Pepper Jack Boudin Recipe

Cook the rice

Rinse the rice under cold water until water runs clear. In a small saucepan, bring 2 cups chicken stock (or water) to a boil, add a pinch of salt, then stir in the rice. Reduce heat to low, cover, and simmer 15–18 minutes until tender and liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Brown the pork

Pat pork chunks dry and season lightly with 1/4 tsp salt and a few grinds of pepper. Heat 1 tbsp oil in a large heavy skillet or Dutch oven over medium-high heat. Add pork in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total. Transfer browned pork to a plate.

Sauté the aromatics

Reduce heat to medium and add 2 tbsp butter to the same pot. Add diced onion, green pepper, and celery (the ‘holy trinity’) and sauté until softened, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Simmer and shred

Return the browned pork to the pot with the vegetables. Add Cajun seasoning, smoked paprika, dried thyme, cayenne, remaining 3/4 tsp salt, 1/2 tsp black pepper, Worcestershire sauce, and hot sauce if using. Add 1/4 cup water (or a splash of stock), cover, and reduce heat to low. Simmer gently 12–15 minutes to let flavors meld and finish cooking the pork. Remove pork to a cutting board and shred with two forks or use a hand mixer/food processor pulse briefly (1–2 quick pulses) to achieve a coarse, crumbly texture. Return shredded pork to the pot.

Combine with rice and cheese

Add the cooked, fluffed rice to the shredded pork and vegetables. Fold gently to combine. Stir in 1 to 1 1/2 cups shredded pepper jack cheese while the mixture is hot so it melts and binds the filling. Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed. Stir in sliced green onions and chopped parsley.

Cool the filling

Allow the filling to cool slightly (10–15 minutes) before stuffing into casings or forming into patties/balls. Cooling helps the mixture bind better and prevents casing damage if stuffing.

Prepare casings (if using)

If stuffing, follow package instructions for soaked natural hog casings: rinse thoroughly, run water through them, and keep them in a bowl of warm water until ready to use.

Stuff the boudin

Fit a sausage stuffer or large piping tip onto a stand mixer or hand stuffer and slide prepared casing onto the tube. Fill the hopper with cooled filling and gently fill casings, avoiding overfilling. Twist into 4–6 inch links. Prick any air pockets with a pin.

Cook the links

Gently poach stuffed links in simmering (not boiling) water for 10–12 minutes to heat through and set. Alternatively, steam for 12–15 minutes. Remove and let rest 5 minutes.

Finish (pan-sear or bake)

To create a browned exterior, heat 1 tsp oil and 1 tbsp butter in a skillet over medium-high heat. Add links and sear, turning, until browned on all sides, 2–3 minutes per side. Or brush links with oil and bake at 400°F (200°C) for 10–12 minutes until lightly browned.

Alternative: No-casing option

If not using casings, form the filling into small patties, balls, or shape into a loaf in a baking dish. Bake at 375°F (190°C) for 18–22 minutes until heated through and cheese is melty. You can also pan-fry patties 3–4 minutes per side until golden.

Serve

Serve pepper jack boudin hot with extra hot sauce, mustard, or pickles on the side. Garnish with extra sliced green onions and parsley. Store leftovers covered in the refrigerator up to 3–4 days.