Boudin

My boudin .

Ingredients: 4 lb pork butt, 1 large onion, two entire pods of garlic, ½ red bell pepper, two stalks celery chopped up, 3 bay leaves, 1 container chicken livers, 6 bunches green onion, 2 cups pepper jack cheese, Paul prudhomme spices to taste, salt cayenne hot sauce to taste 8 cups cooked white rice and two tablespoons parsley.

I purée the the liver till it’s like blood and add that and my chopped celery, onion, and red pepper and sautéed till it’s done. I chop my pork up real fine which the pork is cooked with onion , garlic and bay leaves for several hours till very done. Reserve the broth to make a tight moist mixture. Add the liver vegetable mixture to the fine chopped pork. Then the rice and spices and chopped green onion. The green onion is not cooked. Then add the grated cheese and stir till it’s all mixed up good. Then stuff your casings and smoke low over a water pan. Paint the outsides of the links with melted butter to keep the casings moist. The cheese I threw in was just for kicks . I’ve had the pepper jack boudin balls at Billy’s in Scott LA and the two flavors go well together in my opinion. I purée the the liver till it’s like blood and add that and my chopped celery, onion, and red pepper and sautéed till it’s done. I chop my pork up real fine which the pork is cooked with onion , garlic and bay leaves for several hours till very done. Reserve the broth to make a tight moist mixture. Add the liver vegetable mixture to the fine chopped pork. Then the rice and spices and chopped green onion. The green onion is not cooked. Then add the grated cheese and stir till it’s all mixed up good. Then stuff your casings and smoke low over a water pan. Paint the outsides of the links with melted butter to keep the casings moist. The cheese I threw in was just for kicks . I’ve had the pepper jack boudin balls at Billy’s in Scott LA and the two flavors go well together in my opinion.

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