Let’s be serious for just one second. Cajun Boudin reigns as the King of all Cajun dishes. It’s eaten for breakfast, lunch, or dinner. It’s at crawfish boils and weddings. You can find it as a snack or as a full blown entree.
Cajun Boudin can be eaten in a sausage casing, smoked, on a burger bun, stuffed in a pistolette/green bell pepper, or deep fried with a crunchy outer coating. There is no other Cajun dish quite like this one and if you ask any Cajun they’ll most certainly agree!! It’s down right delicious.
In todays recipe I’ll show you how I make Fried Boudin Balls. This is one of the easiest ways to enjoy boudin and quite honestly one of my favorites too. Enjoy the video and let me know if you have any question!!
A few things that might be helpful when making this recipe
- 17″ Lodge Cast Iron Skillet
- Slow Cooker/Instant Pot
- Kitchen Aid Mixer
- Kitchen Aid Grinder Attachment (optional)
- Thermapen MK4
- Wire Cooling Rack
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Cajun Boudin Balls
- 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.
- Place balls in freezer friendly container and freeze for later.
- Place on a wire rack and bake for 30-40 minutes in a preheated oven set at 375F. Enjoy
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