Pepper Jack Boudin Recipe
cajun seasoned pork, rice, pepper jack
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Ingredients
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Boudin Filling
Casings / Finishing (optional)
Method
Boudin Filling
- 1
Cook the rice
Rinse 1 cup long-grain rice under cold water until water runs clear. In a small pot, combine rinsed rice and 2 cups water or low-sodium chicken broth. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 15 minutes or until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork and set aside to cool slightly.
- 2
Brown and simmer the pork
Cut pork shoulder into 1- to 1.5-inch cubes. Heat 1 tablespoon vegetable oil in a 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 per batch. Transfer browned pork to the pot, add 1/2 cup water, cover, and lower heat to medium-low; simmer until pork is fork-tender, about 25-30 minutes. Alternatively, braise in a 350°F (175°C) oven covered for 1 hour. When done, remove pork and reserve 1/4 cup cooking liquid.
- 3
- 4
Shred the pork
Place the cooked pork on a cutting board and shred finely using two forks or pulse briefly in a food processor (2-3 quick pulses) to achieve a coarse grind. Avoid over-processing to keep texture.
- 5
Combine filling ingredients
Return shredded pork to the skillet with the sautéed vegetables. Stir in the cooked rice, 1.5 cups shredded pepper jack cheese, reserved 1/4 cup cooking liquid, 1/2 cup whole milk, 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook over low heat, stirring frequently, until cheese melts and mixture is cohesive, 3-5 minutes. Taste and adjust seasoning (add more Cajun seasoning or cayenne for heat). Stir in 2 tablespoons chopped fresh parsley if using. Remove from heat and let cool until warm but easy to handle, about 15 minutes.
Stuffing and Finishing (optional)
- 6
Prepare casings (if using)
If using natural hog casings, rinse them thoroughly under cold water and soak in warm water for at least 30 minutes, then flush the inside with water. Fit a sausage stuffer or an attachment to a stand mixer and thread the casing onto the funnel, leaving a 6-inch tail.
- 7
Stuff the boudin
Load cooled filling into the stuffer hopper and push the filling into the casing, filling gently to avoid air pockets. Fill the casing to a firm but pliable level (not overstuffed). Twist into 4- to 6-inch links or leave as one long coil. If you prefer no casing, skip to shaping and cooking below.
- 8
Cook links or shape loose boudin
To poach links: bring a large pot of water to 170-180°F (just below simmer). Gently add links and poach for 20-25 minutes until heated through. To pan-sear for a crispy exterior: heat 1 tablespoon butter and 1 tablespoon oil in a skillet over medium heat. Add links and brown on all sides, about 6-8 minutes, turning carefully. For loose boudin (no casing), form portions (3-4 oz each) and pan-fry in the same butter/oil mixture until golden, 3-4 minutes per side, or bake at 375°F (190°C) for 12-15 minutes until heated through and slightly crisp.
- 9
Finish and serve
If desired, briefly broil poached links for 1-2 minutes to develop color. Serve hot with lemon wedges and extra Cajun seasoning on the side. Boudin keeps in the refrigerator for up to 3 days or freezes well for up to 3 months.