Pepper Jack Boudin Recipe
cajun seasoned pork, rice, pepper jack
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Boudin Filling
Casings / Serving
Method
Boudin Filling
- 1
Cook rice
Rinse 1 cup long-grain rice under cold water until water runs clear. In a medium saucepan bring 2 cups chicken stock to a boil, add 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.
- 2
Braise pork
While rice cooks, cut pork shoulder into 2-inch pieces. In a heavy skillet or Dutch oven heat 1 tablespoon vegetable oil over medium-high heat. Season pork lightly with 1/2 tsp salt and 1/4 tsp cajun seasoning. Brown pork pieces on all sides, about 6–8 minutes total. Add 1/2 cup water or chicken stock, reduce heat to low, cover and simmer until very tender, about 45 minutes. Alternatively roast at 325°F (160°C) covered in oven until fork-tender. Reserve braising liquid.
- 3
Sauté vegetables
In a large skillet melt 2 tablespoons butter over medium heat. Add chopped onion, green and red bell peppers and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- 4
Shred pork
Transfer the braised pork to a cutting board or bowl and use two forks to shred into small pieces. If any large chunks of fat remain, trim them out. Chop shredded pork finely to create a cohesive filling. Reserve 2–3 tablespoons of braising liquid.
- 5
Combine filling
Add the shredded pork to the skillet with the sautéed vegetables. Stir in the cooked rice, 1.5 cups shredded pepper jack cheese, 2 teaspoons cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon white pepper, remaining 1/2 teaspoon salt (adjust to taste), 1 teaspoon hot sauce (optional) and 2 tablespoons chopped parsley. If mixture seems dry, add 1–3 tablespoons of the reserved braising liquid to moisten. Cook over medium-low, stirring, until cheese melts and mixture is cohesive, about 3–5 minutes. Taste and adjust seasoning.
Casings / Serving
- 6
- 7
Fill casings or ramekins
If using casings: use a sausage stuffer or piping bag fitted with a wide tip to fill casings with the warm boudin mixture, taking care not to overstuff (leave a little room to tie ends). Twist into 4–6 inch links. If using ramekins: spoon the mixture into prepared ramekins, pressing lightly to remove air pockets and mounding to the top.
- 8
Finish (optional bake or steam)
To meld flavors and firm the filling: place filled links on a baking sheet and bake at 350°F (175°C) for 12–15 minutes, or place ramekins on a baking sheet and bake 12–15 minutes until heated through and cheese is bubbly. Alternatively, steam casings in a covered pot with a small amount of water for 8–10 minutes to heat through without browning.
- 9
