Pepper Jack Boudin Recipe

Cook the rice

Rinse 1 cup long grain white rice under cold water until water runs clear. In a small saucepan combine the rinsed rice and 1.25 cups chicken stock. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook until tender about 15 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Brown and simmer the pork

While rice cooks, heat 1 tablespoon vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Season 1.5 lbs trimmed pork shoulder with 1 tsp kosher salt and 1/2 tsp black pepper. Sear pork pieces in batches until well browned on all sides, about 6–8 minutes per batch. Transfer browned pork to a plate.

Sauté the aromatics

Reduce heat to medium and add 2 tablespoons butter to the same pot. Add 1 cup finely diced yellow onion, 3/4 cup finely diced celery, and 1/2 cup finely diced green bell pepper (the Cajun holy trinity). Cook, stirring, until softened and translucent, 6–8 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Simmer to tenderize

Return browned pork to the pot with the aromatics. Add 2 tablespoons Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1 tsp hot sauce, and 1/4 tsp filé powder if using. Pour in any remaining chicken stock (if not used for rice) or add an extra 1/2 cup water so there is about 1/2 cup liquid in the pot. Bring to a gentle simmer, cover partially, and cook until pork is fork-tender, 30–40 minutes. (Alternatively, transfer to a 325°F / 165°C oven covered and roast until tender.)

Shred the pork

When pork is tender, remove to a cutting board and shred finely with two forks or chop very finely with a knife. Return shredded pork to the pot with the softened vegetables and any accumulated juices.

Combine rice, cheese, and seasonings

Stir the cooked, fluffed rice into the pork and vegetable mixture. Add 1 1/2 cups shredded pepper jack cheese while the mixture is hot so it melts into the filling. Adjust seasoning with additional kosher salt to taste and more Cajun seasoning or hot sauce if desired. Cook over low heat, stirring, until mixture is thick and cohesive, 3–5 minutes. If mixture seems dry, add 1–2 tablespoons reserved hot liquid or broth; if too wet, simmer uncovered 2–3 minutes to tighten.

Finish

Taste and adjust with smoked paprika, filé powder, hot sauce, salt, and pepper. Remove from heat and let cool slightly before serving or stuffing into casings if making traditional boudin links.

Serve warm spooned onto plates or stuffed into sausage casings. Sprinkle with 2 tablespoons chopped green onions and an extra 1/4 cup shredded pepper jack, allowing cheese to melt. Offer lemon wedges and additional hot sauce on the side. For a crisp finish, place filled boudin balls or slices on a baking sheet and broil 2–3 minutes until top is bubbly and lightly browned.