Pepper Jack Boudin Recipe

Cook the rice

Rinse 1 cup long grain rice under cold water until water runs clear. In a small saucepan combine rinsed rice and 2 cups chicken broth; bring to a boil, then reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and set aside to cool slightly.

Prepare pork

Cut 1.25 lb pork shoulder into 1-1.5 inch cubes. Pat dry and season lightly with 1/2 tsp black pepper and 1/2 tsp salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Brown pork cubes in batches 3–4 minutes per side until nicely seared (they do not need to be fully cooked through). Transfer seared pork to a plate.

Sauté aromatics

Reduce heat to medium, add 2 tbsp unsalted butter to the same skillet. Add 1 medium diced onion, 1/2 diced green bell pepper, and 2 diced celery stalks. Sauté 5–7 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Simmer together

Return the browned pork to the skillet with the aromatics. Add 2 tsp Cajun seasoning, 1 tsp smoked paprika, and remaining 1/2 tsp salt if desired. Pour in 1/2 cup of the cooked rice liquid or 1/4 cup chicken broth to deglaze the pan, scraping up browned bits. Reduce heat to low, cover and simmer 8–10 minutes to meld flavors and ensure pork is cooked through. If using hot sauce, stir in 1 tsp now.

Pulse to texture

Transfer the cooked pork-aromatic mixture to a food processor in two small batches. Add about half of the cooked rice to each batch and pulse 6–10 short pulses until mixture is coarsely ground — you want a fine, moist crumb, not a paste. Alternatively, for an authentic boudin texture, chop coarsely with a chef's knife until uniformly small. Combine both processed batches in a bowl.

Finish with cheese and seasoning

Fold in the remaining cooked rice (if any) and 1 cup shredded pepper jack cheese while the mixture is warm. Taste and adjust salt and Cajun seasoning to preference (add up to 1 tsp more Cajun seasoning). Stir in 1 tbsp chopped parsley if using. The filling should be moist but not runny — if too wet, cook uncovered in the skillet 2–3 minutes to reduce moisture.

Prepare casings (if using)

If using sausage casings, follow package instructions: rinse and soak as required. Slide casings onto a sausage stuffer tube, leaving a 6-inch overhang. Keep a bowl of warm water nearby to help push out air pockets.

Stuff the boudin

Using a sausage stuffer or piping bag with a wide tip, fill the casings loosely with the pepper jack boudin mixture. Do not overstuff; leave some give. Twist into 4–6 inch links and tie or twist twice between links to secure. If not stuffing, pack the filling into a shallow baking dish for baked boudin or form 2–3 inch patties for pan frying.

Cook stuffed boudin

To poach: bring a large pot of water to a gentle simmer (not a boil). Add stuffed links and poach 10–12 minutes until heated through. To pan-sear: heat 1 tbsp vegetable oil in a skillet over medium heat and cook links or patties 4–5 minutes per side until browned and internal temperature reaches 160°F (71°C). To bake: preheat oven to 375°F (190°C), place links or a baking dish of filling on a sheet pan and bake 18–22 minutes until hot and slightly browned on top.

Crisp finish (optional)

For a crisp exterior, after poaching, brush links with oil and finish on a hot grill or skillet 1–2 minutes per side until nicely charred. Alternatively, broil assembled baking dish for 2–3 minutes to brown the top, watching carefully to avoid burning.

Serve

Serve hot as a starter: slice links into 2–3 inch pieces or plate patties. Garnish with additional shredded pepper jack or chopped parsley and offer lemon wedges and hot sauce on the side. Recommended portion: 2–3 pieces per person.