely chopped)
• 1 cup of Green Onion Tops (small dice)
• 4 teaspoons of Flashover Creole Seasoning (or your favorite Creole Seasoning)
• 1 teaspoon of Cayenne Pepper

Cook the HINODE Jasmine Rice as per the instructions to give you five cups of finished cooked rice and let it cool.

Take the bell pepper, onion, half of the parsley, half of the green onion tops and 2 teaspoons of Flashover Creole Seasoning and put them into the frying pan you used previously with some of the pork fat that you skimmed (if there is not enough, use a couple of tablespoons of bacon fat). Render the vegetables down until the onions are translucent. Take your time with them. You want to scrape as much of the browned bits from the bottom of the pan and incorporate them into the wilted veggies. Now mix that in with the meat. If you are using a grinder, run it through with a ¼ inch die. If not, use a food processor. Just use the “Pulse” setting until it is chopped fine but not to a mush or paste.  If you have neither, use a knife and cup it up really small.

 

Once it is mixed and ground, put the meat into a bowl. Add the other half of the parsley, green onion tops, the cayenne pepper and the last 2 teaspoons of the Flashover Creole Seasoning into the bowl. Mix it well. Now add the rice. Pour in some of the reserved liquid and mix until it becomes moist…probably about a cup and a half. It will look very moist but the rice will absorb the fluid. Mix it gently. Don’t mash it up. Let it come to room temperature, cover and put it in the fridge. You can get away with it being in there for a couple of hours but I like to leave it overnight.

 

 

Boudin Balls Preparation:

Ingredients:

• 2 cups of All Purpose Flour (seasoned with a tablespoon of Flashover Creole Seasoning (or your favorite Creole Seasoning)
• 4 Eggs (beaten with ½ cup of water)
• 2 cups of Panko Breadcrumbs
• Peanut Oil 

Mix the Creole Seasoning in a bowl with the flour. In another bowl, mix the eggs and water. In a third bowl, place the panko breadcrumbs. Put a deep pot on the stove with enough peanut oil in it to be about three inches deep. You want it to cover the balls when cooking. Heat it to 375 degrees.

 

Start to roll the boudin into balls. I usually make them about the size of big jawbreakers. When you have a bunch ready, one at a time, dip them into the flour to coat, then the egg wash to coat followed by the panko…you guessed it…to coat. Now put them into the oil and cook until golden brown. Remove to paper towels and sprinkle a little Creole Seasoning on them while they are still hot. Do a few at a time. Don’t overcrowd the pot. Prepare as many as you will need and you can freeze the rest. There will be a lot so be generous with your portions. If you are tempted to taste one while the others are cooking, go ahead. No one will know.

Makes between 40-50 Boudin Balls 

BAYOU BENGAL SAUCE

Ingredients:

• 1 cup of Hellman’s Mayonnaise
• 1 tablespoon of Prepared Horseradish
• ¼ cup Zatarain’s Creole Mustard
• 1 teaspoon of Flashover Creole Seasoning
• ½ teaspoon of Light Brown Sugar
• 1 tablespoon of Ketchup
• Couple of drops of Tabasco Sauce
• ½ teaspoon Worcestershire Sauce
• 1 teaspoon of Lemon Juice
• ¼ teaspoon of Garlic Powder
• ¼ cup of Zing Zang Bloody Mary Mix
• ¼ teaspoon of Chipotle Chili Pepper Powder 

Mix it all together and keep it in the fridge overnight. Use it as a dip for the Boudin Balls.