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Cajun Boudin Balls

A perfect food for any occasion, seriously!!
Prep Time1 hr 20 mins
Cook Time9 hrs
Total Time10 hrs 20 mins
Servings: 16 people
Calories: 384kcal


  • 5 lbs Boneless Pork Shoulder
  • 1 lb Chicken Liver soaked for 2 hours in cool water then diced
  • 23 oz onion diced
  • 14 oz green bell pepper diced
  • 13 oz celery diced
  • 3 oz garlic minced
  • 11 oz green onions separate tops and bottoms and chopped
  • .5 oz dried parsley or 30 grams of fresh flat leaf parsley chopped
  • 6-9 cups Chicken Stock just enough to cover the ingredients
  • 1 tbsp kosher Salt
  • 1 tbsp Black Pepper
  • 1 tbsp Creole Seasoning
  • 1 tbsp Cayenne optional if you want it spicy
  • 2 tsp liquid smoke optional
  • 12 cups cooked white rice you might not need it all but it's better to have a little extra


  • Season the pork shoulder with Creole seasoning, sear all sides in a hot cast iron skillet with a little oil. Once seared place the shoulder in a slow cooker or a medium size pot.
  • In the same skillet sauté the onions, green onion bottoms, bell peppers, and celery. Add a 1/2 teaspoon of salt to help draw out some moisture and cook till soft. Add the garlic and 1/2 the chopped green onion tops. Cook for a few minutes more.
  • Add the diced chicken liver to the vegetables and cook a few minutes more. Once finished remove from heat and add to the crock pot that the pork shoulder is in.
  • Add enough chicken stock to cover the ingredients by 1 inch, then add your seasonings. Let it cook on low covered for 5-9 hours till your pork is falling apart tender.
  • Once it has finished cooking, separate the liquid from the meat and veggies. Either run the meat mixture through a grinder on a 6mm plate or you can shred it all together in your kitchen aid stand mixer with a paddle attachment. Regardless if you grind or mix the mixture, be sure it's all broken up fairly evenly.
  • In a large bowl add your processed meat mixture, the rest of your sliced green onions, all the parsley, and cooked rice (I like a 50/50 mix of rice and meat)
  • Add 1/2 cup at a time of reserved pork broth till the mixture begins to come together and starts to get sticky. I usually add between 3 and 3.5 cups of liquid but every batch is different. Taste for any seasoning adjustment. You might need a little salt at this step..
  • Take 1/3 cup of boudin mixture and roll into a tight ball. Dredge it through some AP flour and dunk it into a whisked egg mixture. Finally roll it in some Panko Bread crumbs and set to the side. Fry the balls in 350f oil till golden brown on the outside.

To Freeze

  • Place balls in freezer friendly container and freeze for later.

To Reheat

  • Place on a wire rack and bake for 30-40 minutes in a preheated oven set at 375F. Enjoy