Pork Boudin Dinner Recipe

Prepare rice for boudin

Rinse 1 cup uncooked rice until water runs clear. In a small pot combine rinsed rice and 2 cups chicken broth. Bring to a boil, reduce heat to low, cover and simmer 15–20 minutes until liquid is absorbed and rice is tender. Fluff with a fork and let cool slightly.

Cook meats

In a large skillet or Dutch oven over medium-high heat, add 2 tablespoons vegetable oil. Season pork shoulder cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brown pork cubes in batches until well-seared (3–4 minutes per side). Remove browned pork to a plate. Quickly sear pork liver pieces 1–2 minutes per side until browned but not overcooked; remove and let cool slightly.

Sauté vegetables

Reduce heat to medium. In the same pot add chopped onion, green pepper and celery. Sauté 5–7 minutes until softened and translucent. Add minced garlic and cook 1 minute more.

Combine and simmer

Return seared pork and liver to the pot with the sautéed vegetables. Add cooked rice, 2 tablespoons Cajun seasoning, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, chopped parsley and 1 tablespoon hot sauce (if using). Add 1/4 to 1/2 cup water or chicken broth only if the mixture seems dry. Stir to combine, cover and simmer on low 10 minutes to let flavors meld.

Finish boudin

Remove from heat. Transfer mixture to a food processor or use a bench scraper and chopping technique to grind/coarsely chop to your desired texture (traditional boudin is fairly fine but still a bit chunky). Taste and adjust seasoning with more Cajun seasoning, salt or hot sauce.

Optional stuffing or shaping

If stuffing into casings: chill mixture until slightly firm, then spoon into sausage casings using a funnel or stuffer and tie off into 4–6 links with twine. If not using casings: shape into patties or scoop into balls for frying or baking. To serve warm, simmer links in a low oven (325°F / 160°C) 15–20 minutes or pan-fry patties/balls in a little oil until browned and heated through.

Rinse 2 cups rice under cold water until runoff is mostly clear. Combine in a medium pot with 4 cups water and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes. Fluff with a fork and stir in 1 tablespoon butter if desired.

In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add 1/4 cup chopped onion and 1 minced garlic clove; sauté until soft, about 3–4 minutes. Add 2 cups drained canned beans and 1/4 cup chicken broth or water if needed. Stir in 1/2 teaspoon Cajun seasoning, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently 8–10 minutes until heated through and slightly thickened. Mash a few beans against the side of the pan to thicken if desired. Taste and adjust seasoning.

Place 6 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber and 1/4 cup thinly sliced red onion. Drizzle 1/2 cup Italian dressing over the salad and toss gently to combine. Serve immediately so greens remain crisp.

Warm rolls in a 350°F (175°C) oven for 5–7 minutes until heated through. Serve with softened butter.